casein
英 ['ke?si?n; -s??n]
美['kes??n]
- n. [生化] 酪蛋白；干酪素
實(shí)用場(chǎng)景例句
- Rich in calcium, Casein helps contribute to milk's white color.
- 富含鈣質(zhì)的干酪素對(duì)牛奶呈現(xiàn)白色起到一定作用.
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- Browning reaction occurred obviously during processing casein used Qula.
- 曲拉制作干酪素的工藝過(guò)程發(fā)生了明顯的褐變反應(yīng).
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- Whey are by product of the industrial production of cheese and casein.
- 乳清是工業(yè)生產(chǎn)干酪及干酪素的副產(chǎn)品.
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- Gluten casein, dairy, egg, yeast, wheat, corn, alcohol, artificial colorings, and sweeteners.
- 麩質(zhì), 奶制品, 雞蛋, 酵母, 小麥, 玉米, 酒精, 人工色素以及甜味素.
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- The curds contain casein, fat and minerals.
- 凝乳中有酪蛋白 、 脂肪、礦物質(zhì).
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- To isolate a condensation polymer, casein, from milk.
- 從牛奶中分離出一種縮聚產(chǎn)物, 酪蛋白.
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- The preparation methods of pigment pastes containing no casein are introduced in this paper.
- 本文主要介紹了無(wú)酪素顏料膏的實(shí)驗(yàn)方法.
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- Any of a group of proteins , such as casein, containing chemically bound phosphoric acid.
- 一種必需氨基酸, 尤其見(jiàn)于凝膠和酪蛋白中.
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- Soybean – Casein Digest Medium is suitable for the culture of both fungi and aerobic bacteria.
- 大豆酪蛋白消化物培養(yǎng)基適合于培養(yǎng)霉菌和好氧菌.
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- The preparation of a label adhesive was introduced with soybean protein and casein as main material.
- 介紹了一種以酪朊蛋白和大豆蛋白為主要原料研制的標(biāo)簽粘合劑.
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- The nature of the association between colloidal calcium phosphate and casein is not clear.
- 但人們對(duì)磷酸鈣膠體和酪蛋白間的這種聯(lián)系的本質(zhì)還不清楚.
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- Value in parenthesis means the relative percentage of tyrosine released as compared woith casein.
- 3括號(hào)中之?dāng)?shù)值為酪蛋白比較之相對(duì)酪胺酸釋出百分比.
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- Free Of Gluten, casein, dairy, egg, yeast, wheat, corn, alcohol, artificial colorings, and sweeteners.
- 不含有麩質(zhì), 酪蛋白, 奶制品, 雞蛋, 發(fā)酵粉, 小麥, 玉米, 酒精, 人造色素和人造香味.
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- The best of fermentation media was additive carbon source 1.5 % bran and nitrogen source 2.5 % casein.
- min-1.發(fā)酵培養(yǎng)基添加的最佳碳源是1.5%麩皮,最佳氮源是2.5%的酪素.
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- Casein phosphopeptides ( CPPs ) are the exclusive biological active peptides that can increase the absorption of calcium.
- 酪蛋白磷酸肽 ( CaseinPhosphopeptides簡(jiǎn)稱 CPPs ) 是到目前為止所發(fā)現(xiàn)的唯一具促鈣吸收作用的短肽.
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