water holding capacity 保水力 ; 保水性 ; 含水能力 ; 持水能力
maximum water holding capacity 最大持水量 ; 最大容水量 ; 最大含水量
liquid water-holding capacity 液态水含量
maximal water holding capacity 最大持水量
capillary water holding capacity [土壤] 毛管持水量
soil water holding capacity 土壤持水性
Keywords Water holding capacity 蛋白水解 ; 取水解蛋白注射液 ; 蛋白质降解
Soil water-holding capacity in the order: mixed> broad-leaved forest> shrub> bamboo forest.
土壤持水能力顺序为:混交林＞阔叶林＞灌丛＞楠竹林。
参考来源 - 缙云山林地坡面径流特征研究Based on the located observation and analysis of the litter standing crop,water-holding capacity,soil water physical characteristic,water storage capacity,permeability performance and dynamic changes,the hydrology characteristics of forest soil types were compared.
在对祁连山西水林区5种主要森林类型的枯落物现存量及持水性能、土壤水分物理性质、蓄水性能、渗透性能以及土壤水分的动态变化进行定位观测分析基础上,对各森林类型土壤层的水文特征进行了综合比较。
参考来源 - 祁连山西水林区主要森林类型土壤水文功能研究Their functional properties such as water-holding capacity,gelation-forming properties played an important part in the final quality of the products. Myofibrillar proteins accounted for 40%-60%among meat proteins,and was a kind of structural proteins which had important biological function.
肌原纤维蛋白质占肌肉蛋白质总量40%～60%,是一类具有重要生物学功能的结构蛋白质群,其作用除了参与肌肉的收缩、影响肌肉的嫩度外,还与肉制品的流变学特性如黏结性、保水性、弹性、质地等有着密切的关系。
参考来源 - 鸡胸肉中肌原纤维蛋白的提取及其凝胶特性的研究The water-holding capacity and expansion force of the obtained insoluble dietary fiber were 399.15% and 3.20 mL/g,respectively.
所得水不溶性膳食纤维的持水力为399.15%,膨胀力为3.20 mL/g。
参考来源 - 花生壳中水不溶性膳食纤维的响应面法优化提取Based on single-factor tests and set processing time as 60 minute, rotation-regression experiment designs were done by three larger impact factors (enzyme concentration, temperature and pH). Shear force and water-holding capacity were treated as index for experiment.
2、设定酶处理时间为60 min,然后以单因素试验为基础,选择影响胰弹性蛋白酶嫩化作用较大的三个因素温度、pH值、酶浓度,以剪切力和系水力为响应值进行通用旋转试验设计,试验结果用SAS软件进行响应面分析(RSA),得出回归方程,对回归模型进行数学分析,得出胰弹性蛋白酶嫩化鹅肉的最优工艺参数:温度33+0.6℃,pH值为8.95,酶浓度为0.023%。
参考来源 - 鹅肉的嫩化及鹅肉肠的开发研究·2,447,543篇论文数据，部分数据来源于NoteExpress
As salt-coagulant concentration in soymilk increased, tofu-gel strength increased, whereas water-holding capacity decreased.
增加盐类凝固剂浓度，可以强化豆腐凝胶强度，但对保水性有弱化作用。
The soybean variety Zhongnong13 was used to study the effect of soaking, heating and coagulating conditions on tofu-gel strength and water-holding capacity.
以大豆品种中农13为试验材料，研究不同浸泡条件、加热条件以及凝固条件对豆腐凝固质量特性的影响。
According to statistical analysis, the effect of sodium lactate, sodium hexametaphosphate and sodium pyrophosphate on water-holding capacity values is significant.
统计分析结果表明：乳酸钠、六偏磷酸钠和焦磷酸钠对牛肉的持水力值影响显著。
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