麥芽蛋白 的英文怎麼說

中文拼音 [màiyádànbái]
麥芽蛋白 英文
albumen （malt ）
  • 麥 : 名詞1 [植物學] （麥類統稱） a general term for wheat barley etc : 黑麥 rye; 蕎麥 buckwheat2 [植物...
  • 芽 : 名詞（植物剛長出來的可以發育成莖、葉或花的部分） bud; sprout; shoot
  • 蛋 : 名詞1. （鳥類或龜、蛇類所產的卵） egg 2. （像蛋形的東西） an egg-shaped thing 3. （辱罵之詞）
  • 白 : Ⅰ形容詞1 （似雪的顏色） white 2 （清楚; 明白; 弄明白） clear 3 （空的; 沒加他物的） pure; clear; ...
  • 麥芽 : malt; [農業] grist; fructus hordei germinatus麥芽抽出物 malt extract; 麥芽處理 [食] malting; 麥芽...
  • 蛋白 : 1. （卵中透明的膠狀物質） egg white; albumen; gary2. [生物化學] （蛋白質） protein
  1. Study on ultrasonic extraction of wheat germ protein

    超聲波法提取小麥胚芽蛋白的研究
  2. The growth of f - 16 and the production of enzyme were affected by microbial medium, including c source, n source, mineral, initial ph of medium, rotating rate, culture time and culture temperature. the results showed that the optimal n sources were peptone, corn steep liquor and yeast extract ; the optimal c sources were sucrose, glucose and maltose ; the optimal minerals were mgso4 7h2o, khpcu and cuso4 5h2o

    實驗表明，氮源中蛋白腖、玉米漿、酵母粉比較好；碳源中蔗糖、葡萄糖、麥芽糖這三種糖對產酶和生物量提高效果顯著；無機鹽中mgso _ 4 ? 7h _ 2o ， k _ 2hpo _ 4 ， cuso _ 4 ? 5h _ 2o對產酯酶的酶活及其反應后所得水解液的光學純度有較好的作用。
  3. Main ingredients : aloe, wheat embryo oil, oat, ha moisturizing cells, aqualane, fibroin and etc

    主要成分：蘆薈、麥胚芽油、燕麥、 ha保濕因子、角鯊油、蠶絲蛋白等。
  4. The traffic of the company is very convenient which is 1 km from east of beijing - shenzhen expressway, and 3 km from west of 107 national highway and beijing - guangzhou railway ; the floor space is 80, 000 square meters, with a building area of 53, 000 square metes ; the deep - processing of corn is 150, 000 tons, is the key leading enterprise on agriculture industrialization of shijiazhuang city

    公司現有玉米澱粉生產線兩條，年產澱粉10萬噸及玉米油，玉米漿，蛋白粉，纖維飼料，胚芽油餅，菲汀等副產品；麥芽糊精生產線三條，年生產各種麥芽糊精6萬噸；澱粉糖漿生產線二條，年生產各種糖漿4萬噸；變性澱粉生產線一條。
  5. Efficiency : richly contain olive oil essence, wheat germ oil, mastic, tea polyphenol, rose essential oil and collagen, activate basal cells, improve the formulation of collagen and elastin in cuticle, promote the support of cuticle to epidermis, completely improve skin quality, promote metabolism, smoothen, moisturize and nourish skin, delay ageing, firm droopy skin, make skin tender, white, moist and firm

    功效：蘊含豐富的橄欖油精華、小麥胚芽油、乳香、茶多酚、玫瑰精油和膠原蛋白，能活化基底層細胞及提高真皮層膠原蛋白和彈力蛋白的合成，加強真皮層對表皮層的支撐作用，徹底改善膚質，同時促進肌膚代謝功能，平滑肌膚，保濕滋養、延緩衰老，收緊松馳，令肌膚回復嫩白，潤滑細膩有彈性。
  6. Efficiency : richly contain olive oil essence, wheat germ oil, rose hips oil and collagen, penetrate into deep skin, repair cells, promote cells regeneration, powerfully nourish skin and delay ageing

    功效：蘊含豐富的橄欖油精華、小麥胚芽油、玫瑰果油和膠原蛋白，深入肌膚底層、修護並促進細胞的再生，高效滋養、延緩肌膚老化。
  7. The results showed that the grain quality, milling quality, protein quality and rheological characteristics of dough became worse with growing content of germinated wheat, that is, the quality of mixed wheat was negatively affected by germinated wheat ; compared with common wheat, the quality indexes of mixed wheat varied little when the content of germinated w heat was less than 10 %

    結果表明，隨著發芽小麥比例的增加，混和小麥的籽粒品質、磨粉品質、小麥粉蛋白質品質和面團流變學特性均呈下降趨勢，即發芽小麥含量越高，混和小麥的評價值越低，品質越差；小麥中發芽小麥含量小於10 %時，其各項品質指標與正常小麥相比，均無顯著差異。
  8. The experimental results showed that the water - absorbing ratio and the total score of the noodles and the stable time of the dough and the viscosity of the gelatinized paste decreased by the increasing of the wheat malt powder ' s concentration, in addition, the cooking losing and protein losing of the noodles increased

    結果表明，隨著小麥芽粉添加量的增加，面條的吸水率與品質綜合得分逐漸下降；干物質損失率、蛋白質損失率與面條湯的吸光度逐漸上升；面團的穩定時間逐漸下降；麵粉糊化后的粘度大幅度的下降。
  9. A nutritious snack with only 250 calories in each bar while contains 22g of high - quality protein and 16 grams of glycerin and maltitol

    每條只有250卡路里。含22克優質蛋白及16克甘油和麥芽，提供全面營養，補充體力。
分享友人
分享到 Line

分享到臉書