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- The extractions of glutenin and gliadin from vital wheat gluten were investigated. 以谷朊粉为原料;提取了麦谷蛋白和麦醇溶蛋白.
- Adding vital wheat gluten 5%,SSL and CSL 0.5%,buckwheat steamed bread will be made with high quality. 为了生产出高品质的荞麦馒头;可添加5%25的谷朊粉;0.;5%25SSL和CSL。
- In order to obtain the wheat peptides ,vital wheat gluten was hydrolyzed by pepsin in this experiment. 以小麦蛋白为原料,采用胃蛋白酶制备小麦肽,并对其水解工艺进行优化。
- The composition and structure of vital wheat gluten,which contains the glutenin and gliadin subunits,were reviewed in great detail in the paper. 详细介绍了小麦面筋蛋白中麦谷蛋白和醇溶蛋白的亚基组成和结构,以及各亚基与面团品质的关系。
- Studies on Improvement in Gelling Characteristics of Vital Wheat Gluten by Transglutaminase 微生物转谷氨酰胺酶改善谷朊粉凝胶特性研究
- A Study on Improving Functionalities of Vital Wheat Gluten by Compound Modification 复合改性改善小麦面筋蛋白功能性质的研究
- Study on Improvement in Gelling Characteristics of Vital Wheat Gluten by Response Surface Methodology 响应面分析法在改善谷朊粉凝胶特性中的优化研究
- Improvement in emulsifying properties for vital wheat gluten by lactose modification 乳糖改性提高谷朊粉乳化性研究
- vital wheat gluten 活性小麦面筋
- Chang Ho Lee Im: Malto Dextrins, Food Starch, Functional Foods, Tomato Paste, Grape Seed Oil, Pectin, Green/Oolong Tea, Food Raw Materials, Fruit Juice Concentrate, Vital Wheat Gluten, Others, 进口:食用淀粉，功能保健食品，番茄酱，葡萄籽油，果胶，绿茶、乌龙茶，食物原料，水果浓缩液，麦麸，其他
- Any of several simple proteins derived from rye or wheat gluten. 麸朊从黑麦或小麦面筋中提取的一种粗蛋白
- Wheat gluten was a kind of mixture of nature proteins separated from the deep process of wheat, which was named as vital mucedin and composed of glutenin and gliadin. 小麦谷朊粉又名活性面筋粉,富含麦谷蛋白、醇溶蛋白,是小麦深加工过程中分离出来的一种优质天然蛋白制品。
- You may add Wheat Gluten into All-purpose Flour to substitute Bread Flour. 中筋面粉若添加小麦蛋白，可以用来代替高筋面粉。
- So one theory is that it may have been added to the wheat gluten on purpose. 所以有可能这些是故意添加进麦麸中的。
- The agency says it is also testing all shipments of wheat gluten from China. 他们说也正在对所有来自中国进口的麦麸质进行测试。
- This paper has introduced extraction and peculiarity of wheat gluten. 介绍了小麦面筋的制[取热系统]以及相关特性。
- The effects of adding two proteins (glutenin and gliadin) purified from wheat gluten on the rheological properties of wheat doughs were investigated. 摘要利用谷朊粉提取分离的2种蛋白（麦谷蛋白和麦醇溶蛋白），作为2种面粉品质改良剂，研究了它们对不同种小麦粉面团流变学特性的影响。
- This paper generalizes the properties of wheat gluten and summarizes application of wheat gluten in food industry. 概括了小麦面筋蛋白的特性,并总结了小麦面筋蛋白在食品工业中的应用。
- It is indicated that dispersant A accelerates wheat gluten to disperse in water and form homogeneous emulsion. 结果表明:采用分散剂A可以使小麦面筋蛋白分散于水中并形成均匀的乳液。
- For suspect imported products - and wheat gluten is now one of them - the FDA issues alerts to its inspectors. FDA对怀疑（污染）的进口食品向其检查人员发出警报，现在麦麸就是其中之一。
