这些蛋白包含有活化小麦面筋。
以小麦面筋蛋白为原料，制备可食用包装膜。
研究超声波技术改变小麦面筋蛋白的功能特性。
The gelling characteristics of wheat gluten hydrolysate-carrageenan system were studied.
小麦面筋的广泛利用导致了在去年的事件中召回了900多个产品。
The broad use of wheat gluten resulted in the recall of more than 900 products in last year's event.
本文还对小麦面筋蛋白改性今后的研究提出了新的思路。
This paper also suggested a new thinking for future research of the modification of whe...
你会发现，最近有一个记得，由于小麦面筋从一家中国公司。
You will find that recently there was a recall due to wheat gluten from a Chinese company.
干燥温度是影响可食性小麦面筋蛋白膜性能的一个重要因素。
Drying temperature was one of the most important factors that affect the properties of edible wheat gluten films.
本文主要研究了湿热—琥珀酸酐酰化对小麦面筋蛋白进行复合改性。
In this subject, gluten was modified by both wet heat treatment and succinic anhydride acylation.
研究了小麦面筋蛋白分散于水中的方法以及其在水性内墙涂料中的应用。
The means of dispersing wheat gluten in water and its application in architectural interior (emulsion) coating are discussed in this paper.
对小麦面筋蛋白进行琥珀酰化和蛋白酶复合改性以提高其溶解性及其他特性。
The solubility and foaming capacity of wheat gluten protein(WGP) could be improved by protease modification.
将小麦面筋蛋白、改性后的小麦面筋蛋白、大豆分离蛋白添加到肉丸中做应用实验。
Gluten, modified gluten and soybean protein were added to rolled meat as application experiments.
小麦面筋蛋白化学改性的主要方法有磷酸化改性、酰化改性、脱酰胺改性、糖基化改性。
The key approaches for chemical modification of wheat gluten, as well as their principles, were viewed in this paper.
DSC分析表明经过变性后的小麦面筋蛋白的热变性温度远高于未变性的小麦面筋蛋白。
DSC analysis showed that the modified temperature of modified gluten was higher than raw gluten.
小麦面筋蛋白品质是决定其加工品质的重要因素，也是近年来小麦品质遗传改良的研究重点。
Wheat gluten quality is an important factor of wheat processing suitability and has been a focus subject in the field of wheat quality genetic improvement research.
结果表明：小麦面筋蛋白在适当的条件下可制成具有符合机械性能及阻隔性能要求的可食性膜纸。
The results showed wheat gluten, when under appropriate conditions, would make edible films with good mechanical and barrier properties.
现在可供新不了球治疗与素食者基业长青黄柏！ 素食者永恒黄柏是小麦和小麦面筋免费素食主义者。
Now Available- NEW Everlasting Treat Balls with Veggie Everlasting Treats! Veggie Everlasting Treats are wheat and wheat gluten free and vegetarian.
小麦面筋是将小麦面粉用水洗掉淀粉与其它成分后所形成的富有黏弹性的软胶体，是小麦淀粉加工的副产物。
Gluter is a soft colloid which losts starch and other components by washing with water. And it is a by-product of processing wheat starch.
实践证明，利用基因枪法，将HMW-GS基因导入普通小麦的细胞核内，能够达到改良小麦面筋强度的目的。
Experiments proved that HMW-GS genes transformed to wheat lines by microprojectile bombardment could improve wheat gluten strength.
经化学改性后，小麦面筋蛋白的溶解性、乳化性和起泡性等功能特性得到改善，从而拓宽了面筋蛋白的应用范围和领域。
After modification, the functional properties, such as solubility, emulsifying activity and foaming capability were improved, which would broaden the application of wheat gluten.
不同小麦的面筋含量不同，而市场上的普通面粉可以用来制作面包、蛋糕和饼干。
Different wheats have varying amounts of gluten but plain flour on the market can be used for bread making, cakes and biscuits.
本产品不含有小麦(面筋)，牛奶，鸡蛋，花生，坚果，大豆或防腐剂。
This product contains no wheat (gluten), milk, eggs, peanuts, tree nuts, soy or preservatives.
不包含酵母，牛奶，鸡蛋，面筋，大豆或小麦。
无：酵母，玉米，小麦，大豆，面筋，牛奶，盐，糖，淀粉，防腐剂或人造色素。
No: Yeast, corn, wheat, soy, gluten, milk, salt, sugar, starch, preservatives or artificial color.
无：酵母，小麦，大豆，面筋，牛奶，盐，人工色素，人造香料或人造甜味剂。
No: Yeast, wheat, soy, gluten, milk, salt, artificial color, artificial flavor or artificial sweeteners.
低过敏性。不含糖，乳糖，大豆，小麦，面筋，或致敏酵母菌。没有添加人工颜色，口味，甜味剂和防腐剂。
Hypoallergenic. Contains no sugar, lactose, soy, wheat, gluten, or allergenic yeasts. Free of artificial colors, flavors, sweeteners and preservatives.
不含糖，盐，酵母，小麦，面筋，大豆，玉米，牛奶或防腐剂。
Contains no sugar, salt, yeast, wheat, gluten, soy, corn, milk or preservatives.
包含没有糖，盐，酵母，小麦，面筋，玉米，大豆，乳制品，人工色素，人工香料，防腐剂，或动物源性成分。
Contains no sugar, salt, yeast, wheat, gluten, corn, soy, dairy products, artificial coloring, artificial flavoring, preservatives, or ingredients of animal origin.
包含没有糖，盐，酵母，小麦，面筋，玉米，大豆，乳制品，人工色素，人工香料，防腐剂，或动物源性成分。
Contains no sugar, salt, yeast, wheat, gluten, corn, soy, dairy products, artificial coloring, artificial flavoring, preservatives, or ingredients of animal origin.
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