gellan
英
美
网络 结冷胶; 葛兰胶; 胶凝糖; 结凝胶; 结兰胶
双语例句
- Studies on gel properties of gellan gum and its application in food industry
结冷胶凝胶特性及在食品工业中的应用 - Objective This paper researches the fermentation condition of gellan gum production utilizing Sphingomonas paucimobilis.
目的研究利用少动鞘脂单胞菌发酵生产胞外多糖结冷胶的摇瓶发酵条件。 - Studies on the Mutation Breeding and Fermentation for Gellan Production
结冷胶的生产菌种选育及发酵工艺的研究 - Effect of Gellan on the Microstructure of Casein-CMC in Acid Milk Drinks
结冷胶对酸性乳饮料中酪蛋白-CMC微观结构的影响 - Studies on the Gellan Gum Combined with Casein in Acidic Milk Drink
结冷胶在酸性乳饮料中与酪蛋白结合的研究 - The gellan gum can be used in production of ice cream when mixed with other food gums.
时即可形成凝胶，与其它食品胶复合可应用于冰淇淋生产中。 - Study on the rheological behavior of mixed gels of gellan
结冷胶的复配胶体系的流变行为研究 - Objective To optimize the fermentation production process of gellan gum by utilizing Sphingomonas paucimobilis.
目的优化少动鞘脂单胞菌发酵生产结冷胶的工艺。 - Study on affecting factors for gel properties of gellan gum
结冷胶产品凝胶特性的影响因素研究 - Being the novel microbial exocellular polysaccharide, gellan gum has many advantages that many other polysaccharide do not have.
结冷胶是一种新型微生物多糖，具有很多其他食品胶不具有的优点，如凝胶形成能力强，透明度高，耐酸耐热性能好等。 - Study on the application of gellan sol in suspending orange gizzard juice
结冷胶溶胶在橙子砂囊悬浮饮料中的应用研究 - The influence of concentration, time, temperature, citric acid, pH, concentration of Na~+ and Ca~ ( 2+) to the viscosity and gelatin strength of the Gellan gum aqueous solution were studied.
研究了质量分数、时间、温度、柠檬酸、pH值、Na+、Ca2+对结冷胶水溶液的粘度及形成凝胶后的凝胶强度的影响。 - This paper introduces Xanthan gurn, Gellan Gum and Pullulan and the fermentation technics of those three microbial polysaccharides.
本文介绍了黄原胶、结冷胶和短梗霉多糖及这三种微生物多糖的发酵生产工艺。 - Conclusions Fermentation process of gellan gun is optimized.
结论优化了结冷胶的发酵工艺。 - Viscoelasticity test of the gum sol suggested that gellan was the main component for forming elastic network in the sol, as xanthan was the factor for increase the viscosity of continuous phase under shear.
复配胶体系的粘弹性测定结果表明，复配胶溶胶表现为以弹性为主的粘弹性体系，结冷胶是形成凝胶网络结构的主体，黄原胶的添加则有利于增大剪切时连续相的粘度。 - A review of research on gellan gum Advances in biosynthesis of gellan gum On cold fusion
结冷胶的研究进展 - The Property and Application of Novel Microbial Exocellular Polysaccharide Gellan Gum
新型微生物多糖结冷胶的特性及其应用研究 - Study on the application of gellan gum in non-expanded frozen dessert
结冷胶在非膨化冷食品中的应用研究 - Methods Using gellan gum, a cation-sensitive gel forming excipient, huperzine A ( Hup A) nasal in situ gel was prepared by pH gradient precipitation method.
方法用阳离子敏感性成胶辅料结冷胶，采用pH梯度沉淀法制备了石杉碱甲鼻用原位凝胶。 - Gellan gum, a cation-sensitive gel matrix, can form the gel in the nasal cavity, thereby increasing the adhesion and extending the drug residence time.
结冷胶是一种阳离子敏感的凝胶基质，在鼻腔内阳离子的作用下可形成凝胶，从而增加鼻腔粘膜的粘附性，延长药物的滞留时间。 - The effects of temperature and stirring rate on gellan gum fermentation were studied thoroughly.
然后在10L发酵罐水平上，研究了温度、搅拌速度对结冷胶分批发酵过程的影响。 - In the general procedure for recovering gellan, large amounts of isopropanol or ethanol have been used for precipitating the biopolymer, as well as removing pigments and other impurities, thereby increasing production costs.
在传统的结冷胶提取方法中，大量的异丙醇或乙醇被用于沉淀多糖、去除色素和其它杂质，从而增加了结冷胶的生产成本。 - Furthermore, the viscosity of broth dramatically increases throughout the fermentation process and reaches a high value at the end of the process. These characteristics not only affect fermentation efficiency but also make it difficult to separate gellan from the fermentation broth.
此外，在整个发酵过程中，发酵液粘度不断增加，至发酵结束时，粘度变得很高，不仅影响发酵效率，还影响结冷胶的提取和纯化。