The synthetic conditions, purification and characterization, as well as their water absorbing property, mechanical properties, and emulsifying property were studied.
研究其合成条件、精制及表征，并研究其力学性能、吸水性及乳化性质。
First, we learn in Chapter 11 about process optimization and characterization studies for the purification of an E. coli-expressed protein product.
首先，我们在第11章中知道了关于大肠杆菌表达的蛋白产物的纯化工艺优化和特性研究。
Screened of strain producing cold adapted pectinase and studied on the condition of producing enzyme, characterization of cold adapted pectinase, purification and kinetic constant in this paper.
本论文进行了低温果胶酶产生菌的筛选，并对菌种的产酶条件，低温果胶酶的酶学性质，分离纯化及动力学常数进行了研究。
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