电解质和其它食品胶可显著地影响琼胶凝胶的流变性能。
Electrolytes and other food gums affected markedly the rheological properties of AGAR gel.
琼胶和琼胶素是现代食品工业、化妆品工业和生物工程研究中不可缺少的。
Agar and Agarose are indispensability in modern foodstuff industry, cosmetic industry and study of biology engineering.
本工作的开展为构建琼胶酶高产工程菌，进而用于海藻资源的深加工及高值化生产提供了基础。
This study provides a basis for the construction of recombinant agarase-producing strains and for the better utilization of Chinese marine algal resources in the future.
对其生长、产酶特性和酶活力影响因素的研究结果表明：AT-22所产琼胶酶为诱导酶，0。
The results show that the agarase produced by AT-22 is an inducible enzyme, and the enzyme producing ability will be restrained by addition of 0.
琼：太对了杰夫。我们可以弄点儿复活节巧克力蛋、豆胶糖和十字面包，然后马上开始。
Joan: Too right Jeff. We could get some chocolate Easter eggs, jelly-beans and hot-cross-buns and start right away.
琼：太对了杰夫。我们可以弄点儿复活节巧克力蛋、豆胶糖和十字面包，然后马上开始。
Joan: Too right Jeff. We could get some chocolate Easter eggs, jelly-beans and hot-cross-buns and start right away.
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