芝麻素 發問時間: 科學化學 · 1 0 年前

急急急~徵求英文高手(研究摘要翻譯)中翻英~謝謝

經活化(activation)之L. helveticus分別以褐藻酸鈉(sodium alginate)、聚丙烯醯胺(polyacrylamide)、幾丁聚醣(chitosan)與鹿角菜膠(carrageenan)固定(immobilized)後,取20 g與0.065 g BSA及0.1ml亞麻油酸(linoleic acid)(LA)於37 ℃下反應120小時,以生產CLA;再以不同比例褐藻酸鈉與鹿角菜膠固定化發酵乳菌酛(fermentation milk bacteria)(YC380)與不同比例褐藻酸鈉與鹿角菜膠固定化發酵乳菌酛(lactic acid bacteria)添加2 %L. helveticus(BCRC 14030)各置入43 ℃培養(culture)至pH值4.3後生成發酵乳,其後以HPLC定量(Quantities)CLA,並取經10 %鹿角菜膠、10 %褐藻酸鈉固定化、5 %未固定化發酵乳菌酛生產之發酵乳與市售發酵乳做Hunter L,a,b值測定,就外觀(appearance)、氣味(smell)、口味(taste)、濃稠度(thickness)與總接受度(total acceptability ratings),進行官能品評(sensory evaluation)試驗。

茲附上關鍵詞英文名稱,感激不盡

1 個解答

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  • 1 0 年前
    最佳解答

    Activation L.helveticus of after respectively after sodium alginate, polyacrylamide, chitosan and carrageenan immobilized, takes 20 g with 0.065 g BSA and 0.1% of linoleic acid to 37℃ responded 120 hr, produce CLA; Again increases 2% L helveticus alginate of and carrageenan fermentation lactic acid bacteria by different proportion alginate and carrageenan immobilized of fermentation milk bacteria and different proportion respectively to set at into 43℃ culture to produce the fermentation breast after the pH 4.3, the hereafter by the HPLC quantities CLA, and learns from experienced people 10% carrageenan, 10% alginate immobilized and 5% nonimmibilized fermentation lactic acid bacteria production fermentation of milk and the market fermentation breast makes Hunter L, a, the b value determination, the outward appearance appearance, the smell, the taste, the thick thickness (thickness) with always accepts total acceptability ratings, carries on the sensory evaluation to experiment.

    參考資料: 自己
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