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剩余蛋白
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  surplus protein
     Study on the Quality Indexes of Wheat Flour for Bread Baking——Ⅲ. Reliability of Using Surplus Protein Content to Predict Bread Baking Quality
     小麦粉面包烘烤品质指标的研究——Ⅲ.用剩余蛋白含量预测面包烘烤品质的可靠性分析
短句来源
     Prediction of Bread Baking Quality of Wheat by Surplus Protein Content
     用剩余蛋白含量预测小麦的面包烘烤品质
短句来源
     SURPLUS PROTEIN CONTENT OF WHEAT AND QUALITY OF BRE AD BAKING
     小麦剩余蛋白含量与面包烘烤品质
短句来源
     Path analysis revealed that the total protein content was in the first place in the direct effect on noodle quality,surplus protein content the second,and gliadin content the third.
     沉降值与TOM值呈极显著负相关。 通径分析表明,全蛋白含量对TOM值的直接影响最大,剩余蛋白含量次之,醇溶蛋白含量列第三位;
短句来源
     The results show that soluble in acid protein has on obvious connection with the quality indexes of protein and baking quality indexes, but the surplus protein content is related to the quality indexes quite obviously.
     结果表明:酸可溶性麦谷蛋白含量与蛋白质的质量指标以及烘烤品质指标间相关不显著,剩余蛋白含量与各品质指标间的相关均达极显著水平。
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  residual protein
     Solid leather waste was treated through enzymatic hydrolysis into two products: water-soluble collagen hydrolysate of low molecular mass(approx.10,000 Da) and remained insoluble cake containing chromium and residual protein.
     通过酶法水解可将固体废弃物分解成两类产品:低相对分子质量(约10,000 Da)的可溶性胶原; 含铬和剩余蛋白的不溶性铬饼。
短句来源
  “剩余蛋白”译为未确定词的双语例句
     The expression product was analysed by SDS-PAGE and showed that the protein molecular weight was about 20kD, whereas fusion protein molecular weight was 4KD, so the remaining protein molecular weight was 16KD that was as large as we hoped.
     在分子量20KD处有一融合蛋白,而融合蛋白前体分子量为4KD,则剩余蛋白分子量为16kD,此蛋白分子量与期望值一致,且在一定时间内,表达量随着时间的延长,蛋白含量增加。
短句来源
     61.7%~78.9% of total protein can be extracted only by SDS and SDS+2-ME,while 13.2%~22.5% of total protein is still insoluble.
     经不同条件挤压后,61.7%~78.9%的小米蛋白需用SDS和SDS+2-ME才能提取出来,仍有13.2%~22.5%的剩余蛋白
短句来源
     Glutenin content, insoluble protein content were positive correlated closely to dough rheological properties.
     麦谷蛋白含量和剩余蛋白含量与面团流变学特性的正相关显著;
短句来源
     Cross breeding should be used for raising glutenin content and insoluble protein content.
     利用常规育种提高麦谷蛋白含量和剩余蛋白含量是可行的。
短句来源
     Two wheat varieties (one hard and one soft) were used for study of F1lling trends of protein and starch in their endosperm cells during endosperm development.
     研究表明,硬质小麦品种和软质小麦品种之间,蛋白质和淀粉组分含量变化趋势不存在差异:但各组分含量不同,在成熟籽粒中,. 硬质小麦谷蛋白、支链淀粉和总淀粉含量较软质小麦高,醇溶蛋白和剩余蛋白含量较软质小麦低,而清蛋白、球蛋白、总蛋白以及直链淀粉含量不存在差异。
短句来源
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  surplus protein
The protein of those crystals is assumed to be reserve or surplus protein.
      
After 15 mm of incubation at surplus protein A-SRBC was poured off.
      
  residual protein
Cysteic acid, methionine sulphoxide and methionine sulphone were detected in the residual protein.
      
It contains 10-20% of the gluten protein and has an amino acid composition corresponding to that of the residual protein which remains after extraction of flour with water, saline, ethanol and acetic acid.
      
After the reduction of glutenin by incubation with 6 mmol/l mercaptoethanol, the HMW and LMW subunits in fraction I decrease, leaving a residual protein in this fraction which is atypical for glutenin.
      
The residual protein (glutenin) was hydrolysed with trypsin.
      
Osborne fractionation of the proteins showed a shift of albumins/globulins to the residual protein.
      
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The author determined glutenin protein, soluble in acid glutenin proten-in. Surplus protein content and indexes of rheological charateristics, made sedimentation and bread baking test and studied the interrelation between each component part of glutenin protein and the indexes of bread baking quality. The results show that soluble in acid protein has on obvious connection with the quality indexes of protein and baking quality indexes, but the surplus protein content is related to the quality indexes quite obviously....

The author determined glutenin protein, soluble in acid glutenin proten-in. Surplus protein content and indexes of rheological charateristics, made sedimentation and bread baking test and studied the interrelation between each component part of glutenin protein and the indexes of bread baking quality. The results show that soluble in acid protein has on obvious connection with the quality indexes of protein and baking quality indexes, but the surplus protein content is related to the quality indexes quite obviously. prediction of wheats baking quality by surplus protein content is more precise than that by sedimentation and approximately equal to that by evaluation, so surplus protein content can be used as an important index to evaluate wheat's bread baking quality.It is precise and reliable in wheat gra- ding, especially in selection of breading species.

测定了21个小麦品种(系)的麦谷蛋白、酸可溶性麦谷蛋白和剩余蛋白的含量以及流变学特性指标,作了沉淀试验(Sedimcntation test)和面包烘焙试验。研究了麦谷蛋白各组分含量与面包烘烤品质指标的关系。结果表明:酸可溶性麦谷蛋白含量与蛋白质的质量指标以及烘烤品质指标间相关不显著,剩余蛋白含量与各品质指标间的相关均达极显著水平。用剩余蛋白含量预测小麦烘烤品质比沉淀值准确,与评价值相当,因此,剩余蛋白含量可以作为评价小麦面包烘烤品质的重要指标,它准确可靠,用于小麦定等,尤其适于育种材料的筛选。

A preliminary probe has been made into the relationship between components contents of glutenin and baking quality targets of bread by related analysis in this paper. Three targets, marking of bread, volumn of bread and evaluation of bread are taken as reference factors and their relationship with other eleven targets is discussed. It is not only proved that surplus glutenin content may be the important target for evaluation of baking quality of wheat flour bread, but importance of other targets for evaluation...

A preliminary probe has been made into the relationship between components contents of glutenin and baking quality targets of bread by related analysis in this paper. Three targets, marking of bread, volumn of bread and evaluation of bread are taken as reference factors and their relationship with other eleven targets is discussed. It is not only proved that surplus glutenin content may be the important target for evaluation of baking quality of wheat flour bread, but importance of other targets for evaluation of baking quality of wheat flour bread is also cleared.

本文应用灰系统理论中的关联分析方法,初步探讨了麦谷蛋白各组分含量与面包烘烤品质指标间的关系。文中将面包烘烤品质中的面包评分,面包体积,评价值三项指标作为母因素,讨论了与其它11项指标的联系密切程度,不仅验证了剩余蛋白含量可以作为评价小麦面包烘烤品质的重要指标,同时得出了评价面包烘烤品质的其它几个指标的重要程度。

The method of Echinococcus granulosus cyst fluid (EgCF) purified by salting out with half saturation of ammonium sulphate and the value of diagnosing human hydatid disease with the salt-out EgCF have been evaluated. Although the method of salting out was simple, it discarded a lot of nonhydatid-antigen protein components and selected more the messages of hydatid antigen in the purified EgCF, and it showed that the 20 protein bands in crude EgCF were reduced to 14 in the salt out EgCF, and the bands remainel...

The method of Echinococcus granulosus cyst fluid (EgCF) purified by salting out with half saturation of ammonium sulphate and the value of diagnosing human hydatid disease with the salt-out EgCF have been evaluated. Although the method of salting out was simple, it discarded a lot of nonhydatid-antigen protein components and selected more the messages of hydatid antigen in the purified EgCF, and it showed that the 20 protein bands in crude EgCF were reduced to 14 in the salt out EgCF, and the bands remainel all could react to the sera of human hydatid disease. In ELISA, the positive rate of 40 cases of hydatid disease by salt-out EgCF was higher than that of crude EgCF: (1μg protein/ml: 85% to 70% ; 0. 3μg protein/ml: 75% to 55%) and the proportion of positive /negative was also higher than that of crude EgCF (1μg protein/ ml: 12. 33±8. 58 to 5. 01±3. 59) 0. 3μg protein/ml:9. 34±8. 15 to 4. 48±5. 79). In IHA by salt-out EgCF the dividing line of both positive and negative model was clear.

本文评价了半饱和硫酸铵盐析纯化包虫囊液抗原方法及其在诊断包虫病中的应用价值。虽盐析方法简单,但其提纯的包虫囊液经免疫印迹证实,去除了不少非包虫抗原性蛋白组分(由粗囊液20条带减为14条带)及保留了较多的抗原信息(剩余蛋白带大多与包虫病人血清呈阳性反应)。用两剂量抗原诊断(ELISA)40例包虫病人,盐析纯囊液比粗囊液无论是阳性符合率(1μg/ml时:85%对70%;0.3μg/ml时:75%对55%)或免疫比值(1μg/ml时:12.33±8.58对5.01±3.59;0.3μg/ml时:9.34±8.15对4.48±5.79)都有所提高。盐析纯囊液用于IHA中,也使52例正常人与46例包虫病人的凝集滴度拉开距离,阳性、阴性模式界线分明。

 
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