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面筋品质
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  gluten quality
     Effects of 1BL/ 1RS translocation on wheat gluten quality
     1BL/1RS易位对小麦面筋品质的影响
短句来源
     The high frequency of inferior HMW-GS and LMW-GS were the principal reasons for the weak gluten quality in Chinese wheat.
     劣质HMW-GS和LMW-GS的频率较高是我国小麦面筋品质差的主要原因。
短句来源
     1BL/ 1RS translocation mainly affected gluten quality traits such as mixing time, mixing tolerance and weakness,and had little effect on protein content,a gluten quantitative trait.
     1BL/1RS易位主要影响和面时间、耐揉性和弱化值等主要反映小麦面筋质量的性状,使面筋品质显著降低,而对反映面筋数量性状的蛋白质含量的影响较小。
短句来源
     1BL/ 1RS translocation lines were comprehensively utilized in high yield breeding,which played an important role in improving the disease resistance, high production and stability of Chinese wheat.However,over usage of 1BL/ 1RS translocation lines was a major factor to cause delerious gluten quality in Chinese wheat. Three trials were designed to investigate the distribution of 1BL/ 1RS translocation lines and their effect on gluten quality.
     1BL/1RS易位系在小麦高产育种中的广泛利用,对提高我国小麦品种抗病性、丰产性和稳产性起了重大作用。 然而,1BL/1RS易位系的过度利用也是导致我国小麦面筋品质变劣的主要原因之一。
短句来源
     The characteristics of breadmaking quality, gluten quality and high molecular weight glutenin subunit composition of 36 wheat varieties cultivatied in Huang Huai winter wheat area were analysed.
     通过对黄淮冬麦区36个主要小麦品种面包烘烤品质、面筋品质和HMW-谷蛋白亚基组成的分析,初步明确了参试小麦品种烘烤品质的现状和遗传基础;
短句来源
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  “面筋品质”译为未确定词的双语例句
     A Gluten Swelling Test for Evaluating Wheat Quality
     用溶涨试验法检测小麦面筋品质的研究
短句来源
     Discusses the effect of noodle end powder mixed with wheat flour on the qualities of gluten, and some rules have been discovered from the experiments.
     本文阐述了面头粉掺入面粉对面筋品质和挂面品质的影响,通过实验得到一些规律。
短句来源
     Adding xylanase can increase gluten yield and effectively improve gluten properties.
     添加木聚糖酶可增加面筋产率 ,有效地改善面筋品质
短句来源
     TrialsⅠincluded a collection of popularized wheat cultivars and advanced lines from Autumn-sown Wheat Zones in China. Trial Ⅱ and Trial Ⅲ were F_5 and F_2 lines from Zhongyou 9507×Jinmai 45 and Sunstate×Jinan 16, respectively.
     用我国秋播麦区的主栽品种和高代品系(试验Ⅰ)、中国优质面包小麦中优9507的杂交后代中优9507×晋麦45F5代(试验Ⅱ)及澳大利亚优质面包小麦Sunstate的杂交后代Sunstate×济南16F2代(试验Ⅲ),研究了1BL/1RS易位在中国的分布及对小麦面筋品质的影响。
短句来源
     There was only one type of HMW-GS found in 5 wild barley entries similar to the 10 band in wheat.So we should introduce new and good types of HMW-GS to improve highland barley gluten.
     因此,要改进青稞的面筋品质现状,应在青稞中引入新的优质HMW-GS亚基的变异类型。
短句来源
  相似匹配句对
     Protein quality and gluten content may be enchanced by an abundance of sunshine.
     光照可影响蛋白质品质面筋含量。
短句来源
     Diallel Analysis of Physical Quality Characters of Gluten in Wheat
     小麦面筋物理品质性状的双列分析
短句来源
     Qualities in Men & Women
     男女的品质
短句来源
     The Characters of Democracy
     民主的品质
短句来源
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  gluten quality
Aggregating Ability of Seed Storage Proteins from Cereals Differing in Gluten Quality
      
The occurrence of two alleles of GAG56B among the investigated durum wheats correlated with their expression of gluten quality markers γ-gliadins 42 or 45.
      
Identification of novel low Mr glutenin subunits in the high quality bread wheat cv Salmone and their effects on gluten quality
      
Additive effects of high Mr glutenin subunits 1 and 7+9 on gluten quality were found as well.
      
The course of the SDS and Zeleny sedimentation tests for gluten quality and related phenomena studied using the light microscope
      
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Discusses the effect of noodle end powder mixed with wheat flour on the qualities of gluten, and some rules have been discovered from the experiments. The proportion of the noodle end powder to be mixed with wheat flour, the parameters of mixing technology, and the size distribution of noodle end powder are also discussed, which is of practical value to the noodle manufacturing.

本文阐述了面头粉掺入面粉对面筋品质和挂面品质的影响,通过实验得到一些规律。就面头粉的掺入比例,制面工艺条件和面头粉粒度等方面进行了一些探讨,对生产实际有指导意义。

In the experiment 60 species of wheat samples from more than 20 provinces and cities and Marquis from Canada provided by the Academy of Agriculture of China undergo PAGE and the relationship between the electrophoretogram of alcohol-soluble protein in wheat and its species and quality is analyzed. The result of experiment shows each species of wheat has its characteristic electrophoretogram and the relative mobility of γ protein has something to do with gluten quality. Thus we can quickly, exactly and easily...

In the experiment 60 species of wheat samples from more than 20 provinces and cities and Marquis from Canada provided by the Academy of Agriculture of China undergo PAGE and the relationship between the electrophoretogram of alcohol-soluble protein in wheat and its species and quality is analyzed. The result of experiment shows each species of wheat has its characteristic electrophoretogram and the relative mobility of γ protein has something to do with gluten quality. Thus we can quickly, exactly and easily identify species and quality of wheat by using PAGE Atlas of alcohol-soluble protein in wheat.

本实验利用我国农科院提供的全国20余省市60种小麦样品及加拿大硬红春麦marquis样品,经非解离连续垂直板聚丙烯酰胺凝胶电泳(PAGE),分析小麦醇溶蛋白电泳谱带与小麦品种和品质的关系。实验结果表明,不同小麦品种呈现各自的特征谱带;γ蛋白相对迁移率与面筋品质相关。由此说明,利用小麦醇溶蛋白PAGE图谱能够迅速、准确、简便地鉴定小麦品种与品质。

The characteristics of breadmaking quality, gluten quality and high molecular weight glutenin subunit composition of 36 wheat varieties cultivatied in Huang Huai winter wheat area were analysed. The results gave out the present situation and genetic basis of the baking quality of the wheat varieties tested. Statistical analysis released that how the baking volume was affected by alveograph parameters, mixograph parameters, sedimentation value, and protein content. Through experiment, the quantitative relation...

The characteristics of breadmaking quality, gluten quality and high molecular weight glutenin subunit composition of 36 wheat varieties cultivatied in Huang Huai winter wheat area were analysed. The results gave out the present situation and genetic basis of the baking quality of the wheat varieties tested. Statistical analysis released that how the baking volume was affected by alveograph parameters, mixograph parameters, sedimentation value, and protein content. Through experiment, the quantitative relation between the baking volume and the HMW glutenin subunit composition was set up. The analysis results also proved the feasibility of calculating the baking volume by means of composition of the HMW glutenin subunits.

通过对黄淮冬麦区36个主要小麦品种面包烘烤品质、面筋品质和HMW-谷蛋白亚基组成的分析,初步明确了参试小麦品种烘烤品质的现状和遗传基础;揭示了面包体积受吹泡示功仪(Alveograph)参数、和面仪(Mixograph)参数和小麦籽粒沉降值影响的实质;确定了面包体积与HMW-谷蛋白亚基组成的定量关系

 
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