myofibrillar
英
美
网络 肌原纤维
双语例句
- Cellulose derivative, chemical ( excl. cellulose acetates, cellulose nitrates and cellulose ethers in primary forms) Changes in physiochemical properties of grass carp ( Ctenopharyngodon Idellus) myofibrillar protein during heat-treatment
纤维素化学衍生物（不包括乙酸纤维素，硝酸纤维素、和纤维素醚类原状）草鱼肌原纤维蛋白加热过程中理化特性的变化 - Influence of Physical and Chemical Factors on the ( Cyprinus carpio) Myofibrillar Protein Gelation
影响鲤鱼肌原纤维蛋白凝胶特性的理化因素 - Study Effect of Properties on Myofibrillar Protein Gel of PSE
PSE肉肌原纤维蛋白凝胶性质影响因素的研究 - Effect of preheating degree of soybean protein isolate on the gel properties of myofibrillar protein
大豆分离蛋白热变性程度对肌纤维蛋白凝胶性质的影响 - Myofibrillar proteins is a sort of proteins, which has important functional properties influencing water holding capacity, texture properties and sensory quality of foods.
肌原纤维蛋白是肌肉中具有重要功能性质的一类蛋白质，肌原纤维蛋白的功能性质对食品的保水性、质构及感官品质具有重要的影响。 - Research Progresses on Gel Formation Mechanism and Affecting Factors of Myofibrillar Protein
肌原纤维蛋白凝胶形成机理及影响因素的研究进展 - Properties and Effects of 11S Globulin Hydrolysates on Myofibrillar Protein Production of bamboo fiber/ combed cotton/ soybean protein fiber blended Siro yarn
大豆11S球蛋白酶解产物及对肌原纤维混合蛋白特性的影响竹浆纤维/精梳棉/大豆蛋白纤维赛络纱的生产 - Changes in physiochemical properties of grass carp ( Ctenopharyngodon Idellus) myofibrillar protein during heat-treatment
草鱼肌原纤维蛋白加热过程中理化特性的变化 - This experiment was conducted to research into the influence of different treatments on beef Warner-Bratzler shear force and myofibrillar fragmentation index ( MFI).
本文研究了不同注射处理对牛肉在成熟过程中剪切力，肌原纤维小片化指数（MFI）的影响。 - Clinical and pathological features of myofibrillar myopathy ( report of 1 case)
肌原纤维肌病的临床与病理学特征（附1例报告） - Effect of Two-stage Chilling and Electrical Stimulation on Eating Quality and Myofibrillar Ultrastructural of Beef
两段式冷却及电刺激对牛肉食用品质和肌原纤维超微结构的影响 - Study on Molecular Forces in the Formation in Myofibrillar Protein Gelation from Textural Perspective
从质构学角度研究肌原纤维蛋白凝胶形成的作用力 - The effect of soybean trypsin inhibitor ( STI) on the degradation of silver carp myofibrillar proteins caused by an endogenous myofibril-bound serine proteinase ( MBSP) was studied.
研究了大豆胰蛋白酶抑制剂（STI）对鲢肌肉中肌原纤维结合型丝氨酸蛋白酶（MBSP）引起的肌原纤维蛋白降解作用的影响。 - Heat-Induced Gelation of Myofibrillar Proteins as Affected by pH& A Low Field NMR Study
低场NMR研究pH对肌原纤维蛋白热诱导凝胶的影响 - Effect of microbial transglutaminase on functionality of pork myofibrillar protein gel-a low field NMR method
低场NMR法研究微生物转谷氨酰酶对猪肉肌原纤维蛋白凝胶功能特性的影响 - Frozen storage is an important preservation method for fish, however quality deterioration and myofibrillar protein denaturation still take place due to inappropriate frozen storage and thawing.
冷冻贮藏是鱼类重要的贮藏方法，但是不适当的冻藏和缓化会引起鱼肉品质量降低，并引起鱼肉肌原纤维蛋白的变性。 - Myofibrillar proteins were the most important salt soluble proteins, which played a very important role in the gel formation of salt soluble protein.
肌原纤维蛋白是最重要的一种盐溶蛋白，对于肌肉盐溶蛋白热诱导凝胶的形成和功能特性有着举足轻重的作用。 - The myofibrillar protein extraction rate can be used as an important index to distinguish PSE and normal pork.
肌原纤维蛋白质抽提率可作为鉴别PSE肉与正常肉的重要指标。 - Meat quality is directly affected by collagen and myofibrillar.
肉中的胶原蛋白与肌原纤维直接影响着肉的硬度和食用质量。 - The extractability, total-SH and water-holding capacity of myofibrillar protein from PSE and normal pork were comparatively studied.
对猪PSE肉与正常肉的肌原纤维蛋白质抽提率、总-SH基和持水性进行了比较研究。 - These results indicated that the solubility of myofibrillar proteins in low ionic strength medium was improved by the Maillard reaction, and the myosin heavy chain was selectively conjugated with lactose.
结果表明，乳糖与鲢鱼肉Mf发生美拉德反应后生成的肌原纤维乳糖蛋白在低离子强度溶液中的溶解性得到了有效提高，乳糖能有选择性地与肌球蛋白重链相结合。 - Heat treatment, protein oxidation and proteolysis were implicated at least in changes of protein surface hydrophobicity of sarcoplasmic proteins and myofibrillar proteins, and further resulting in protein particle size changes.
热作用、蛋白质氧化和降解显著影响了肌浆蛋白和肌原纤维蛋白的表面疏水性，进而影响了蛋白质在加工过程中粒径的变化。 - The effect of crude extracts from Alaska Pollock and beef muscle on the hydrolysis of beef myofibrillar protein and the changes of secondary structure were estimated by SDS-PAGE and CD.
狭鳕和牛肌肉组织提取物添加量及作用时间处理牛肉肌原纤维蛋白，通过SDS-PAGE电泳和CD圆二色谱观察肌原纤维蛋白的水解变化及其过程中二级结构的变化。 - Surimi is a minced and washed fish muscle consisting of salt-soluble myofibrillar proteins.
鱼糜是一种经粉碎和漂洗后，主要由可溶性肌原纤维蛋白组成的鱼肉制品。 - Only adding a sufficient amount of salt dissolved myofibrillar protein, meat could form heat-induced gel.
然而只有加入足够数量的食盐使肌原纤维蛋白溶解后，肉糜加热才能形成凝胶。 - Tenderness is mainly determined by the structure and characteristic of myofibrillar and intramuscular connective tissue.
嫩度主要由肌原纤维和肌内结缔组织的结构和性质共同作用决定的。 - Main components of salt-soluble proteins are myofibrillar and sarcoplasmic proteins.
肌肉盐溶蛋白质主要包括肌原纤维蛋白和肌浆蛋白等。 - Proteins of jellyfish were mainly composed of myofibrillar proteins and alkali-insoluble proteins. 2.
海蜇蛋白质主要由肌原纤维蛋白和碱不溶性蛋白质组成。 - The result showed that myofibrillar proteins have a strand-type network and globular proteins aggregates at high ionic strength.
结果表明：高离子强度条件下的肌原纤维蛋白，除有丝状结构外，结构中有球状物的聚集。