乳蛋白质

乳蛋白质决定着乳产品的品质和风味。

Milk protein determines the quality and flavor of the milk products .

膜技术在乳品工业中之新应用（系列之三）&乳蛋白质的标准化

New application of membrane technology to dairy industry Standardization of milk protein

目前已从乳蛋白质中分离出多种ACE抑制肽。

Nowadays , many kinds of ACE-inhibitory peptides have been derived from milk proteins .

结果表明，驴乳蛋白质、脂肪、乳糖和灰分的含量分别为1.35,1.16,6.52和0.35g/100g；

The result shows that : the content of protein , fat , lactose and ash is 1.35,1.16, 6.25 and 0.35g/100g separately .

乳蛋白质水解液脱苦方法研究

Studies on the removing bitterness from milk protein enzymes hydrolysate

乳酸细菌产生的酸足以使乳蛋白质凝固。

Acid production of lactic acid bacteria is sufficient to coagulate milk proteins .

考查影响核桃乳蛋白质得率的因素，并对提高蛋白质得率加工工艺条件进行研究。

The factors for improving the extractive yield of protein in walnut milk were studied .

干酪制造过程中乳蛋白质的分解

Decomposition of Protein in Cheese-Making

乳蛋白质组的研究进展

Progress in milk proteome research

提示乳腺在对乳蛋白质前体物、乳糖前体物和乳脂前体物的摄取利用和乳成分合成方面存在理想平衡模式，值得进一步研究。

Prompted the mammary gland have the ideal balance mode of synthesis milk protein precursor , lactose precursor and milk fat precursor , it is worth further study .

用混合蛋白酶分段水解脱脂乳蛋白质得到的乳肽液分子量集中在2000～8000Dal范围内，经后工序制成的乳肽粉经动物试验证明具有促生长作用。

The mike peptide powder whose peptides range in molecule weight from 2000 ~ 8000 has been prepared from milk protein hydrolysates with mixed proteases . The animal test shows that the milk peptide powder has the effect of prompting growth .

人为添加三聚氰胺液态乳中蛋白质含量测定方法的研究

Research on the methods of protein determination after added melamine in milk

结构脂肪乳对蛋白质和脂质代谢的影响

Effect of structured lipid emulsion on protein and lipid metabolism

离子色谱法测定原料乳中蛋白质含量

Determination of Proteins in Crude Milk by Ion Chromatography

提高花生乳中蛋白质提取得率的研究

Studies on the Improvement of the Extractive Yield of Protein from Peanut Milk

猪乳中蛋白质的动态变化及一组高分子量蛋白质的多态性和鉴定

Profiles of Protein and Identification of a Group of Polymorphic High Molecular Weight Protein in Sow Milk

综述了加热处理时，乳中蛋白质、脂肪、糖类的变化给风味带来的影响。

This paper Introduced the influence of protein , fat and carbohydrate on flavor of milk during heating .

总体来说，黑龙江市售乳制品蛋白质含量大多数符合国家标准规定，但部分乳制品的蛋白质质量有待提高。

On the whole , the protein content of Heilongjiang commercially available milk product was basically consistent with national standard . However , some milk products'protein quality to be improved .

研究人员观察到，因为骨支持营养物质的高密度，如维生素D、基于乳制品蛋白质和钙。

The researchers observed that bone health improvements were particularly evident , because of the high density of bone-supporting nutrients , such as vitamin D , dairy-based protein and calcium .

复乳法制备蛋白质药物PLGA微球的影响因素

Influence Factors on Preparation of Protein Drugs Loaded PLGA Microspheres by Double Emulsion Method : A Review

而高浓度的甲基纤维素导致pH6.5和7.0的体系同时发生乳析和蛋白质沉积现象。

Higher concentration methylcellulose resulted in heavy creaming and protein sedimentation of emulsion systems at pH 6.5 and 7.0 . It was suggested that lower concentration methylcellulose might adsorb to protein adsorption layer of oil droplets to form secondary adsorption layer and improve emulsion stabilities .

用电流法快速测定乳制品中蛋白质

Application of Amperometric for Quick Determination of Protein in Dairy Products

酸性含乳饮料中蛋白质稳定性的研究进展

Evolvement of stability of protein in milk drinks

本试验采用酶-膜反应器技术连续化水解婴儿配方乳中的蛋白质。

Milk protein from infant formulas was continuously hydrolyzed in an enzyme membrane reactor .

该产品为乳白色，蛋白质含量为1.3%，pH7.2。

The final product was ivory-white liquid with protein content 1.5 % and pH 7.2 .

济南地区市售19种乳、豆粉蛋白质、氨基酸含量分析

Analysis of Protein and Amino Acid Contents of 19 Kinds of Milky Flour and Soya-bean Powder in Jinan District

从酸奶的微结构、流变学性质和质地等方面综述了乳脂肪、蛋白质及调节酪蛋白和乳清蛋白比例对酸奶凝胶的影响。

This article reviewed the influence of milk fat content , protein content and ratio of casein to whey on the formation of yogurt gel from microstructure , rheological properties and texture .

方法运用食品中蛋白质含量测定第二法，即分光光度法进行乳制品中蛋白质含量测试，与第一法进行比较并进行样品精密度和回收率测试。

Methods The second determination method of the contents of the protein in the food was employed that was spectrophotometric method to the test of the milk product . Comparison of the two methods was performed and to carry out the precision and the recovery rate experiment of the samples .

因此非脂乳固体包括：蛋白质、乳糖、矿物质、维生素和少量的非蛋白氮族化合物。

Solids-not-fat therefore includes the protein , lactose , minerals , vitamins and minor nitrogenous compounds in milk .

干酪是一种营养价值很高的发酵乳制品，富含蛋白质、脂肪、矿物质以及多种维生素。

Cheese is a kind of fermented dairy products with higher nutritive value , which contains proteins , fats , minerals and various vitamins .