在此最佳条件下，蛋白质的水解度可达31.1%。
Under these conditions the hydrolysis degree could reach 31.1%.
用凯氏定氮法测得此条件下的蛋白质的水解率可达80.7%。
The protein hydrolysis ratio in this condition determined by Kjeldahl nitrogen method had reached 80.7%.
蛋白质的水解受到很多因素的影响，如温度、时间、水解试剂、添加剂、水解方法等。
Several factors affect the completeness of the hydrolysis process of proteins, such as temperature, time, hydrolysis agent, addititives and hydrolysis methods.
湿热杀青有利于茶多酚物质和蛋白质的水解，茶多酚含量降低、 氨基酸含量增加，有利于绿茶品质。
The contents of low polyphenols and of high aminic acid were of advantage to green tea because of hydrolysis of the polyphenols and protein in wet-heating de-enzyming.
当它降低到一种更简单的物质时，细胞表面蛋白酵提供一个催化蛋白质的水解作用的这些重要的酵的综述。
Cell Surface Proteases provides a comprehensive overview of these important enzymes that catalyze the hydrolysis of a protein as it degrades to a simpler substance.
本试验采用酶-膜反应器技术连续化水解婴儿配方乳中的蛋白质。
Milk protein from infant formulas was continuously hydrolyzed in an enzyme membrane reactor.
色氨酸一种重要的氨基酸，C11 H 12n2o2，在消化过程中，通过蛋白水解作用酶的运动而由蛋白质形成。
An essential amino acid, C11H12N2O2, formed from proteins during the digestive process by the action of proteolytic enzymes.
选用富含蛋白质的食品工业下脚料经水解改性以后，制备成生物浸金制剂。
The gold leaching biologicals were prepared from protein rich surplus stock of food industry after changing property through hydrolysis.
结果表明：利用蛋白酶将虾头中的蛋白质水解分离出去，采用直接浸提法可以将虾头中94.81%的脂溶性成分提取出来；
The results showed that: After the protein in shrimp head was hydrolyzed by proteinase and separated, 94.81% lipophilic compounds was extracted out by direct extraction methods.
研究固定化碱性蛋白酶的部分性质及水解麦胚蛋白质条件。
Then the immobilized alkaline protease were characterized and the hydrolysis condition of wheat germ protein with it were optimized.
本文报导了微波高压罐技术快速水解食物蛋白质，荧光分光光度法测定色氨酸含量的方法。
This paper reported a rapid hydrolysis method of food protein using microwave oven and high pressure vessel technique.
蛋白质降解的第一步是由水解酶引起的水解作用。
The first step in degradation of the protein is considered to be hydrolysis, induced by hydrolytic enzymes.
利用某些蛋白酶对食品蛋白质的定位水解而可产生具有降血压活性的短肽。
Some proteases hydrolyze some food proteins at certain peptide bonds and produce short peptides having antihypertensive activity.
红有多种可分解淀粉，蛋白质，果胶，半乳糖的水解酵素，可帮助消化。
Red yeast contains many biodegradable starch, protein, pectin, beta-galactosidase enzyme that helps digestion.
虽然这些产氨菌不能有效地降解蛋白质，但它们可以利用其他瘤胃细菌的蛋白酶或肽酶水解的产物小肽与氨基酸。
Although these ammonia producers have limited ability to degrade proteins, they can utilize peptides or amino acids released by the proteases and peptidases of other ruminal bacteria.
本文报导了采用微波高压罐水解技术快速水解食物蛋白质，并测定其17种氨基酸含量的方法。
This paper reported a rapid hydrolysis method using microwave high pressure vessel technique to determine 17 kinds of amino acids of food protein.
净电荷数在pH、温度和蛋白质浓度一定的条件下，随水解度的增加成正比例关系增大。
The net charge of emp with certain PH, temperature and protein concentration is proportional to the DH.
研究了用碱性和中性蛋白酶水解铬革屑以提取蛋白质的新工艺。
A alkaline protease, neutral protease were used to extract protein hydrolysate from chrome shaving.
这些膜中含有戊聚糖，蛋白质以及完整的淀粉颗粒，另外还含有糊化的和部分水解了的淀粉。
These membranes contain pentosans, proteins and intact starch granules in addition to gelatinized and partially hydmlyzed starch.
大豆肽是大豆蛋白质经过控制性的水解、精制以后得到的一类活性肽。
The soybean peptides are a group of active peptides gotten from soybean proteins by controlled hydrolysis and refinement.
采用二元流动相程序洗脱高效液相色谱分离了蛋白质水解液中常见的18种氨基酸。
The separation of 18 amino acids in hydrolysis solution of proteins has been conducted by a binary gradient in HPLC.
进行了蛋白质酶水解过程的研究。
This research investigated hydrolysis process of boiled pork protein.
近年有关阿胶成分及质量评价研究文献表明，阿胶主要成分为蛋白质水解产生的多肽、多种氨基酸、金属元素及硫酸皮肤素、生物酸等。
The studies indicated that the main compositions of Gelatina Nigra are protein, polypeptides, animo acids, mental elements, dermatan sulfate, biotic acids and so on.
氨肽酶是一类从多肽链的氮末端顺序逐个水解氨基酸的酶，在蛋白水解液脱苦和蛋白质的深度水解中有重要作用。
Aminopeptidase, a collection of enzymes which can remove amino acid from the N-terminus of peptides one by one, is very important in protein hydrolysate production and debittering.
二是由于牛乳中存在的水解酶分解蛋白质和脂肪，生成肽、氨基酸和脂肪酸类，导致苦味的出现。
The other reason is that the milk protein and fat were hydrolyzed by enzymes, created peptides, amino acids, and fatty acids, got bitter.
但目前水解动物蛋白的研究多以鱼肉、牛肉等作为蛋白质底物，而用肉鸡制作水解鸡肉蛋白的研究鲜有报道。
But nowadays the study of HAP mostly USES fish and beef as protein substrate, and the reports about using table poultry to prepare HAP are few in alien.
研究了混合酶水解牡蛎蛋白质的技术条件，并和单酶水解结果进行了比较。
A study on the technique conditions was presented for hydrolysis of oyster using mixed enzymes and the hydrolyzing were compared with those using single enzyme.
目的研究提高大豆蛋白质水解度的方法。
Objective To study the method of raised degree of hydrolysis of soybean protein.
在用蛋白质酸性水解制备氨基酸时，因中和残留的酸会使水解液中带入大量的盐。
In the preparation of amino acids through acidic hydrolysis of proteins, high concentration of salt is introduced into the hydrolysate when the residual acid is neutralized.
它是经不同类型的蛋白质水解后所得的一种类型的碱性氨基酸。
It is a type of alkaline amino acid hydrolized from different types of protein.
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