Zobrazeno 1 - 10
of 303
pro vyhledávání: '"张 跃"'
Publikováno v:
Zhongguo cuzhong zazhi, Vol 18, Iss 11, Pp 1289-1297 (2023)
目的 探究人脐血间充质干细胞(human umbilical cord blood mesenchymal stem cells,hUCBMSCs)调控磷脂酰肌醇3激酶/蛋白激酶B(phosphoinositide3-kinase/protein kinase B,PI3K/Akt)通路对脑缺血再灌注损伤大鼠周
Externí odkaz:
https://doaj.org/article/409a4e58f239498fb3ef4371755b2098
Publikováno v:
Zhongguo youzhi, Vol 48, Iss 9, Pp 83-88 (2023)
旨在研究原料压榨制油的预处理方式对核桃多肽性质的影响。对核桃仁分别进行未预处理、去衣、焙烤预处理后,进行压榨提油,以提油后的饼为原料,经正己烷脱脂,碱性蛋白酶酶解制备
Externí odkaz:
https://doaj.org/article/e44d1129dc3e4ed79ca7dc441d1aa746
Publikováno v:
Zhongguo youzhi, Vol 47, Iss 10, Pp 11-17 (2022)
为提高核桃蛋白得率,分别探索了以碱性蛋白酶、纤维素酶和α-淀粉酶为辅助酶,碱溶酸沉法制备核桃蛋白的工艺,采用超滤工艺回收酸沉废液中核桃蛋白,比较醋酸纤维素(CA)膜、聚醚
Externí odkaz:
https://doaj.org/article/adc87afc43af4b369a7a932eee5d33e0
Publikováno v:
Zhongguo youzhi, Vol 47, Iss 9, Pp 50-54 (2022)
为获得最佳的制备脱脂核桃蛋白粉的原料,分别以核桃仁和核桃饼为原料,制备脱脂核桃蛋白粉,利用正交实验优化脱脂核桃蛋白粉的制备工艺条件,并测定了脱脂核桃蛋白粉的氨基酸组成
Externí odkaz:
https://doaj.org/article/db9f4964f7904d6181abe02a56d18f0f
Publikováno v:
Zhongguo youzhi, Vol 47, Iss 8, Pp 34-39 (2022)
为制备蛋白纯度高于90%的核桃分离蛋白,采用糖化酶纯化核桃蛋白,探究了酶解温度、酶解pH、酶解时间、加酶量和料液比5个因素对核桃蛋白提取率和纯度的影响,并与低变性核桃蛋白粉(
Externí odkaz:
https://doaj.org/article/d9a63e3344ea4a2d9a7a66c29d36e268
Publikováno v:
Engineering Mechanics / Gongcheng Lixue; Sep2024, Vol. 41 Issue 9, p111-122, 12p
Publikováno v:
Food Science & Technology & Economy; 2024, Vol. 49 Issue 3, p113-116, 4p
Publikováno v:
Electric Power Automation Equipment / Dianli Zidonghua Shebei; Sep2024, Vol. 44 Issue 9, Following p1-23, 14p
Publikováno v:
Application Research of Computers / Jisuanji Yingyong Yanjiu; Aug2024, Vol. 41 Issue 8, p2546-2553, 8p
Publikováno v:
Machine Tool & Hydraulics; Aug2024, Vol. 52 Issue 15, p8-13, 6p