麩質蛋白

Chinese

		gluten	egg white; albumen; protein
trad. (麩質蛋白)		麩質	蛋白
simp. (麸质蛋白)		麸质	蛋白

Pronunciation

• Mandarin

  (Pinyin): fūzhì dànbái, fūzhí dànbái

  (Zhuyin): ㄈㄨ ㄓˋ ㄉㄢˋ ㄅㄞˊ, ㄈㄨ ㄓˊ ㄉㄢˋ ㄅㄞˊ

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• Mandarin
  • (Standard Chinese, Mainland)⁺
    • Hanyu Pinyin: fūzhì dànbái
    • Zhuyin: ㄈㄨ ㄓˋ ㄉㄢˋ ㄅㄞˊ
    • Tongyong Pinyin: fujhìh dànbái
    • Wade–Giles: fu¹-chih⁴ tan⁴-pai²
    • Yale: fū-jr̀ dàn-bái
    • Gwoyeu Romatzyh: fujyh dannbair
    • Palladius: фучжи даньбай (fučži danʹbaj)
    • Sinological IPA ^(key): /fu⁵⁵ ʈ͡ʂʐ̩⁵¹⁻⁵³ tän⁵¹ paɪ̯³⁵/
      
  • (Standard Chinese, Taiwan)⁺
    • Hanyu Pinyin: fūzhí dànbái
    • Zhuyin: ㄈㄨ ㄓˊ ㄉㄢˋ ㄅㄞˊ
    • Tongyong Pinyin: fujhíh dànbái
    • Wade–Giles: fu¹-chih² tan⁴-pai²
    • Yale: fū-jŕ dàn-bái
    • Gwoyeu Romatzyh: fujyr dannbair
    • Palladius: фучжи даньбай (fučži danʹbaj)
    • Sinological IPA ^(key): /fu⁵⁵ ʈ͡ʂʐ̩³⁵ tän⁵¹ paɪ̯³⁵/

Noun

麩質蛋白

1. (cooking, biochemistry) gluten

Synonyms

• 榖蛋白 (gǔdànbái)
• 穀膠蛋白／谷胶蛋白 (gǔjiāo dànbái)
• 麥膠／麦胶 (màijiāo)
• 麩質／麸质 (fūzhì)
• 麵筋／面筋 (miànjīn)
• 麵筋蛋白／面筋蛋白 (miànjīn dànbái)