holothurian

Extraction technology of pepsin soluble collagen from body wall of sea cucumber Stichopus japonicus;

海参体壁酶促溶性胶原的提取工艺

Experimental studies on the optimum convection drying temperature of sea cucumber;

海参最佳对流干燥温度的研究

Optimization of technology for preparation of polypeptide and polysaccharide from sea cucumber;

酶解法综合制备海参多肽、多糖工艺研究

Determination of Trace Elements in Holothurian by Microwave Digestion-ICP-MS;

微波消解ICP-MS对海参中多种微量元素的分析

Technological conditions for the preparation of holothurian peptides by trypsinase;

胰蛋白酶酶解法制备海参肽的工艺条件

This article studied on the extraction and enzymology character of the crude protease from the body of Holothurian.

研究了海参体壁粗蛋白酶的提取方法和酶学性质,最佳提取条件为紫外线下照射30min,硫酸铵饱和度梯度为40%￣60%。

Characterization and Structure Analysis of a Gene Encoding i-Type Lysozyme from Sea Cucumber Stichopus japonicus;

海参i型溶菌酶基因及其编码产物的结构特点

The trial studies the enzymatic tenderizing technology for Stichopus japonicus before freeze-drying.

以胶原蛋白的溶解度(DD%)为主要指标,采用均匀实验设计法对冻干前海参的酶解嫩化处理的工艺进行了研究。

Extraction and Purification of Acidic Mucopolysaccharide from Holothuria scabra Jaeger;

糙海参酸性粘多糖的提取纯化工艺探讨

Studies on Isolation and Partial Characterization of Acidic Mucopolysaccharide from Holothuria scabra Jaeger;

糙海参酸性粘多糖的分离及特性研究

Study on bioactive triterpene glycosides of sea cucumber Holothuria scabra Jaeger;

糙海参中三萜皂苷活性成分的研究

Contents changes of immersions of polysaccharides, hydrosoluble proteins and free amino acids of salted sea cucumbers in boiling, cold and hot water immersion were studied.

本实验通过研究了盐渍海参在煮制、冷水和热水发制过程中多糖、水溶性蛋白和游离氨基酸溶出量的变化,确定了热水发制营养物质损失严重,是冷水发制的5倍。