denaturation of proteins
英
美
网络 变性蛋白质
双语例句
- Study on the thermal denaturation and aggregation of whey soy proteins
大豆乳清蛋白的热变性和热聚集的研究 - Proteolysis and denaturation of porcine proteins on heating were investigated.
在加热的条件下，猪肉蛋白质发生热变性和热降解。 - This paper describe the formation, isolation, denaturation and renaturation of recombinant proteins as inclusion bodies in E. coli, and summarize the most efficient ways to refold recombinant proteins.
描述了大肠杆菌异源重组蛋白质的形成、制备、变性和复性，综述了国内外变性、复性的有效方法。 - Indicators related to two types of chemical reactions are available: ( 1) the degradation, denaturation and inactivation of heat labile components: such as whey proteins or enzymes;
有两种化学反应产物可用来评价：（1）降解产物：热不稳定组分的降解、变性、失活，如乳清蛋白或酶； - The denaturation and renaturation of proteins is one of those basic problems.
蛋白质的变性、复性问题是与Hofmeister效应密切相关的生化基础课题。 - The direct contact of protein with electrode surfaces can lead to a significant change of the protein structure and/ or function, result in denaturation and electron transfer barrier of the proteins on the electrode surface.
蛋白质与电极表面的直接接触通常会引起其结构和功能的重大改变，导致其在电极上的电子传递受到抑制，并失去生物活性。 - In recent years, much hard work has been done by scholars from all over the world. These work has mainly involved the denaturation mechanism of proteins in water, in the solution with denaturant and in the solution with other matters.
近年来，国内外学者在此方面做了大量的工作，主要涉及蛋白质在水溶液中的变性机理、在有变性剂存在下水溶液中的变性机理及在含有其它物质水溶液中的变性机理。 - Denaturation and renaturation of alien recombinant proteins in E.coli
大肠杆菌异源重组蛋白质的变性与复性 - The thermodynamic parameters of denaturation of the proteins in water, methanol and ethylene glycol solution were obtained.
给出了该蛋白质在H2O、甲醇和乙二醇水溶液中变性的热力学参数值。 - Three immunosuppressive fractions were obtained by extraction, isoelectric point precipitation, heat denaturation of proteins and ultrafiltration from porcine spleen.
以猪脾为原料，经提取、等电点沉淀、加热变性除杂蛋白及超滤等步骤，得到了具有免疫抑制作用的组分。 - The EPN change was closely associated with the denaturation of proteins, and also with the freshness of razor clam.
盐溶性蛋白质溶解度（EPN）的变化与蛋白质变性密切相关，可能也与缢蛏的鲜度存在较大关系。 - Frozen surimi results show that the addition of trehalose in refrigeration during the grass carp, silver carp, crucian carp Mi freeze denaturation of proteins significantly inhibited.
鱼糜蛋白冷藏试验结果表明海藻糖的加入对在冷藏过程中草、鲤、鲢、鲫鱼糜蛋白质的冷冻变性有明显的抑制作用。 - Thermal preservation results in denaturation of soybean proteins and precipitation of beverage containing soybean proteins, thus affects the quality of products. Disruption of nature proteins structure can affect their physicochemical and functional properties. Low thermal does completely remove the rancid off-flavor and antinutritional factors.
传统的加热杀菌易使大豆蛋白变性，大豆蛋白饮料易于沉淀，从而影响产品的质量；蛋白质天然结构的破坏会使理化及其功能性质发生变化，温度太低对抗营养因子和豆腥味祛除不彻底。 - In addition, the freeze-drying treatment resulted in partial denaturation of water-soluble proteins, and decreased water solubility.
另外，冷冻干燥处理导致水溶性蛋白部分变性，蛋白质的溶解性也随之下降。 - The experiment that gel properties of surimi show the gel properties of grass carp, silver carp, crucian carp minced surimi and freeze denaturation of proteins are closely related.
鱼糜凝胶特性试验结果表明草、鲤、鲢、鲫鱼糜的凝胶特性与鱼糜蛋白质的冷冻变性关系密切。