| 查看: 445 | 回复: 1 | |||
| 本帖产生 1 个 翻译EPI ，点击这里进行查看 | |||
[交流]
帮忙校对一小段
|
|||
|
这可能是由于虾中的蛋白质一部分为活性蛋白，这些活性蛋白是热敏性的成分，在较高的温度下易分解变性，使其丧失活性，在三种干燥方法中由于烤箱（Oven）干燥温度较高，造成了这部分活性蛋白的分解变性，使其总体的蛋白质降低，而采用真空冷冻（FD）力学，由于干燥温度较低，不会造成活性蛋白的分解变性，所以这种干燥方法干燥的虾白质含量高于烤箱干燥的虾。 The high temperature used in oven drying might be the factor enabling oven-treated shrimps to loss more protein compared with FD -dried samples. There are some active protein in shrimps. Which is easy to denaturation under high temperature, The decreasing of protein values in oven-dried samples may be due to heating during the drying process that induces the active protein denaturation in the shrimps , as a result, the entirety protein values of dried product dried by oven is lower than that of shrimps dried by FD. [ Last edited by baiyaxiang on 2011-1-17 at 21:33 ] |
回复此楼» 猜你喜欢
售SCI一区文章，我:8O5.5.1.O5.4,科目全,可伽急
已经有3人回复
-
售SCI一区文章，我:8.O.551.O.5.4,科目全,可伽急
已经有3人回复
-
售SCI一区T0P文章，我:8O.55.1.O.5.4,科目齐全,可+急
已经有3人回复
-
售SCI文章，我:8O5.5.1.O.54,科目齐全,可+急
已经有3人回复
-
售SCI一区文章，我:8.O.551.O.5.4,科目全,可伽急
已经有3人回复
-
售SCI文章，我:8O5.5.1.O.54,科目齐全,可+急
已经有3人回复
-
售SCI-T0P文章，我:8O.5.5.1.O.54,科目齐全,可+急
已经有6人回复
-
售一区SCI文章T0P，我:8O.551.O54,科目全,可十急
已经有9人回复
-
售SCI-T0P文章，我:8O.5.5.1.O.54,科目齐全,可+急
已经有3人回复
-
考博求助
已经有3人回复
baiyaxiang(金币+20, 翻译EPI+1): 2011-01-20 08:52:12
|
这样吧，LZ参考下，不专业了 This may be due to the existence of thermally sensitive active protein, which is part of shrimp protein and is prone to decomposition and denaturation under high temperature, thus losing activity. Among the three drying processes, oven-drying uses a comparatively higher temperature, which causes the protein to decompose and denature, resulting in a decrease in overall protein amount; for FD process, on the other hand, because a comparatively lower temperature is used, decomposition and denaturation dose not occur, so FD dried shrimps contain a higher amount of protein than oven-dried shrimps. |
2楼2011-01-17 22:44:45
