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In vitro formation and thermal transition of novel hybrid fibrils from type I fish scale collagen and type I porcine collagen
In vitro formation thermal transition novel hybrid fibrils type I fish scale collagen type I porcine collagen
2010/10/12
Novel type I collagen hybrid fibrils were fabricated by neutralizing a mixture of type I fish scale collagen solution and type I porcine collagen solution with a phosphate buffer saline at 28 °C. Thei...
Deodorizing Effect of Coriander on the Offensive Odor of the Porcine Large Intestine
coriander deodorizing effect offensive odor
2009/6/18
The deodorizing effect of coriander (Coriandrum sativum L.) on the offensive odor caused by porcine large intestine was studied. Both 0.5 and 2.0g of coriander were found to deodorize the stench of 2....
Viscoelastic Properties of Porcine Serum-Myosin Gel and the Sausage Fortified by Porcine Serum
charcoal treatment porcine serum egg white gel
2009/6/18
Heat-induced gels of charcoal-treated, freeze-dried porcine serum fortified by chicken myosin solution (2.5%, w/w), as well as pork sausage fortified by the serum, were analyzed in terms of their rheo...
Characterization of Off-Flavors in Porcine Liver Collected by SDE
porcine liver gas chromatography-olfactometry off-flavor
2009/6/17
The odor-active volatile compounds of porcine liver were collected by a simultaneous steam distillation–solvent extraction method (SDE). The extracted compounds were analyzed by gas chromatography (GC...
Changes in the Properties of Porcine Myosin during Postmortem Aging
myosin (porcine) physicochemical changes conformational changes postmortem aging
2009/6/17
Physicochemical and conformational changes, water-holding capacity (WHC) and the structure of heat-induced gel of porcine myosin were investigated to elucidate the relationship between denaturation of...
Formation of Zinc Protoporphyrin IX from Myoglobin in Porcine Heart Extract
Zn-protoporphyrin IX myoglobin porcine heart
2009/5/31
The formation of zinc protoporphyrin IX (ZPP) in porcine heart extract was investigated by visible absorption and fluorescent spectral analysis. Characteristic absorption peaks of ZPP were observed at...
Compounds at the surface of oil droplets in a porcine bone extract soup were investigated. Adsorbed proteins and phospholipids from the cream phase were analyzed. Amino acid analysis revealed that the...
Formation of Zinc Protoporphyrin IX and Protoporphyrin IX from Oxymyoglobin in Porcine Heart Mitochondria
Zn-protoporphyrin IX protoporphyrin IX mitochondria
2009/5/20
The formation of zinc protoporphyrin IX (ZnPP) and protoporphyrin IX (PP) in porcine heart mitochondria was investigated by fluorescent spectral analysis. The time-course study at 37°C and pH 5.5 with...
Optimized Nitrogen Recovery and Non-Bitter Hydrolysates from Porcine Hemoglobin
porcine hemoglobin enzymatic hydrolysis response surface methodology nitrogen recovery
2009/5/8
The combined effects of pH, temperature, buffer/substrate ratio, time and enzyme concentration on nitrogen recovery (NR) from porcine hemoglobin, a by-product of industrial abattoirs, with Pancreatin ...
Properties of Porcine and Yogurt Lactobacilli in Relation to Lactose Intolerance
lactose intolerance yogurt ß beta -galactosidase lactobacilli
2008/3/28
Lactobacilli that had been isolated from the stomach of piglets were tested for properties relevant to the production of fermented milk products for consumption by lactose-intolerant humans. The strai...
Gelation of Porcine Globin by Pepsin Treatment
pepsin treatment surface hydrophobicity hydrolysis
2010/11/23
The effects of pepsin treatment on the gelation of porcine globin were studied by measurements of surface hydrophobicity, extent of hydrolysis, gel strength and polyacrylamide gel electrophoresis. Gel...