凝乳

添加WPC，样品缩短了凝乳时间。

The sample had shortened the curd pressure for adding WPC .

影响豌豆蛋白Mozzarella干酪的凝乳强度因素分析。

Analyzing the impact on the factor of the pea protein Mozzarella cheese curd strength .

胰凝乳蛋白酶分解胃蛋白酶所分解的同一类肽健。

Chymotrypsin attacks the same peptide bonds that pepsin does .

小玛菲特小姐坐在垫子上，吃着凝乳和乳清

Little miss muffet sat on a tuffet eating some curds and whey .

凝乳中有酪蛋白、脂肪、矿物质

The curds contain casein , fat and minerals .

把牛奶的凝结物切成渗出乳浆的小而软的凝乳（b基特斯尼达克）

Cuts the jellied milk into tiny , soft curds that weep whey ( bKit Snedaker )

同时研究了酸奶凝乳与pH值的相关性。

The relation between curding and pH of cultured milk was also researched .

Ca~（2+）和pH值对凝乳酶活性及干酪凝块质构的影响

The effect of Calcium on Cheddar curd

重组凝乳酶是重组DNA技术在食品工业中的首次成功应用。

Recombinant chymosin represents one of the first successful applications of recombinant DNA technology in the food industry .

为了探讨姜汁凝乳的影响因素，文中研究了温度、pH值、牛乳蛋白质和盐类等对姜汁凝乳的影响。

The effects of temperature , pH value , milk proteins and salts on milk coagulation by ginger juice were studied in this paper .

已从南极磷虾提取了8种蛋白酶：三种丝氨酸类胰蛋白酶，一种丝氨酸类胰凝乳蛋白酶，以及两种羧肽酶A，两种羧肽酶B。

The extract contains eight proteolytic enzymes : three trypsin-like serine proteinases , one chymotrypsin-like serine proteinase , two carboxypeptidase A enzymes , and two carboxypeptidase B enzymes .

凝乳酶对超滤浓缩乳生产Quark干酪的影响

Effect of rennet on producing Quark cheese by ultrafiltration concentrated milk

在标准加热温度和不同pH值条件下，测定经不同浓度的氯化钙处理后的凝块在不同凝乳时间下质构的差异；

Under the condition of standarded heating temperature and dissimilar pH , the differential TPA dealed with different Calcium concentration in different clotting time was found out .

Bt抗性和敏感棉铃虫幼虫中肠类胰蛋白酶和类胰凝乳蛋白酶基因克隆及半定量测定

Cloning and Relative Quantitative Determination of Trypsin-like Enzyme and Chymotrypsin-like Enzyme Genes in Larval Midgut of Bt Susceptible and Resistant Helicoverpa armigera

胰凝乳蛋白酶22000ATEEU·mg-1蛋白，19.5×106ATEEU；

Chymotrypsin 22 000 ATEE U · mg - 1 protein , 19.5 × 10 6 ATEE U ;

Mozzarella干酪凝乳过程中理化特性及微观结构的变化

Changes of physical-chemical properties and microstructure of Mozzarella cheese during coagulation

不同凝乳时间对Mozzarella干酪品质的影响

Effect of Coagulation Time on Quality of Mozzarella Cheese

实验测定了胃重、胃组织蛋白质、DNA和RNA含量、胃组织形态学指标、胃内蛋白酶的总凝乳活性和总蛋白水解活性。

Weights and contents of protein , DNA and RNA of gastric tissue , histological and morphological parameters and total milk-clotting and proteolytic activity of gastric protease were examine in the second experiment .

嗜酸乳杆菌发酵乳的凝乳时间由16h缩短为5h，pH为4.61～4.65；

The curd time of Lactobacillus acidophilus fermented milk was shortened to 5h from 16h and pH was 4.61 ~ 4.65 ;

结果显示，在体外模拟胃肠液二相消化实验中，AK比TM容易被胃蛋白酶降解，而TM则对胰蛋白酶及胰凝乳蛋白酶的消化作用不耐受。

The results displayed that AK was easily degraded by pepsin than TM , while TM was not resistant to trypsin and chymotrypsin digestion .

发酵剂和凝乳酶对比萨专用Mozzarella干酪品质影响研究

Studies on Effects of Culture Starters and Coagulants on the Quality of Mozzarella Cheese for Pizza

结果表明，凝乳方式和凝乳pH值对乳扇感官、理化和烹饪性有显著影响（P0.05）。

The results showed that the coagulation method and the set pH are the two main factors which affect the quality of fan-like cheese such as sensory , physicochemical and cooking character ( P0.05 ) .

屠宰年龄实验表明，羔羊出生5天时，凝乳活性与蛋白水解活性比率（C／P）最大，是提取羔羊凝乳酶的最佳年龄。

The experiment on butchering age showed that it was 5d after the kid birth that the ratio of clotting activity and proteolytic activity ( C / P ) was the highest , which was a best age for extracting kid chymosin .

采用十二烷基酸钠聚丙烯酰胺凝胶电泳（SDS-PAGE）方法，分析了几种商品蛋白酶（包括枯草杆菌蛋白酶、胰蛋白酶、胰凝乳蛋白酶、木瓜蛋白酶和细菌碱性蛋白酶）对大豆分离蛋白（SPI）的降解模式。

SPI hydrolysates induced by several commercial proteinases ( subtilisin protease , chymotrypsin , trypsin , papain , and Protex ) were analyzed by the SDS-PAGE .

研究了预发酵参数（温度、pH、搅拌速度和反应器的包囊添加比率）对稀释率、凝乳时间以及预发酵牛奶微生物量的影响。

The effect of four process parameters ( temperature , pH , stirring speed and adding ratio of capsule to reactor volume ) were studied on dilution , coagulum time and the cell population of the prefermented milk .

胰凝乳蛋白酶抑制剂（CI）为昆虫体内重要的调控因子，是昆虫体内免疫系统的重要组成部分。

Chymotrypsin inhibitors ( CIs ) in insect haemolymph play a major function of proteinase controlling which is essential to life , and they are also important factors in innate immune system .

Ca~（2+）对Mozzarella干酪凝乳形成及微观结构的影响

Effects of Ca ~ ( 2 + ) on the Formation and Structure of Milk Gel of Mozzarella Cheese

Rhizopussp.052凝乳酶的部分酶学性质

Characteristics of New Milk-clotting Enzyme Produced by Rhizopus sp.052

各日龄IUGR仔猪胰蛋白酶总活性和胰凝乳酶总活性显著低于NW仔猪（P<0.05）。

Compared with the NW pigs , total activities of trypsin and chymotrypsin of IUGR pigs of all ages were decreased ( P < 0.05 ) .

菌株的生长特性表明其产酸能力强、凝乳快、生长迅速，在MRS培养基中最适生长温度为37℃，生长的最适初始pH值为7.0。

The growth characteristic of the strain indicates that it produces acid greatly , and grows fast . The optimum temperature to the strain in MRS media is 37 C , and the optimum incipient pH value is 7.0 .