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- 酵母蛋白酶Ayeast proteinase A
- 啤酒泡沫陽(yáng)性蛋白的電泳分離及其與酵母蛋白酶A的關(guān)系Separation of Active-proteins in Beer Foam by Electrophoresis and Relationship Between Yeast Proteinase A and Foam Proteins
- 其中以蛋白質(zhì)為底物時(shí)的酶活性測定方法方便快捷,但是當酵母蛋白酶A酶活性較低時(shí),產(chǎn)物采用紫外吸收法以及Lowry法的檢測靈敏度都比較低。Three detecting methods in yeast proteinase A (PrA) assay including UV absorbance, Lowry method and modified Bradford method were compared when using casein or hemoglobin as substrates.
- 摘要簡(jiǎn)要介紹了純生啤酒泡沫穩定性的主要影響因素?泡沫陽(yáng)性蛋白和酵母蛋白酶A對啤酒泡沫的影響及影響機理，并簡(jiǎn)要介紹了改善純生啤酒泡沫的主要策略。The main factors including foam-positive proteins and yeast proteinase A that influence foam stability of unpasteurized beer and the mechanism of these proteins affecting the foam are introduced, then the strategy for foam improvement are indicated in this paper.
- 蛋白酶Aprotease A
- 酵母蛋白酶endotrypsin
- 酵母蛋白酶BYeast proteinase B
- 面包酵母蛋白酶Baker's yeast proteinase
- 妊娠相關(guān)血漿蛋白酶APregnancy associated plasma protein- A
- 啤酒酵母蛋白酶Brewer's yeast proteinase
- 保護蛋白／組織蛋白酶AProtective protein/cathepsin A (PPCA)
- 酵母鐵yeast iron
- 酵母錳yeast manganese
- 酵母大小yeast celluar size
- A股市場(chǎng)A share market
- 酵母組成yeast complex
- A亞群Subgroup A
- 排放酵母yeast discharge
- 齊次A子模homogeneous A-submodule
- 酵母味素yeast extraction
