小麦蛋白

因此本课题以小麦蛋白为原料，针对提高功能特性进行初步研究；同时制备并分离出具有较高抑制活性的ACE抑制肽。

So it is a very significant job to enhance the functionality by the enzymatic modification of wheat gluten . Meanwhile , ACE inhibitory peptides with high inhibiting activity were prepared for wheat gluten hydrolysis and two isolated component was concentrated .

增塑剂对小麦蛋白基塑料性能的影响

Effect of A Plasticizer on the Properties of Wheat Gluten Plastics

本研究首次从中分离到小麦蛋白磷酸酶2A（PP2A）两个亚基的表达序列，进一步克隆并定位了相关的基因，深入研究其表达特性及与植物干旱响应的关系。

Based on the EST sequences , we cloned the catalytic subunit genes and structural subunit genes of wheat protein phosphatase 2A ( PP2A ) and characterized their functions in drought stress response .

成份：小麦蛋白，淀粉，素食调味料。

Ingredients : Wheat Protein , Starch , Vegetarian Seasoning .

近红外仪快速测定小麦蛋白及硬度

Quick Test of the Wheat Protein and Hardness by NIR

基于响应面分析法的可食性小麦蛋白膜的研究

Study on Edible Wheat Protein-based Films by Response Surface Methodology

酶解小麦蛋白产物-还原糖美拉德反应的光谱研究

Spectroscopic Studies on Maillard Reaction of Wheat Protein Hydrolysates and Reducing Sugars

胃蛋白酶水解小麦蛋白工艺的研究

Processing investigation of wheat gluten by hydrolysis of pepsin

不同灌溉处理对小麦蛋白组分和面团流变学特性的影响

Effects of Different Irrigation Regimes on Protein Components and Dough Rheology of Wheat

可食性小麦蛋白膜透氧性的研究

Study on Oxygen Permeability of Edible Wheat Protein-based Films

中筋面粉若添加小麦蛋白，可以用来代替高筋面粉。

You may add Wheat Gluten into All-purpose Flour to substitute Bread Flour .

国外大豆及小麦蛋白添加物的开发

Development of soya and wheat protein additives abroad

可食性小麦蛋白膜的研究

Research of the wheat protein film of feeding

小麦蛋白激酶基因的克隆及小麦白粉病新抗源的遗传分析

Cloning of Wheat Protein Kinases and Genetic Analysis of a New Powdery Mildew Resistance Resource

植物和小麦蛋白激酶的研究现状

Studies on plant and wheat protein kinases

酶法制备水溶性小麦蛋白

Production of Soluble Wheat Gluten with Enzyme

本文对小麦蛋白的组成与特性以及小麦过敏进行综述。

Properties of wheat protein and wheat food allergy is reviewed briefly in this paper .

一定的条件下，以小麦蛋白为原料可以制得具有良好透氧性的薄膜。

Edible films with desirable oxygen permeability can be prepared from wheat gluten under certain conditions .

以小麦蛋白为底物，胃蛋白酶活力最高为81000U/g；

Using wheat protein as substrate , enzyme activity was determined , pepsin was 81000U / g ;

认识和改良中国小麦蛋白质量的遗传基础：策略与现有的研究

Understanding and Manipulating the Genetic Basis of Protein Quality in Chinese Wheat : Strategies and Current Experiments

以小麦蛋白为原料，采用胃蛋白酶制备小麦肽，并对其水解工艺进行优化。

In order to obtain the wheat peptides , vital wheat gluten was hydrolyzed by pepsin in this experiment .

小麦蛋白根据其溶解性可分为清蛋白、球蛋白、醇溶蛋白、谷蛋白。

Wheat flour proteins are classically divided into albumins , globulins , gliadins , glutenins on the basis of differential solubility .

适度高温对不同筋力冬小麦蛋白组分、面粉品质和面条加工品质的影响

Effects of Moderate High Temperature on Protein Components , Flour Quality and Noodle Making Quality from Winter Wheat Cultivars with Different Gluten Strength

玉米胚蛋白强化小麦蛋白的效应一、幼年大鼠生长、氮平衡和蛋白质净利用率

Observations on fortification effect of corn germ protein on wheat protein ( I ) young rat growth , nitrogen balance and apparent net protein utilization

研究人员称，将来需要进行更大型的研究来具体寻找无小麦蛋白素食饮食中的哪项因素起最主要作用。

They say larger studies are needed in the future to find out exactly which elements of the gluten-free vegan diet offer the greatest benefit .

综述了化学方法、物理方法、生物酶法以及基因工程等技术手段在小麦蛋白改性中的应用及最新进展。

The application of modification technologies such as chemical , physical , enzymatic and genetic engineering methods in wheat protein and up-to-date progress were summarized .

成份：去离子水、甘油、甘草提取液、水解小麦蛋白、甘油、复合维他命、透明质酸、烷基咪唑脲等。

Ingredients : Deionized water , glycerin , liquorices extract , hydrolyzed wheat protein , glycerin , compound vitamin , imidazolidinyl urea , HA , essence , etc.

小麦蛋白是一种优质、价廉的蛋白质资源，除含有丰富的谷氨酸外还含有较多的疏水性氨基酸，导致蛋白质溶解度较低，从而限制了其在食品工业中的应用。

Wheat gluten is a kind of cheap and superior quality protein resources . But the presence of hydrophobic amino acids leads to low solubility , and its application is limited .

然而，单纯的木薯淀粉并不能让珍珠弹性足，如今比较通用做法是在其中加入小麦蛋白。

To make it more rubbery , millet protein is added . Some " black hearted " businessmen felt that this is still not rubbery enough so , an artificial plastic powder is added .

研究了不同蛋白质的加工性能，比较了大豆分离蛋白、动物蛋白、乳清蛋白、酪蛋白、小麦蛋白的持水性、乳化性和热稳定性。

In the paper , processability of different proteins was investigated and the water retentiveness , emulsifiability and thermal stability of soybean separation protein , animal protein , lactalbumin , casein , and glutenin were compared .