Inulin hydrolysis appeared to be the limiting factor of the fermentation rate.
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2. 近几年，中国的菊粉市场逐渐兴起。
The inulin market is booming in China recently.
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3. 菊粉酶活性平行地随菌体生长而增加。
The inulinase activity increased paralleled by the mycelium growth.
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4. 菊粉氢呼气试验精确反映口盲传输时间。
The inulin hydrogen breath test accurately reflects orocaecal transit time.
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5. 展望了菊粉的应用前景。
It predicts the prospect of inulin.
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6. 展望了菊粉的发展前景。
The development of chicory inulin must have a extensive prospect.
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7. 菊芋粉主要成分为蛋白质、糖和菊粉及微量元素。
Jerusalem artichoke powder mainly composed of protein, sugar and inulin and trace elements.
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8. 结论打箭菊粉末粉碎度对木犀草素提取有较大影响。
ConclusionThe comminution degree of Flos Pyrethri Tatsienensis has significant effect in extracting the Luteolin from Flos Pyrethri Tatsienensis.
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9. 本发明开发了一种菊粉酶复合保护剂，属于酶制剂技术领域。
The invention discloses an inulase composite protective agent which belongs to the technical field of enzyme preparations.
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10. 目前，已有许多关于各种霉菌、酵母和细菌生产菊粉酶的报道。
At present, there are many reports regarding inulinase production from various fungus, yeast and bacteria strains.
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11. 菊苣中含有一种叫菊粉的化合物，这种化合物有助于预防和治疗充血性心力衰竭。
Chicory contains a compound called inulin that has been found to be useful in preventing and treating congestive heart failure.
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12. 采用菊粉酶活力测定的方法研究了酵母菌c 10所产菊粉酶的酶学性质。
The enzymatic properties of inulinase produced by yeast C10 were investigated with assays of inulinase activity.
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13. 研究发现，不同粉碎度的杭白菊粉末对黄酮类有效成分的浸出有一定影响。
It has found that different chrysanthemum grind degrees have effected the flavonoids 'extraction.
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14. 菌株s120菊粉酶的合成属于延续合成型，在工业生产中具有应用前景。
Inulinase was produced in partial parallel with the strain growth, which made Kluyveromyces S120 promising for a potential application in industrial scale.
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15. 本发明工艺简单、操作程序简便、羧甲基菊粉取代度高、所得产品外观优良。
The process is simple, the operation process is simple and convenient, the carboxymethyl inulin has high substitution degree, and the obtained product has good appearance.
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16. 以菊粉为碳源，研究了产菊粉酶酵母hkd - 06的最佳细胞培养条件。
The optical cell cultivation conditions of yeast HKD-06 which produced inulinase with inulin as carbon sources were studied.
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17. 本方明属于化工技术领域，具体涉及一种羧甲基改性菊粉的制备方法及其应用。
The invention belongs to the technical field of chemical industry, and particularly relates to a method for preparing carboxymethyl modified inulin and an application thereof.
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18. 菊粉有助于保持肠道菌群的平衡(生活在您肠子的良好的细菌，可以阻止坏细菌的蔓延)。
Inulin helps keep intestinal flora in balance (the good bacteria that live in your intestines to stop the bad bacteria from spreading).
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19. 综述了微生物菊粉酶基因结构、酶学性质、发酵生产与应用等方面研究的最新进展。
It was reviewed that new progresses of gene structure, enzymology, fermentation and application studies on microorganism inulinase.
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20. 纯化的重组菊粉酶的其他生物化学性质与海洋季也蒙毕赤酵母中的野生型菊粉酶相一致。
Other biochemical characteristics of the purified recombinant inulinase were the same as those of the native inulinase produced by the marine derived P. guilliermondii strain 1.
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21. 本文介绍了菊粉的特点及在四类食品中的应用，并且给出了菊粉在这些食品中的应用比例。
This text has introduced the characteristic of the inulin and application in four kinds of food, and provide the proportion of application of inulins in the food.
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22. 目的：研究牦牛超微骨粉配以菊粉和酪蛋白磷酸肽后对大鼠骨密度及血清生化指标的影响。
Objective: To investigate effects of the mixture of ultrafine yak bone powder, casein phosphopeptide (CPP) and inulin on rat bone density and serum biochemical indexes.
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23. 论述了具有膳食纤维和低聚果糖特性的菊粉的主要生理功能，以及菊粉在食品工业中的应用。
Inulin has diet fiber and oligosaccharide characteristic. Its main physiological properties and application in food processing is also discussed.
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24. 综述了菊粉的性质、来源、提取和安全性；介绍了菊粉在食品工业中的应用；展望了菊粉的应用前景。
The paper reviews the properties, sources, extraction and safety of inulin, and introduces the application of inulin in food industry. It predicts the prospect of inulin.
In order to improve the deficient nutrition, poor smoothness and fatness and serious fishy smell of tradition fish noodle, a new nutritional and healthy inulin-fish noodle was exploited.
When tested by 42 consumers, the inulin-oligofructose-containing bar had an acceptability score of 6.6 compared to 7.4 for the traditional bar, flavoured with the fatty fixative agent.
When tested by 42 consumers, the inulin-oligofructose-containing bar had an acceptability score of 6.6 compared to 7.4 for the traditional bar, flavoured with the fatty fixative agent.
