沙丁鱼蛋白的水解效果优于红三鱼蛋白。
The hydrolyzed result of sardine is better than of nemipterus.
Levy表示人体可能会认为鳄鱼蛋白质是外来入侵者而拒绝他们。
Levy said the human body might reject alligator proteins, thinking they're foreign invaders.
目的：通过控制鳕鱼蛋白酶解以获得活性多肽，并研究其酶解液的抗氧化性。
Objective: to optimize enzymolysis technology of codfish protein to obtain active peptide and determine antioxidant abilities of the hydrolysate.
本发明涉及一种甲鱼饮液及其生产方法，是将甲鱼肉酶解，制成甲鱼蛋白提取液；
The invention relates to a turtle soup and a production method thereof. The turtle soup is prepared by the following steps of: performing enzymolysis on turtle meat to prepare turtle protein extract;
鱼或鱼废料经蛋白水解酶，碱及酸处理可以制备鱼蛋白质水解物和鱼蛋白质分离物。
Fish Protein Hydrolysates (FPH) and Isolates (FPI) were obtained through enzymic hydrolysis and alkali solubilization of whole fish or fish waste.
甲鱼蛋白的氨基酸组成优于其它动物蛋白，是人体吸收、利用氨基酸的最理想选择。
The amino acid composition of the turtle proteins is superior to other animal proteins and is the best choice for human bodies to absorb and utilize the amino acids.
鱼蛋白小肽螯合锌具有明显的补锌效果和抗氧化效果，效果优于同剂量的葡萄糖酸锌或硫酸锌。
Zinc chelating small peptides has a significant effect of zinc supplementation and antioxidant, and is more effective than the same dose of zinc gluconate or zinc sulfate.
结果表明，浓缩鱼蛋白是一种营养平衡、易于消化和吸收的优质蛋白源，是一种安全的健康食品。
The results showed that FPC is a high quality protein source with nutritive equilibrium, digestible and absorbable. It is a secure and health food.
本文通过对溶解和酶解两个关键工序的研究，确定了以鱼粉为原料生产鱼蛋白复合多肽的最佳工艺。
This paper studied on two key procedure of fish protein complex polypeptide (the dissolution and enzymolysis of fish powder), and the optimum conditions were determined.
确定了以水解鱼蛋白为基料制备风味调料的最适配方，该产品具有营养价值高，海鲜风味浓郁的特点。
The optimum recipe of condiment made on the basis of hydrolyzed fish protein was determined, and the product had characters of high nutrition and intense delicious seafood flavor.
以枯草杆菌中性蛋白酶，胃蛋白酶对鲢鱼蛋白进行了分步水解，得到较高蛋白质水解度的水产水解动物蛋白。
As1389 protease and pepsin were used in protein enzymatic hydrolysis of silver carp meat step by step to obtain the aquatic HAP with a high degree of protein hydrolysis.
以低值鱼蛋白酶解液为主要氨基酸来源，通过添加不同来源的动物水解蛋白制备不同肉香风味的美拉德反应物。
The effect of adding different animal meat hydrolysates to low-valued fish hydrolysates on meat flavor synthesis by maillard reaction was studied.
探讨了中性蛋白酶、木瓜蛋白酶、胃蛋白酶、风味蛋白、酶菠萝蛋白酶以及复合蛋白酶对鱿鱼蛋白的酶解效果。
The enzymolysis effect of neutral protease, papain, pepsin, bromelin, flavourzyme and compound protease was studied respectively on the sleeve-fish protein.
以低值鱼蛋白酶解液为主要氨基酸来源，通过添加不同来源的动物水解蛋白制备不同肉香风味的美拉德反应物。
In the paper, the flavoring of meat-savor use edible meat as main stuff, append HVP, HAP and AADY and so on.
取新鲜原料、制备当天和第1、2、3、4、8、16和32天液体鱼蛋白样品分析测定蛋白质水解度和营养成分。
The silages made from the fresh raw materials after 1,2,3,4,8,16 and 32 days storage were analyzed.
对浓缩鱼蛋白（F PC）进行动物致突变试验、 急性毒性试验、以及卫生指标签定，分析评价了其食用的安全性。
The experiments have been done for detecting the mutagenicity and toxicity of FPC. The sanitary indexes of FPC have been analyzed. The edible safety of FPC has been evaluated.
目前，重金属离子对水生生物生理、代谢的影响及对水生生物致毒机制的研究已经取得了进展，而重金属离子对鱼蛋白加工品质和结构影响的报道较少。
The researches of enrichment in aquatic lives and toxic mechanism of heavy metals have made a rapid progress, Whereas, there were few reports on the effects of process and configuration on protein.
目前，重金属离子对水生生物生理、代谢的影响及对水生生物致毒机制的研究已经取得了进展，而重金属离子对鱼蛋白加工品质和结构影响的报道较少。
The researches of enrichment in aquatic lives and toxic mechanism of heavy metals have made a rapid progress, Whereas, there were few reports on the effects of process and configuration on protein.
应用推荐