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| 本帖产生 1 个 翻译EPI ，点击这里进行查看 | |||
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| 本试验是以籽用南瓜果肉为试材，探索了南瓜蛋白、膳食纤维以及乙醇的制备工艺，并对蛋白质和膳食纤维理化性质和功能活性就行了研究。采用二次回归正交旋转组合设计，对提取和发酵工艺中的各个因素进行优化，确定最佳的提取和发酵的优化条件，提高了产品的得率，为南瓜产品的开发提供数据参考。 |
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2楼2011-03-20 17:53:44
lzy5223(金币+40, 翻译EPI+1): 有些地方不是很完美 不过还是要谢谢你 2011-03-22 13:37:02
| Taking flesh of seed squash as test material, preparation technologies of pumpkin protein, dietary fiber and ethanol were explored and the physicochemical properties and functional activities of protein and dietary fiber were investigated. The factors influencing extraction and fermentation were optimized by means of quadratic regression rotational combinational design, and the optimal condition for extraction and fermentation was obtained, leading to the enhancement of product yield. This work provides data reference for development of pumpkin products. |
3楼2011-03-20 18:27:30
4楼2011-03-24 14:02:33
