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谷朊

n.glutelin
网络gluten; Gluten froM Wheat; GURRY GLUTEN

谷朊

英-汉网络释义

谷朊

gluten

马铃薯淀粉 - kaige1978的日志 - 网易博客 ... 2.4.4.6 胚芽 germ 2.4.4.7 谷朊 gluten 2.4.4.8 小麦面筋 wheat gluten ...

glutelin

化学成分：含结晶性球蛋白（globulin）、谷朊（glutelin）、半乳糖、脂肪油等。性味：性寒、味甘。

Gluten froM Wheat

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GURRY GLUTEN

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SOUR GLUTEN

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SWEET & SOUR GLUTEN

中华食品信息网—2009年10月FDA拒绝入境中国产... ... GURRY GLUTEN 谷朊 SWEET & SOUR GLUTEN 谷朊 DEEP FRIED …

DEEP FRIED GLUTEN

中华食品信息网—2009年10月FDA拒绝入境中国产... ... SWEET & SOUR GLUTEN 谷朊 DEEP FRIED GLUTEN 谷朊 SOUR G…

例句：

noodles ; compound modifiers ; gluten; phosphate compound .

面条；复合改良剂；谷朊粉；复合磷酸盐。

The production, properties, research and application of the wheat gluten are reviewed in this paper.

介绍了谷朊粉的组成、特性以及近年来的研究与应用情况。

The separation methods of wheat starch and gluten , mainly dough washing method and centrifugal method were described in this arcticle.

对小麦淀粉和谷朊粉的生产方法，即面团水洗法和离心分离法进行了概述；

Wheat gluten is rich with glutamine and hydrophobic amino acids , and has some unique properties such as poor water-solubility, etc.

谷朊富含谷氨酰胺和较多的疏水性氨基酸，具有不溶于水等独特性质。

Importance of wheat starch and gluten producing was indicated .

指出了小麦淀粉与谷朊粉生产的重要性；

adding 3 % gluten , developing time , stability time, and softness have various affection.

添加 3%的谷朊粉，面团形成时间及稳定时间均有较大增加。

Studies on effect of starch and glutine in dough .

研究淀粉及变性淀粉、谷朊粉对面团特性的影响。

The processing method of the invention includes: the gluten powder is put into the highland barley powder ;

本发明的加工方法包括将谷朊粉加入青稞粉中；

Studies on Improvement in Gelling Characteristics of Vital Wheat Gluten by Transglutaminase

微生物转谷氨酰胺酶改善谷朊粉凝胶特性研究

Study on Improvement in the Emulsifying Properties of Vital Gluten by Transglutaminase Treatment

利用转谷氨酰胺酶提高谷朊粉乳化性研究

Improvement in emulsifying properties for vital wheat gluten by lactose modification

乳糖改性提高谷朊粉乳化性研究

Bioactive Peptides Production by Gluten Enzymatic Hydrolysis

酶法水解谷朊生产生物活性肽

Application of Gluten Powder in Waterborne Architectural Coatings

谷朊粉在水性建筑涂料中的应用

Compound Modification of Wheat Gluten by Acylation and Phosphorylation

谷朊粉的乙酰化和磷酸化复合改性研究

Influences of formation conditions to the properties edible wheat gluten films

制膜条件对谷朊粉可食性膜综合性能的影响

Screening Protease of Improving the Emulsifying Properties of Wheat Gluten

酶解提高谷朊粉乳化性能的蛋白酶筛选

Study on improvement of vital wheat gluten viscosity by phosphorous oxychloride

三氯氧磷提高谷朊粉的黏性研究

The Influences of Drying Temperatures to the Properties Edible Wheat Gluten Films

干燥温度对可食性谷朊粉膜性能的影响

Study on Improvement in Emulsifying Property of Gluten by Microwave Treatment

微波处理提高谷朊粉乳化性的研究

Study on Influence of Wheat Gluten on the Rheological Character of Buckwheat-Wheat Blends

谷朊粉对苦荞小麦混合粉流变学特性影响研究

Producing Study of Wheat Gluten and Starch

小麦谷朊与淀粉制取研究

Study on Improvement in Viscosity of Vital Wheat Gluten by Physical and Chemical Methods

物理、化学法改善谷朊粉黏性对比研究

Study on the Viscosity Improvement of Vital Wheat Gluten by Microwave Treatment

微波处理改善谷朊粉粘性研究

The System of Pneumatic Dryness about Vital Gluten

小麦谷朊粉干燥系统

gluten after absorbing water can form a network structure of the wet gluten ;

谷朊粉吸水后能形成具有网络结构的湿面筋；

谷朊

谷朊