干酪素

制取干酪素，浸解温度为60℃，浸解时间为5h，pH值控制在12～13。

Casein preparation , leaching temperature and time are 60 ℃ and 5 h respectively , and the pH value is controlled to 12 ~ 13 .

用牛血清白蛋白、干酪素和人免疫球蛋白G代替凝血酶做了干扰试验，结果表明该核酸适配体传感器对凝血酶具有良好的特异性、稳定性及再现性能。

The control experiment was also carried out by using BSA , casein and IgG in the absence of thrombin . The results showed that the aptasensor had good specificity , stability and reproducibility to the thrombin .

结果：HBO处理可以减轻大鼠同种被动皮肤过敏反应和小鼠的异种被动皮肤过敏反应，还可以抑制干酪素引起的小鼠肥大细胞脱颗粒反应。

Results : HBO treatment could alleviate both the rat homo passive skin allergic reaction and the mice hetero passive skin allergic reaction ;

筛选出一种适合微红梢斑螟幼虫的人工饲料，主要成分为：松枝粉、干酪素、麦胚、大豆粉、蔗糖、葡萄糖、氯化胆碱和Vc等。

An artificial diet specifically suitable for larvae of D. rubella was developed , which was made of pine branch powder , casein , wheat germ , soybean flour , cane sugar , glucose , choline chloride , vitamin C , and so on . 3 .

介绍了以干酪素为主要原料经聚丙烯酰胺（PAM）、聚乙烯醇缩甲醛（PVF）等改性的酪蛋白标签胶的制备工艺，分析了产品的各项性能，并讨论了各种因素对胶粘剂性能的影响。

The paper introduced a preparation technology of PAM / PVF modified casein sticking label adhesive . Each properties of the adhesive were analyzed and the effect of the various factors on the adhesive was studied .

研究表明，在反应温度为60℃，搅拌时间为50min，pH值为9～10时可以制备浓度较高、品质较好的干酪素悬浮液。

The result of research indicate that casein 's suspension with biggish concentration and better quality can be preparation when reaction temperature is 60 ℃, churn up time is 50 minutes and pH is 9 ~ 10 .

目的对比鱼粉和干酪素为蛋白质来源的饮食对自然发生高脂血症（SHC）大鼠慢性肾衰发展的不同影响。

Objective To investigate the effects of different dietary proteins of fish meat and casein upon the progression of chronic renal failure ( CRF ) in spontaneously hypercholesterolemic ( SHC ) rats .

牦牛曲拉精制干酪素工艺研究

Processing technology for purifying casein made from Yak " Qula "

超微粉末的研究干酪素悬浮液的制备

An Investigation on Ultrafine Powders Preparation study on casein 's suspension

粗干酪素精加工过程中防止褐变的研究

Study on Avoidance of Browning During Fine Finishing of Crude Casein

乳清是生产干酪和干酪素的副产物，其营养物以干基物质计占原料奶的55%。

Whey was the by-production of product cheese and casein at industry .

发酵法生产干酪素工艺参数优化的研究

Optimization of Technological Parameters in the Casein Production by Fermentation

用牦牛奶系干酪素制备高速机械贴标粘合剂

Preparation of adhesive for high speed machinery labeling with yak milk casein

用不同碱性物质生产可溶性干酪素的用量研究

Studies on the amount of different alkalis required in manufacture soluble casein

聚氨酯/粘土复合乳液的合成及对干酪素溶液的增稠作用

Synthesis of Polyurethane / Claytone Composite Emulsion and its on Casein Solution

水基干酪素标签胶贮存稳定性的研究

Study on the Storage Stability of Water-borne Casein Labeling Adhesive

能水解明胶、干酪素和吐温-80，但不能水解淀粉。

It can hydrolyze gelatin , casein and tween-80 , but not starch .

以干酪素酶解产物为介质对膜分离进行了研究。

The membrane separation for casein zymohydrolysis was studied .

乳清是工业生产干酪及干酪素的副产品。

Whey are by product of the industrial production of cheese and casein .

水解干酪素、胨化石蕊牛奶最后变碱。

This strain hydrolyzes casein , and peptonizes litmus milk and turns it into alkaline .

3号产品（底物：干酪素，由胰蛋白酶水解获得）对离体肝细胞的增殖作用。

The 3rd product ( Substrate : casein which was hydrolyzed by pancreatic proteinase ) .

胃蛋白酶作用的适宜底物浓度为1.0%牛血红蛋白，蛋白酶的为2.0%干酪素，淀粉酶的为1.0%可溶性淀粉。

For protease is 2.0 % casin , for amylase is 1.0 % dissolvable starch .

干酪素悬浮液的制备

Preparation study on casein 's suspension

2号产品（底物：干酪素，由中性蛋白酶和木瓜蛋白酶水解获得）；

The 2nd product ( Substrate : casein which was hydrolyzed by neutral proteinase and papain );

以壳聚糖、酵母和干酪素原料经两步合成壳聚糖微胶囊。

The chitin microcapsule was synthesised by using chitin , barm and cheese in two steps .

方法：采用干酪素空白干扰试验，确定方法存在的问题。

In the study , blank interference test of casein was used to verify the ac-curacy of measuring .

水溶性天然高分子材料有纤维素、淀粉、木质素、褐煤、单宁、瓜尔胶、干酪素等。

Water-soluble natural polymers include cellulose , lignin , starch , lignite , tannin , guar and casein etc.

介绍一种用牦牛奶系干酪素制备啤酒瓶高速机械贴标粘合剂的方法。

The preparation of adhesive to be used for high speed machinery labeling with yak milk casein was introduced .

目的：建立稳定的干酪素法测定榛叶鞣质的方法。

Objective : To establish a stable method for determining the content of tannins in Heterophlla leaf by casein method .

通过体外消化法研究干酪素生产时凝乳酶和热处理对干酪素消化率的影响。

The effects of rennet and heat to the digestibility of casein were researched by in vitro method during the processing .