搜索结果: 1-15 共查到“工学 egg-white”相关记录19条 . 查询时间(0.089 秒)
Evaluation of the stability of whipped egg white
egg white foam heat treatment foam stability texture, rheology
2014/2/25
An investigation was made into the effects of various egg white products and sweeteners on the stability and organoleptic properties of egg white foams. 12 foam products were prepared from egg white a...
Factors influencing egg white foam quality
egg white foam characteristics acidity aluminium ions natrium pyrophosphate natrium hexametaphosphate
2014/2/25
The work was targeted on the study of egg white foam forming, including the influence of pH, aluminium ions, xanthan, maltodextrin, and phosphates on the whipping and stability of egg white foams. The...
蛋清肽酶解工艺及血管紧张素转化酶抑制活性研究（Enzymatic Hydrolysis Technology for ACE-inhibitory Peptides from Egg White）
蛋清 ACE抑制肽 酶解
2010/12/29
采用酶法制备蛋清肽，色谱纯化ACE抑制活性组分并鉴定其一级结构。通过考察底物质量分数、加酶量、酶解温度和pH值对水解度的影响，结合多元线性回归设计和二次回归正交组合设计建立蛋清ACE抑制肽酶解工艺模型，并经液相色谱串联质谱鉴定其一级结构。结果表明：最佳酶解工艺为底物质量分数8%、pH值10.73、加酶量12.14%及酶解温度56.80℃，酶解物纯化后半抑制质量浓度为0.18mg/mL。液相色谱串...
Kinetics of hydrolysis of egg white protein by pepsin
egg white protein pepsin enzymatic hydrolysis kinetics bioactive peptides
2014/2/27
Taking into account the enzyme inactivation and substrate inhibition, the bioreaction mechanism and kinetics characteristic of egg white protein (EWP) enzymatic hydrolysis by pepsin were investigated....
基于Box-Behnken模型的卵清蛋白糖基化制备技术（Optimization of the Preparation of Glycated Egg White Protein by Box-Behnken Model）
卵清蛋白 糖基化 乳化性质
2009/11/24
采用Box-Behnken模型对卵清蛋白糖基化反应过程进行优化，测定并分析了糖基化卵清蛋白在各种条件下的乳化性质。结果表明其最佳反应条件为：糖添加量9%，反应时间48h，反应温度60℃，在此条件下乳化活性为1.328，乳化稳定性为9.63min，相对卵清蛋白分别提高了3.7倍和8.75倍。糖基化程度与乳化活性及乳化稳定性的关系符合Lerentz函数。糖基化卵清蛋白的乳化性质相对不受低pH值和高离子...
高压脉冲电场对蛋清单增李斯特菌的杀灭效果（Synergistic Effect of Pulsed Electric Fields on the Inactivation of Listeria innocua in Egg White）
高压脉冲电场 蛋清 李斯特菌
2009/8/11
研究了高压脉冲电场（PEF）与温和热协同处理对蛋清中嗜冷菌——单增李斯特菌的杀灭效果。结果表明，当处理温度为15℃时，20、25、30和35kV/cm电场强度作用400μs，每1mL蛋清所含李斯特菌数分别降低了0.8、1.4、2.3和3.8个数量级。当处理温度升至55℃时，每1mL蛋清总菌数分别降低了1.3、2.5、4.9和6.4个数量级。当处理温度为15℃，35kV/cm作用100、200、30...
Interaction between 120 kDa Fragment in β-Subunit from Egg White Ovomucin and Sarcoma-180 Cells through Basic Fibroblast Growth Factor Receptor
egg white protein ovomucin SR-180 cells basic fibroblast growth factor receptor
2009/7/8
The mechanism of antitumor activities in hen egg white ovomucin (OVM) was analyzed by examining the interaction between the 120 kDa fragment (a highly glycosylated fragment in β-subunit from the prona...
Stability of Enzyme Activity Immobilized on Glycosylated Egg White Beads and Some General Carriers in a Flow System
immobilized enzyme egg white glycosylation
2009/7/8
Ttypsin and α-amylase were immobilized on glycosylated egg white-beads by simple incubation of the beads in a solution of an enzyme for 24 h at 30°C. This process included no artificial chemical modif...
Antitumor Effects of β-Subunit from Egg White Ovomucin on Xenografted Sarcoma-180 Cells in Mice
antitumor effect β-ovomucin sarcoma-180
2009/7/7
The intraperioneal administration of β-subunit prepared from egg white ovomucin was found to suppress the growth of subcutaneously xenografted sarcoma-180 cells in mice and cure the tumor. In the pres...
In Vitro Studies of Cytotoxic Effect on Sarcoma-180 Cells of β-Subunit from Egg White Ovomucin
egg white protein ovomucin sarcoma-180 cells
2009/7/7
When sarcoma-180 (SR-180) cells were incubated with α- or β-subunit prepared from insoluble ovomucin in the gel fraction of egg white, the cell proliferation rate was apparently reduced by the additio...
Effect of Dry-Heated Egg White on Wheat Starch Gel and Gluten Dough
dry-heated egg white wheat starch wheat gluten gelatinization
2009/6/18
Characterization of the mechanisms of improvement of Chinese noodles by dry-heated egg white, were estimated by rheological and spectroscopic data of the effects of dry-heated egg white on wheat starc...
A Novel and Simple Method of Insolubilization of Ovomucoid in Cookies Prepared from Batter Containing Egg White
insolubilization ovomucoid egg white
2009/6/18
Heat stable ovomucoid (OM) is a major allergenic protein of chicken eggs, which are widely used in wheat flour processed food. PBS soluble OM remained in the cookies prepared by the usual method. A pr...
Effects of Sodium Chloride and Other Salts on the Properties of Diluted Egg White Sols and Gels
egg white sols gel breaking strength
2009/5/20
Egg white sols diluted with various liquids are easily converted to soft, smooth gels by heating. In this study, the effects of various salts on the properties of diluted egg white gels were investiga...
Electron Microscopic Analysis of the Effects of Tea Extract on Strength Improvement of Egg White Gels
egg white electron microscopy image analysis
2010/2/3
We examined the effects of several tea extracts containing certain polyphenols on the physical properties of egg white gel. The results of compression tests showed that it was possible to increase the...
Magnetic Cation Exchange Isolation of Lysozyme from Native Hen Egg White
hen egg white lysozyme magnetic separation
2009/2/26
Two magnetic macroporous cellulose cation exchangers (Iontosorb MG CM 100 and Iontosorb MG SHP 100) were used for one-step isolation of lysozyme from native, undiluted hen egg white. Highly purified l...