对醇碱提取啤酒糟中麦芽蛋白进行了研究。
Studies on extraction and functional properties of malt protein with aqueous alkali.
啤酒糟是啤酒酿造过程中糖化后分离麦汁剩下的残渣。
BSG is the residue left after saccharification, filteration and separation of the wort during the brewing process.
本文主要综述了啤酒糟在食品、饲料、酶制剂方面的应用。
In this paper, the use of beer lees in the production of food, feedstuff and zymin was reviewed.
探讨了采用碱法和酶解法提取啤酒糟中水溶性膳食纤维的工艺条件。
The optimum conditions of the extraction of soluble dietary fiber from brewer's spent grains by chemical methods and enzymic methods was studied.
啤酒废弃物主要是啤酒废酵母和啤酒糟，在食品工业中有广泛应用。
The beer waste yeast and beer distiller's grain are the main beer by-products which have been widespread used in the food industry.
以啤酒糟为原料提取可溶性膳食纤维与脱脂乳混合，接入乳酸菌发酵。
The soluble dietary fiber isolated from brewer's spent grains was mixed with skimmed milk, and fermented by lactobacillus.
综合利用啤酒糟，不仅可获得一定的经济效益，还具有明显的环境效益。
Comprehensive utilization of beer lees could not only achieve satisfactory economic profits, but also produce evident environmental benefits.
以啤酒厂主要副产物啤酒糟为主要的原料，利用中性蛋白酶对其蛋白质进行水解。
The brewer's spent grains(BSG), the main byproduct of brewery, was hydrolyzed with neutrals.
采用固态发酵培养黑曲霉，研究以啤酒糟为主要原料生产饲用木聚糖酶的最佳基质组分及其配比。
Aspergillus Niger was cultured by solid fermentation. The optimal substrate components and the best proportioning for xylanase production by Aspergillus Niger were studied.
研究了以啤酒糟为原料，通过混合菌种发酵，以改善啤酒糟的营养成分，提高其蛋白质的含量的工艺。
The technology for improving the nutritional components and protein contents of brewers grain through solid fermentation with mixed medium was studied.
啤酒糟含有丰富蛋白，干基含量约为30%，以啤酒糟蛋白为资源开发制备生物活性多肽具有重要的经济和社会价值。
The content of protein in BSG is rich which is nearly 30% in the dry basis. Therefore, brewer's grain protein is a good resource of protein.
研究了碱性蛋白酶水解啤酒糟中蛋白质时PH、温度、固液比、时间和加酶量对水解程度的影响，确定了最佳的影响因素。
This paper researched the effects of PH, temperature, the proportion of solid to liquid(5%), time and enzyme concentration on the hydrolysis when Brewer's spent grains(BSG)was hydrolyzed with protmex.
研究了碱性蛋白酶水解啤酒糟中蛋白质时PH、温度、固液比、时间和加酶量对水解程度的影响，确定了最佳的影响因素。
This paper researched the effects of PH, temperature, the proportion of solid to liquid(5%), time and enzyme concentration on the hydrolysis when Brewer's spent grains(BSG)was hydrolyzed with protmex.
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