frozen denaturation

Research status on the fish protein frozen denaturation;

鱼肉蛋白质冷冻变性研究进展

The mechanisms and the progresses of fish protein frozen denaturation and cryoprotective effects of fish protein by sugars,salts,dairy ingredients and protein or chitin hydrolysates are reviewed.

简述了鱼肉蛋白冷冻变性机理的研究现状,综述了糖类、盐类、乳蛋白、不同水解物等添加物的抗冷冻变性机理,介绍了鱼肉蛋白冷冻变性的评价指标及其测定方法,展望了抗鱼肉蛋白冷冻变性的新途径及应用前景。

The deterioration of muscle is mainly attributed to the frozen denaturation of myofibirillar protein.

测定结果表明,蔗糖、山梨醇混合物和海藻糖都抑制了冻藏过程中肌原纤维蛋白盐溶性、Ca2+-ATPase活性、巯基含量的降低和表面疏水性的升高,延缓了鳙肌原纤维蛋白的冷冻变性。

The thermostability and freeze denaturation of ATPase activity, total-SH and actomyosin(AM) from Charybdis japonica were studied.

冷冻变性后，肌动球蛋白ATPase活性和总巯基数随冷藏时间而明显下降，冷藏温度越低，ATPase活性下降越慢。

This review discussed the mechanism of protein denaturation during frozen storage or ice storage,summarized common methods that were applied in study of fish protein freezing denaturation and then introduced several fish protein cryoprotectants and their effect and mechanism.

低温贮藏是保存鱼蛋白的重要方法,然而鱼蛋白在低温下仍会发生冷冻变性并导致其功能特性的下降。

The results show cryoprotection technology and rinsing craft are effective to keep frozen aquatic products fresh degree,flavor and prevent freezing denaturation of protein .

说明了抗冻技术和漂洗工艺是保持冷冻水产品新鲜度、风味和防止其蛋白质冷冻变性的有效方法。

The effect of number of washing operation, pH and kind of washing solution,and washing technique on freezing denaturation of protein in silver carp surimi was studied in this paper.

本文研究了漂洗次数，漂洗液pH值，不同漂洗溶液和漂洗工艺等漂洗条件对鲢蛋白质冷冻变性的影响。

The results show that the storage temperature effects the protein freezing denaturation evidently, and the lower the frozen temperature, the less extent of freeze denaturation; surimi is impacted the most serious and minced shellfish is the second.

结果表明,冻藏温度对贝肌肉、碎贝肉和贝糜变性有显著影响,且温度越低,变性越小;无完整细胞形态的贝糜的变性幅度最大,碎贝肉次之;添加抗冻剂能有效防止贝肉蛋白质冷冻变性,尤其能使贝糜肌原纤维蛋白质的稳定性大大提高。

THERMOSTABILITY AND FREEZE DENATURATION OF CHARYBDIS JAPONICA

日本鲟肌动球蛋白热变性和冷冻变性

A Review of Study on Freezing Denaturation of Fish Protein and Its Cryoprotectants

鱼蛋白冷冻变性及其抗冻剂的研究综述

EXPERIMENTIAL STUDY OF IMPROVING AND EFFECT OF FREEZING ON PROTEIN DENATURATION OF THE MERETRIX LINNAEUS IN DIFFERENT FREEZER

不同冻结装置对文蛤蛋白质冷冻变性的影响及其改善的试验研究

Inhibition of frozen denaturation of cultured Pseudosciaena Crocea protein by several antifreezes

几种抗冻剂对养殖大黄鱼蛋白质冷冻变性抑制作用的研究

Research on Frozen Denaturation of Cultured Pseudosciaena Crocea Protein and the Method of Inhabition

养殖大黄鱼蛋白质冷冻变性及抑制的研究

INFLUENCE OF COLD ACCLIMATIZATION ON HEMORHEOLOGICAL BEHAVIOR IN RATS WITH FROSTBITE

冷习服对冻伤大鼠血液流变性质的影响

Simulation Study on Heat Transfer Properties of Air-conditioning Chilled Water Systems with Variable Water Volume;

变水量空调冷冻水系统换热特性的仿真研究

Fabricating Technology of Inertial Confinement Fusion DT Cryogenic Targets

惯性约束聚变低温冷冻氘氚靶制备技术

The jelly will stiffen as it cools.

果冻冷却后会变硬。

NUMERICAL SIMULATION ON FREEZING PHASE CHANGE HEAT TRANSFER IN CRYOSURGERY WITH TWO CRYOPROBES

双冷针冷冻手术中冻结相变传热的数值模拟

Study on effect of xylo-oligosaccharide on thermomechanical properties of dough and ferment rheology properties of frozen dough

低聚木糖对面团热机械特性及冷冻面团发酵流变特性的影响研究

Study on the Flour Properties of High Quality Frozen Dumpling and the Best Freezing Process;

优质冷冻水饺的面粉特性及最佳冷冻工艺研究

Effects of Whey on Rheological Properties and Fermentation Capacity of Frozen Dough

乳清粉对冷冻面团的流变学特性及发酵能力的影响

Effect of Vital Wheat Gluten on the Rheological Properties and the Fermentation Capacity of Frozen Dough

谷朊粉对冷冻面团的流变学性质及发酵能力的影响

Research on Effect of Amylose on Frozen Dough Rheological Properties and Fermentation Capacity

直链淀粉对冷冻面团流变学性质及发酵能力的影响研究

The Simulation of Cooling and Freezing Characteristics by Using Spraying Liquid Nitrogen in the Cold Storage Vehicle;

液氮冷藏车喷淋冷冻冷藏性能模拟分析

When talking about frozen food or icy weather becoming warmer, we say it thaws.

冷冻的（frozen）食物或冰冷的（icy）天气变暖时, 称为解冻（thaw）。

The cold was severe enough to freeze the milk.

寒冷的天气严峻到可以把牛奶变冰冻。