以期为我国蛋清蛋白降压肽的研究与开发提供参考。
These would provide a certain reference for further the research and development of egg white proteins antihypertensive peptides in our country.
本实验对影响蛋清蛋白凝胶特性的内部因素和外部因素进行了研究。
Internal factors and external factors affecting the gel property of egg white protein were studied.
探讨了单酶及双酶分步酶解鸭蛋清蛋白制备多肽的工艺和水解效果。
The hydrolysis of duck egg-white protein was investigated for preparation of peptides using single and binary-enzymes.
与其他配方的面条相比，含15%蛋清蛋白的燕麦面条有最大的硬度。
Oat flour noodles with 15% egg albumin had significantly higher hardness than other blends.
本实验应用凝胶色谱法研究了蛋清蛋白水解物的水解程度与分子量的关系。
This experiment aimed to study the relationship between DH and MW of the hydrolysates of egg white by gel chromatography.
鸡蛋中的蛋白质主要存在于蛋清和蛋黄中，其中蛋清蛋白的种类和含量最为丰富。
The majority of proteins exist in egg yolk and egg white, and the species and contents of egg white proteins are the most abundant.
对比分析乙醇浓度和反应时间对四种蛋清蛋白酶解物清除DPPH自由基活性的影响情况。
Effects of ethanol concentration and reaction time were compared on DPPH free radical scavenging activity of egg white protein hydrolysates in this paper.
大部分蛋白质存在于蛋清中，而维生素、矿物质、脂肪、类胡萝卜素和胆固醇则存在于蛋黄中。
Most of the protein is contained in the egg white, while vitamins, minerals, fats, carotenoids and cholesterol are contained in the yolk.
这就是为什么蛋清煮后发生颜色和质地的变化：当蛋清中的白蛋白失去其结构，其物理外貌也随之转变。
This, for instance, is why egg whites change colour and texture when cooked: as the albumen in the whites loses its structure, its physical appearance is transformed.
蛋清：也叫作蛋白，蛋白的卡路里含量很低，几乎不含脂肪，也不含胆固醇，含有蛋白质。
Egg white: Also known as albumen, egg whites are very low in calories, little fat, no cholesterol, and are loaded with protein.
大部分蛋白质存在于蛋清中，而维生素、矿物质、脂肪、类胡萝卜素和胆固醇则存在于蛋黄中。
Most of the protein is contained in the egg white, while vitamins, minerals, fats, carotenoids (orange/red/yellow pigments) and cholesterol are contained in the yolk.
虽然大多数人在饮食中已获得足够的铁质，严格遵循的饮食习惯，其他食物主要是鸡，蛋清和鱼类也可作为蛋白质来源但是效率有点低。
While most men get enough iron in their diet, those who are on a strict diet and are sticking mostly to chicken, egg whites and fish as sources of protein may be running a bit low.
许多文明认为不同寻常的鸡蛋——畸形、空心的、没有蛋黄的、无壳的、或是蛋白蛋清混合的——是公鸡生的而不是母鸡。
Many cultures consider unusual eggs--misshapen, empty, yolkless, shell-less, or ones with the yolk and white merged--to be laid not by hens but by roosters.
一种与蛋清中所含的蛋白质相类似的混合物质激活了这些脑细胞，引发了使人兴奋的促食素大量释放。
A mixture similar to the protein content of egg whites activated these cells, triggering the release of the stimulant orexin.
据英国《每日邮报》11月17日报道，科学家发现，鸡蛋中特别是蛋清中所含的蛋白质能够帮助我们保持清醒、感到警觉。
Scientists have found that egg proteins, specifically those found in the white, help us stay awake and feel alert.
采用硫酸铵沉淀法和阴离子交换层析法从鸡蛋清内提取高纯度卵铁传递蛋白。
High purity ovotransferrin was extracted from albumen by precipitation with ammonium sulfate and ion exchange chromatography in the study.
利用超滤技术对咸鸭蛋蛋清直接脱盐，选用截留分子量为10000的超滤膜可使脱盐率达到83.81%，蛋白质截留率达到86.1%。
The results showed that ultra filtration by the molecular mass cutoff 10000 was suitable for egg white, the desalinization rate was 83.81%, and the protein retention was 86.1%.
蛋清所含的抗生物蛋白在肠道内与生物素结合后，会阻碍人体对生物素的吸收。
The egg whites contain antioxidant in biological proteins combined with biotin intestines, hampering the absorption of biotin.
以在煮鸡蛋的时候蛋清的颜色质地发生变化的原因为例：蛋清中的白蛋白的化学键断开并重新形成，改变了它的物理属性。
This, for instance, is why egg white changes colour and texture when cooked: bonds in the albumen in the white break and reform, changing its physical properties.
通过DHG- 1015与膨润土、PVPP、蛋清、酪蛋白、明胶等几种下胶材料在干白、干红葡萄酒中下胶效果的比较；探索DHG - 1015澄清剂对葡萄酒的下胶效果及对稳定性的影响。
The effects of several clarifiers materials including DHG-1015, bentonite, PVPP, egg white, casein and glutin in white grape wine and claret were compared.
目的：了解经过一定温度处理的蛋清粉中抗生物素蛋白的活性。
Objective: To determine the activity of avidin in hens egg white power after heat treatment.
一种与蛋清中所含的蛋白质相类似的混合物质激活了这些脑细胞，引发了使人兴奋的促食素大量释放。
A mixture similar to the protein content of egg whites activated these cells, triggering the release of the stimulant orexin. Sugar, however, blocked the release of orexin.
利用蛋清液、明胶、蛋白酶等对酿造酱油的二次沉淀进行澄清试验，利用紫外分光光度法对处理后的酱油吸光度值进行了测定。
The effects of egg white solution, gelatin and protein enzyme on clarification of the second precipitation in brewed soy sauce were investigated through L9(34) orthogonal experiment.
利用蛋清液、明胶、蛋白酶等对酿造酱油的二次沉淀进行澄清试验，利用紫外分光光度法对处理后的酱油吸光度值进行了测定。
The effects of egg white solution, gelatin and protein enzyme on clarification of the second precipitation in brewed soy sauce were investigated through L9(34) orthogonal experiment.
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