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小麦肽
相关语句
  wheat peptides
     Then the preparation techniques of wheat peptides through hydrolyzing wheat isolated proteins by Alcalase were studied. The optimum hydrolysis conditions were determined: dosages of enzyme 13×103u/g, pH 9.5, 60℃, substratum concentration 4%, hydrolysis time 100min and the hydrolyzing degree 18.63%.
     实验选用Alcalase水解小麦蛋白,研究Alcalase水解小麦蛋白生产小麦肽的工艺条件,通过单因素和正交试验确定最佳条件为:酶用量13×103u/g样品,pH值9.5,温度60℃,底物浓度4%,反应时间100min; 此时水解度为18.63%。
短句来源
     It was found that the optimum condition was temperature 37 ℃,pH2,substrate concentration 1% and rate of enzyme to substrate 1500 U/g. Under that condition,DH is 7.8% and the rate of wheat peptides is 55.95%respectively.
     通过优化组合得到最佳水解条件为温度37℃、pH2、底物浓度1%和加酶量1500U/g,此时水解度为7.8%,小麦肽的得率为55.95%。
短句来源
     STUDY ON PREPARATION OF WHEAT PEPTIDES FROM ENZYME-HYDROLYZED WHEAT PROTEIN
     酶解谷朊粉制备小麦肽的研究
短句来源
     Preparation techniques of wheat peptides through hydrolyzing wheat isolated proteins by Alcalase were studied. Through orthogonal test,effects of temperature, pH value, concentrations of substratum, dosages of enzyme and time on enzymic hydrolysis were studied.
     实验研究了以Alcalase碱性蛋白酶水解小麦分离蛋白制备小麦肽的工艺,分析了温度、pH值、底物浓度、酶添加量和时间对酶水解的影响。
短句来源
     In order to obtain the wheat peptides ,vital wheat gluten was hydrolyzed by pepsin in this experiment.
     以小麦蛋白为原料,采用胃蛋白酶制备小麦肽,并对其水解工艺进行优化。
短句来源
  “小麦肽”译为未确定词的双语例句
     Molecular weight of the hydrolydates were distributed between 147Da~1548Da, in which the molecular weight less than 600Da were 56.12% and 2000Da were 74.18%. Small peptides were the main component.
     测定水解物中小麦肽的相对分子质量大约分布在147Da~1548Da之间,其中相对分子质量小于600Da的占56.12%,相对分子质量小于2000Da的占74.18%。
短句来源
     The result indicated that the hydrolysate of wheat gluten had the antioxidation capacity.
     结果表明,谷朊粉的水解物———小麦肽具有抗氧化能力。
短句来源
     The result indicated that the hydrolysate of wheat gluten assumed the antioxidative capacity.
     结果表明,谷朊粉的水解物———小麦肽具有抗氧化能力。
短句来源
  相似匹配句对
     Study on Analgesic Effect of Wheat Gluten Oligopeptides
     小麦面筋蛋白短的镇痛作用研究
短句来源
     STUDY ON PREPARATION OF WHEAT PEPTIDES FROM ENZYME-HYDROLYZED WHEAT PROTEIN
     酶解谷朊粉制备小麦的研究
短句来源
     , wheat ( Triticum aestivum L. )
     、小麦(Triticumaestivum L.)
短句来源
     Sister Chromatid Exchanges In Wheat
     小麦的姐妹染色单体交换
短句来源
     Peptide Quantitative Structure-Activity Relationship Study
     的定量构效关系研究
短句来源
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In order to obtain the bioactive peptides, the gluten flour was hydrolyzed by complex protease, and the conditions of enzymatic reaction were determined and optimized. The effects of time, temperature, pH value, quality of gluten flour and enzyme concentration on the degree of hydrolysis (DH) were studied in single factor test. On this basis, four factors (enzyme concentration, time, temperature and pH value) and three levels' test by response surface method (RSM) were designed from DH, peptide content and reducing...

In order to obtain the bioactive peptides, the gluten flour was hydrolyzed by complex protease, and the conditions of enzymatic reaction were determined and optimized. The effects of time, temperature, pH value, quality of gluten flour and enzyme concentration on the degree of hydrolysis (DH) were studied in single factor test. On this basis, four factors (enzyme concentration, time, temperature and pH value) and three levels' test by response surface method (RSM) were designed from DH, peptide content and reducing capacity as response values. Through the test of response surface, it was found that the optimum conditions were: time 3 h, pH 7.3, temperature 54℃, enzyme concentration 35 mg/g and wheat gluten concentration 3%. Under these conditions, DH was 7.5%, the reducing capacity reached maximum 0.573 and the peptide content was 0.148 mg/ml. The result indicated that the hydrolysate of wheat gluten had the antioxidation capacity.

以谷朊粉为原料,用复合蛋白酶水解,制备生物活性肽,并对其水解工艺进行优化。在单因素实验中,研究了时间、温度、pH值、谷朊粉质量分数和酶浓度5种因素对水解度的影响。在此基础上以水解度、肽含量和还原力为响应值设计了4因素(酶浓度、时间、温度和pH值)3水平的响应面实验。通过响应面实验得到最佳水解条件:时间3h、pH7. 3、温度54℃、酶浓度[E/S]是35mg/g和谷朊粉质量分数3%。此时水解度为7. 5%,还原力达到最大值0. 573,肽含量为0. 148mg/ml。结果表明,谷朊粉的水解物———小麦肽具有抗氧化能力。

In order to obtain the bioactive peptides, vital wheat gluten was hydrolyzed by protamex in this experi-ment. Conditions of enzymatic reaction were determined and optimized. The four factors(enzyme concentration, time, temperature and pH) and three levels′ response surface methods(RSM) test were designed. It was found that the optimum condition was 3h, pH7.3, temperature 54℃, enzyme concentration 35mg/g and the concentration of wheat gluten 3%. Under the conditions, DH was 7.5%, the maximal reducing capacity...

In order to obtain the bioactive peptides, vital wheat gluten was hydrolyzed by protamex in this experi-ment. Conditions of enzymatic reaction were determined and optimized. The four factors(enzyme concentration, time, temperature and pH) and three levels′ response surface methods(RSM) test were designed. It was found that the optimum condition was 3h, pH7.3, temperature 54℃, enzyme concentration 35mg/g and the concentration of wheat gluten 3%. Under the conditions, DH was 7.5%, the maximal reducing capacity of hydrolysate was 0.573, and the content of peptide was 0.148mg/mL. The result indicated that the hydrolysate of wheat gluten assumed the antioxidative capacity.

以谷朊粉为原料,用复合蛋白酶水解,制备生物活性肽,并对其水解工艺进行优化。以水解度、肽含量和还原力为响应值设计了4因素(酶浓度、时间、温度、pH值)3水平的响应面实验,通过响应面实验得到最佳水解条件为:时间3h、pH7.3、温度54℃、酶浓度[E/S]是35mg/g和谷朊粉浓度3%,此时水解度为7.5%,还原力达到最大值0.573,肽含量为0.148mg/mL。结果表明,谷朊粉的水解物———小麦肽具有抗氧化能力。

In order to obtain the wheat peptides,vital wheat gluten was hydrolyzed by pepsin in this experiment.Conditions of enzymatic reaction were determined and optimized.Four factors and three levels response surface methods(RSM)experimant were designed.It was found that the optimum condition was temperature 37 ℃,pH2,substrate concentration 1% and rate of enzyme to substrate 1500 U/g.Under that condition,DH is 7.8% and the rate of wheat peptides is 55.95%respectively.

以小麦蛋白为原料,采用胃蛋白酶对其水解工艺进行优化。以水解度、小麦肽的得率为响应值,设计了四因素三水平的中心组合响应面试验。通过优化组合得到最佳水解条件为温度37℃、pH2、底物浓度1%和加酶量1500U/g,此时水解度为7.8%,小麦肽的得率为55.95%。

 
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