果膠的 的英文怎麼說

中文拼音 [guǒjiāode]
果膠的 英文
pectic
  • 果 : Ⅰ名詞1 （果子） fruit 2 （事情的結局; 結果） result ; consequence 3 （姓氏） a surname Ⅱ動詞（吃...
  • 膠 : Ⅰ名詞1 （某些具有黏性的物質） glue; gum 2 （橡膠） rubber 3 （姓氏） a surname Ⅱ動詞（用膠粘） st...
  • 的 : 4次方是 The fourth power of 2 is direction
  • 果膠 : pectin果膠基質 pectic matrix; 果膠酶 pectase; pectinase; pectolase; 果膠纖維素 pecto cellulose; ...
  1. The cholesteryl liquid crystal mixture was microcapsulized by complex coacervation method using gelatin and acacia as membrane materials. the effects of the concentr ation and quantity of arabic gum on the microcapsule particle size and color showing were also studied

    最後，採用以明膠?阿拉伯樹膠為囊壁材料的復凝聚法對配製的顯色示溫混合液晶進行了微膠囊化處理，並著重討論了阿拉伯樹膠的濃度及用量對液晶微膠囊粒度及顯色效果的影響。
  2. The cuticle exists as the separable outer boundary and consists of a layer of wax and pectin materials that appears to be structureless.

    可以區分開來的外部周界是表皮層，由無定形組織的蠟質和果膠構成。
  3. The goal of retting is to bring about decomposition of the pectin.

    浸漬的目的就是在於使果膠質分解。
  4. Anti - aging effect of lycium chinensis capsule on drosophila

    枸杞膠囊對果蠅的延緩衰老作用
  5. Pumpkin amylose ' s active ingredients include fenugreek, adenine, pent - polysaccharide which can stmulate secrete insulin. and the fru - mucus which combines with the extre cholesterin in the boby can defend arteriosclerotic disease

    南瓜甘溫無毒，有補中益氣功效。其含有葫蘆巴堿、腺嘌呤、戊聚糖、甘露醇等多種有益物質，有促進胰島素分泌的作用。豐富的果膠，與人體內多於的膽固醇結合，有防止膽固醇過高，預防動脈硬化等功效。
  6. The results were as follows : leaching solution by hot water extraction was date in color and had mellow date aroma and the highest fusel oil content but strong bitter taste ; leaching solution by pectinase enzymolysis had the highest reducing sugar content easy for fermentation but excessively high methanol content in fermenting wine ; leaching solution by microwave extraction had the shortest extraction time and fermentation time and the highest ethyl acetate content in wine and the produced wine had special aroma

    結果表明， 90熱水浸提，浸提液發酵酒顏色呈棗紅色，雜油醇含量最高，有濃郁棗香，但苦味重；果膠酶酶解浸提，浸提液還原糖含量最高，利於發酵，但發酵酒的甲醇含量過高；微波強化浸提，浸提時間和發酵時間最短，所得棗酒的乙酸乙酯含量最高，且有特殊香味。
  7. Papaya each containing 100 grams of up to 529 mg of amino acids, aspartic acid 149 mg, 34 mg glutamic acid, arginine 31 mg, 28 mg valine, isoleucine 34 mg, 34 mg lysine, oleanolic acid 70 mg, 24. 9 mg calcium, vc96. 8 mg apple ' s 48 times, pectin 9. 5 %, 16. 8 % of total sugar, high nutrient content of papaya and other non - comparable papaya

    每100克木瓜含氨基酸高達529毫克，其中門冬氨酸149毫克，谷氨酸34毫克，精氨酸31毫克，纈氨酸28毫克，異亮氨酸34毫克，賴氨酸34毫克，齊墩果酸70毫克，鈣24 . 9毫克， vc96 . 8毫克是蘋果的48倍，果膠9 . 5 % ，總糖16 . 8 % ，營養含量之高非番木瓜和其他木瓜可比。
  8. Research on process of extraction pectin from orange peel

    從桔皮中提取果膠的實驗條件研究
  9. Calcium pectate has been invoked as a material that binds together the cell walls of plants.

    果膠酸鈣起著粘結細胞壁物質的作用。
  10. Study on dynamics of calcium pectate, calcium oxalate and pectin during citrus fruit development

    草酸鈣和果膠動態的研究
  11. Effect of agitation rate on batch alkaline pectate lyases fermentation by bacillus subtilis

    分批發酵堿性果膠裂解酶的影響
  12. The best studied inducible and repressible enzyme in phytopathogenic prokaryotes is endo - pectate lyase in e. carotovora

    植物病原原核生物中研究得最清楚的是胡蘿卜軟腐菌的果膠酸內裂解酶。
  13. During the incubation of e. carotovora with combined glucose and pectate, two exponential growth phases occur as the bacteria first consume glucose, the preferred substrate, then pectate, the more slowly utilized substrate

    在用葡萄糖與果膠酸同胡蘿卜軟腐菌共培養時，出現兩個指數生長期，一個發生在細菌先利用葡萄糖這種容易利用的底物時，第二個出現在利用果膠酸這種利用得更慢的底物時。
  14. The exact position of the attachment of the xyloglucan to the pectic polysaccharide remains to be determined.

    葡聚糖與果膠多糖相結合的正確位置還有待于測定。
  15. The purification and assay methods for pectic enzymes are differed with various strains

    由於不同菌種產生的果膠酶成分復雜程度不同，分離純化手段和分析方法也不相同。
  16. Cell - wall polysaccharides and pectic substances contained in the vesicles eontribute to growth of the new wall and middle lamella inside the sac

    小泡中所含的細胞壁多糖和果膠狀物質對新細胞壁的生長和囊泡中間層的形成有重要的作用。
  17. The hemicelluloses and pectic substances interact with the cellulose microfibrils of the cell wall to give extra strength and at the same time retain some plasticity

    半纖維素和果膠質與細胞壁中的纖維素微纖絲相結合，這樣就具有了較大的強度同時還可以保持一定的可塑性。
  18. Precipitation conditions of extracting pectin from apple residue

    蘋果渣提取果膠的沉澱條件研究
  19. Study on antioxidation function of perilla peel

    桔皮中提取果膠的優化工藝
  20. A soft, semisolid food substance with a resilient consistency, made by the setting of a liquid containing pectin or gelatin or by the addition of gelatin to a liquid, especially such a substance made of fruit juice containing pectin boiled with sugar

    果子凍：一種軟的有彈性、稠度大的半固體食品，由含有果膠或膠質的液體或者在液體中添加膠質而製成，尤指含有果膠的果汁加糖熬制而成的食品。
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