盐溶

盐溶于水。

Salt dissolves in water .

盐溶于水。

Salt melts in water .

RAPD法与盐溶蛋白PAGE法鉴定玉米种子纯度的对比试验

RAPD and Salt-Soluble Protein PAGE in Maize Seed Purity Assessment

本文首先讨论了采用盐溶法（damping&solventextractionmethod）求解动力刚度时，在某些频率点（奇点）产生误差的原因；

The reason of the error of dynamic stiffness calculation based on damping-solvent extraction method in some frequency range ( singular points ) is discussed .

主要研究了多聚磷酸盐及pH对鸡肉盐溶蛋白质热诱导凝胶保水性的影响。

The effects of polyphosphates and pH on heat-induced gelation of salt-soluble proteins from chicken were studied .

对4个杂交组合及其三系种子的盐溶蛋白进行了SDS-PAGE分析。

The salt-soluble of four different hybrid rice and their three lines were analyzed based on SDS-PAGE .

结果表明，无论是-20℃直接冻结还是-80℃低温速冻，随着贮藏时间的延长，鲻鱼的肌动球蛋白盐溶性、ATPase活性以及巯基含量均呈下降趋势；

The results indicated that the solubility of actomyosin , ATPase activities and - SH content decreased with prolonging of the frozen storage time ;

结果表明，在不同温度下冻藏时，鲫鱼肌动球蛋白的盐溶性、肌原纤维蛋白的ATPase活性以及巯基含量随着冻藏时间的延长，均呈下降趋势。

The results indicate that the solubility of actomyosin , ATPase activities and - SH content of myofibrillar protein decrease as frozen storage progressed .

1例对盐溶性低分子量谷物蛋白产生血清特异IgE抗体患者的谷物接触性荨麻疹和蛋白接触性皮炎

Contact urticaria and protein contact dermatitis from corn in a patient with serum IgE specific for a salt-soluble corn protein of low molecular weight

利用醇溶蛋白、盐溶蛋白和RAPD分子标记研究了16个玉米自交系的遗传多样性，并对这16个自交系进行聚类分析。

Zeins , salt-soluble proteins and RAPD markers were used to detect the genetic diversity among 16 maize inbred lines , based on which the heterotic groups were classified .

盐溶性蛋白质溶解度（EPN）的变化与蛋白质变性密切相关，可能也与缢蛏的鲜度存在较大关系。

The EPN change was closely associated with the denaturation of proteins , and also with the freshness of razor clam .

以盐溶性蛋白质含量、ATPase活性、巯基含量、pH值、感观评定等为指标，研究鲻鱼在-20℃冻藏过程中肌肉蛋白质生化特性的变化情况。

Studies were conducted on the biochemical properties of muscle proteins of Mugil cephalus during frozen storage at - 20 ℃ with different freezing methods , the assess indexes including the solubility of actomyosin 、 ATPase activities 、 - SH content 、 pH value 、 sensory assess and dehydrating rate .

盐溶性蛋白本身形成的凝胶较弱，而添加淀粉和TGase可以明显提高盐溶性蛋白的凝胶强度和持水性。

The formed ability of gels of salt soluble protein itself was poor , while adding starch and TGase could increase the gel strength and water holding capacity of salt soluble protein . 5 .

采用连续浸提法将硼泥中的硼划分为七种物理形态，即：水溶态、醇溶态、盐溶态、络合态、硫酸盐等结合态、Fe-Mn结合态及残渣态。

The sequential chemical extractions have been developed for partitioning of boron in the boron sludge into seven fractions : water soluble , ethanol soluble , salt soluble , chelate , sulfate combined , Fe-Mn combined and residual species .

肌肉盐溶蛋白质主要包括肌原纤维蛋白和肌浆蛋白等。

Main components of salt-soluble proteins are myofibrillar and sarcoplasmic proteins .

猪肌肉盐溶蛋白与大豆分离蛋白共凝胶特性的研究

Characterization of Co-gelation of Salt-soluble Pork Protein with Soybean Protein Isolates

盐溶于水，而沙子不溶于水。

Salt dissolves in water , but sand is insoluble .

热处理盐溶炉废气治理的实践

Fathering Practice Of Exhaust Gas Of Thermal Treatment Salt - Remelting Furnace

垃圾焚烧残渣无机盐溶出实验

Test on Inorganic Salt Dissolving out of Waste Incineration Residual

论中国盐溶角砾岩的特征和分类

On the characteristics and classification of EVAPORITE-SOLUTION breccia in China

鸡胸肉盐溶蛋白热诱导凝胶保水性和超微结构的研究

Study on WHC and Ultrastructure of Heat-induced Gelation of CB Salt-soluble Protein

响应面法优化猪肉盐溶蛋白热诱导凝胶工艺的研究

Optimization of Heat-induced Gelling of Pork Salt-soluble Protein Using Response Surface Methodology

一般而言，盐溶性蛋白含量的多少决定了鱼糜凝胶强度的强弱。

Generally , salt-soluble protein content determines surimi gel strength .

DON毒素作用后小麦愈伤组织盐溶性蛋白质变化

The protein profile of wheat callus after treated with deoxynivalenol

鸡肉盐溶蛋白质热诱导凝胶质构的研究

The research of heat-induced gelation of salt soluble protein of chicken muscle

不同种类肉盐溶蛋白凝胶特性的研究

Study on Gel Properties of Salt Soluble Protein of Different Kinds of Meat

应用盐溶蛋白电泳图谱鉴定玉米种子纯度

The Identification of Corn Seed Purity by Using PAGE Patterns of Salt-soluble Protein

云南地方山羊及其杂交羊肌肉盐溶蛋白乳化特性研究

Researches on emulsification of salt-soluble protein of Yun-nan local goat and its crossbreed

猪肉盐溶性蛋白热诱导凝胶特性的研究

Extraction and Heat-induced Gel Properties of Salt-soluble Pork Protein

肌肉盐溶蛋白质凝胶机理及影响因素研究进展

Progress of research on gel mechanism and influencing factors of salt-soluble proteins of muscle