用花生饼作原料生产花生乳的关键问题是如何提高蛋白质提取率及保持乳浊液的稳定性。
The key point of making peanut milk from the peanut cake is how to raise the extraction rate of peanut protein and to keep the stability of the emulsion.
产品蛋白质含量达86.12%，其蛋白质提取率为24.35%，并能去除菜子中的硫甙、植酸等抗营养因子。
The content of protein is 86.12 %, the extraction rate of protein is 24.35 %, phytic acid and glucosinolate content become less.
结论：应用“四步提取法”使得酶解肽段提取率和蛋白质的有效鉴定率明显提高。
Conclusion: the application of "four-step extraction" method enhances the peptide recovery during in-gel digestion, and increases identification of the protein.
试验3丝兰提取物对蛋白质代谢率的影响。
In experiment 3, the effect of YE on protein metabolism was studied.
用酸法提取的鲢鱼肉蛋白质无腥味，色泽洁白，蛋白质产率高，可达90 %左右。
The extracted protein is odourless and white and its productivity is high in the vicinity of 90%.
为了提高大米蛋白质的提取率，研究采用冻融及低频超声波处理大米浆体后，再用碱液法提取大米中的蛋白质。
In order to enhance the rate of protein from rice, freeze-thaw and low-frequency ultrasonic methods were used before alkaline solvent was used to extract protein from rice.
在此条件下，水解蛋白质的提取率为57.0%。
Under these conditions, the extraction ratio of hydrolysis protein was 57.0%.
结果：三步法提取的宫颈癌组织蛋白质含量较一步法有明显的增高，2 -DE蛋白质图谱较一步法清晰、分辨率高。
Results the higher concentration of the protein of each sample and the better 2-de profile of each sample protein were obtained by the three-step method than by the single-step method.
在此试验条件下，杏仁蛋白质总萃取率为70.3%。反胶束法萃取油脂的萃取率为79.4%，略低于正己烷浸提及水酶法提取杏仁油的油脂得率。
Under this condition, the protein extraction rate is 70.3%, the oil extraction rate is 79.4%, which is little lower than the traditional extraction technology and the enzymatic extraction method.
中华蚱蜢各类型蛋白质的提取率分别为：水溶性蛋白质43.4%、酸溶性蛋白质1.8%、碱溶性蛋白质1.9%、醇溶性蛋白质0.3%。
The protein of Acrida cinerea (Thunberg) was divided into water-dissolved protein (43.4%), acid-dissolved protein (1.8%), alkaline-dissolved protein (1.9%) and mellow-dissolved protein (0.3%).
中华蚱蜢各类型蛋白质的提取率分别为：水溶性蛋白质43.4%、酸溶性蛋白质1.8%、碱溶性蛋白质1.9%、醇溶性蛋白质0.3%。
The protein of Acrida cinerea (Thunberg) was divided into water-dissolved protein (43.4%), acid-dissolved protein (1.8%), alkaline-dissolved protein (1.9%) and mellow-dissolved protein (0.3%).
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