因此，啤酒泡沫的稳定性来源于一种很强的吉布斯-马朗戈尼效应，这种效应在吸附的蛋白质可以有效改变表面张力时是最优化的。
Beer foam stability is thus promoted by a strong gibbs-marangoni effect, which is optimized when absorbed proteins are efficient at changing the surface tension.
以自制复合型蛋白质为发泡剂，制备泡沫混凝土砌块。
The foam concrete block was prepared by self-made compound protein foam agent.
泡沫活性蛋白质是啤酒泡沫中最重要的组成部分，其中Z 4蛋白质约占啤酒泡沫蛋白质z的70%。
Foam-positive protein is the most important component in beer foam, Z4 protein amounts to about 70% in beer foam protein.
具体的说，已发现疏水蛋白能同时提供优越的泡沫体积稳定性和对泡沫粗化的抑制作用。
In particular, hydrophobins have been found to provide both excellent foam volume stability and inhibition of coarsening.
麦芽中的起泡蛋白、酒花苦味成分、CO2是构成啤酒泡沫的基本因素。
The foaming protein in malt, bitter substances in hops, and CO2 are the essential factors to develop beer foam.
利用压缩空气泡沫灭火系统和析液装置，对典型的蛋白型A类泡沫灭火剂在压缩空气泡沫产生方式下的泡沫析液泡沫溶液的质量分数取0。
Using compressed air foam system and drainage apparatus, the drainage process of compressed air foam with typical protein based class a agent was studied under the concentration range of 0.
主要研究了Z4蛋白质的提取条件，确定了Z4蛋白质的提取参数，为研究泡沫活性Z4蛋白质提供了理论依据。
This article primarily research into the extraction-condition and the extraction-parameter of Z4 protein, which is affording theoretical gist.
可溶性番茄籽蛋白起泡能力略优于大豆分离蛋白，但泡沫稳定性不如大豆分离蛋白。
Compared with soy isolate protein, tomato seed protein had better foaming capacity but worse foam stability.
啤酒泡沫产生的最关键的因素之一为啤酒中所含的泡沫功能性蛋白，泡沫蛋白的性质和数量很大程度上决定了啤酒泡沫的质量。
There are so many factors to effect the formation and retention of beer foam, of which foam protein is the most important one.
啤酒中蛋白质对啤酒品质的各方面有着很大的影响，尤其是对啤酒泡沫和浑浊的形成。
Proteins in beer had greatly influence on the quality of beer, especially the forming of foam and haze.
真正的纯生啤酒常常会因未经巴氏灭菌而残留一些酶类，其中蛋白酶a会破坏啤酒泡沫蛋白，从而使纯生啤酒的泡沫稳定性降低。
Without Pasteurization, some of the ferments will remain in real draft beer, among which PrA could destroy foam protein and reduce the foam stability.
为了增强酶的固定化效果，通过添加大分子试剂，在微波辐射作用下将木瓜蛋白酶固定在介孔泡沫硅的孔道中。
To improve the immobilization of papain, papain was immobilized on the mesocellular siliceous foams(MCFs) by macromolecular crowding under microwave irradiation.
结果表明，大豆乳清蛋白具有较好的溶解性及起泡性，但泡沫稳定性及乳化性不如大豆分离蛋白。
But the foam stability and emulsifying capacity were inferior to soy proteins isolate. And by electrophoresis, the composition of whey soy proteins was analyzed.
研究了不同浓度的瓜尔豆胶对搅打稀奶油乳状液的表观黏度、脂肪球粒度、脂肪球界面蛋白浓度、脂肪球部分聚结率、泡沫硬度和搅打起泡率的影响。
The relationship between the size distribution of fat globules and the partial coalescence rate as well as foam overrun of fat during the whipping process was then analyzed with SPSS 13.
结果表明，纯生啤酒的蛋白酶a酶活高低直接决定纯生啤酒的泡沫稳定性。
The results indicated that protease a activity played decisive roles in foam stability of draft beer.
途：本品系阴离子氟表面活性剂，主要用作电镀中铬雾抑制剂、润湿剂、氟蛋白型泡沫灭火剂的添加剂。
Uses: This product is a kind of perfluoro anion surfactant which mainly used as chrome-fog depressant and wetter in field of electroplating and additive in fluarbasin foamite.
途：本品系阴离子氟表面活性剂，主要用作电镀中铬雾抑制剂、润湿剂、氟蛋白型泡沫灭火剂的添加剂。
Uses: This product is a kind of perfluoro anion surfactant which mainly used as chrome-fog depressant and wetter in field of electroplating and additive in fluarbasin foamite.
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