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   —淀粉酶 的翻译结果: 查询用时:0.526秒
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淀粉酶
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  “—淀粉酶”译为未确定词的双语例句
     The Fermentation Condition of Producing α-amylase by K211 Strain
     α—淀粉酶K211菌种的发酵工艺
短句来源
     The high title lysate of λPAmy13 has α—amylase activity up to 14.0 u/ml.
     携有α—淀粉酶基因的重组体噬菌体λPAmy~(13)其高效价裂解酶活力可达14.0u/ml。
短句来源
     Decolor CGM mixed with water at 1:1, cultured Ih at 90℃, then added 1.0% a-amylase at pH 5.5, 60℃, after it didn't change to blue in the iodine experiment, given 2.0% p-amylase to culture 8h at pH 4.8, 45℃, protein of CGM with 83.5% protein content was obtained.
     脱色黄粉与水1:1混合90℃糊化1h后以1.0%的α—淀粉酶在pH5.5、60℃反应至碘试验不变蓝,再加入2.0%糖化酶在pH4.8、45℃酶解8h后得到蛋白质含量为83.5%的玉米黄粉蛋白。
短句来源
     Take reasonable technical conditions: pH 5.2, 60℃,35% concentration of the corn starch slumy, DE 5.3%, 72 hours of the reaction time and β—amylase 200U/g drying-groupe starch, then it led to a high quality product containing beyond 70% maltose by using cheap available β—amylase.
     采取合理的工艺条件:pH 5.2、温度60℃、玉米淀粉浓度35%、DE值5.3%、反应时间72小时,β—淀粉酶200U/g干基淀粉,可用价廉易得的β—淀粉酶生产麦芽糖含量>70%的高质量产品。
短句来源
     I malted barley separated by IFF. the isovnzymes of high activity(PI,4.7,5.9,6.0,7.0,7,1 ) possessed opt imum. temperature ( in proper order; 60,60,45,30,30,30,45,30C ) .
     苏啤1号大麦芽里,α—淀粉酶同工酶等电聚焦分离后,活性高的、等电点为4.7、5.9、6.0、6.2、6.4、6.7、7.O、7.1的同工酶,其最适温度依次为:6O、60、45、30、30、30、45、30℃。
短句来源
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  相似匹配句对
     -amylase and ?
     -淀粉酶及?
短句来源
     -amylase (?-Amy) and ?
     -淀粉酶(?-Amy)和?
短句来源
     Study on Enzymatic Hydrolyss to Corn Starch by α-amylase
     α淀粉酶水解玉米淀粉的研究
短句来源
     The Fermentation Condition of Producing α-amylase by K211 Strain
     α淀粉酶K211菌种的发酵工艺
短句来源
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  - amylase
The standard method for determination of amylase activity by the falling number was modified by us to study the carbohydrate-amylase complex and time course of starch hydrolysis by amylases from rye grain.
      
A highly potent strain of Bacillus licheniformis 103 that synthesized thermostable α-amylase with temperature and pH optima of 90-95°C and 6.0-8.5, respectively, was obtained by mutagenesis and selection.
      
α-Amylase whose activity reached 260 U/ml was obtained in laboratory fermenters.
      
The effects of commercial α-amylase preparations were compared during flour preparation.
      
The cultures of bifidobacteria retained 60-70% of β-galactosidase and α-amylase activities after six months of storage.
      
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As the result of a series of experiments, the following conclusions can be made: 1. The optimum pH of saccharifying enzyme and maltase of the submerged culture of Aspergillusniger, NRRL 330 is between 3 and 5 at the temperature below 60℃. At any value of pH, the optimumtemp. is 60℃. At higher temp. the sensitivity of these amylases toward pH will be greater. Beyondthe optimum pH range, the saccharifying enzyme and maltase are much more stable at the acid sidethan at the alkaline side. When pH is over 6, the...

As the result of a series of experiments, the following conclusions can be made: 1. The optimum pH of saccharifying enzyme and maltase of the submerged culture of Aspergillusniger, NRRL 330 is between 3 and 5 at the temperature below 60℃. At any value of pH, the optimumtemp. is 60℃. At higher temp. the sensitivity of these amylases toward pH will be greater. Beyondthe optimum pH range, the saccharifying enzyme and maltase are much more stable at the acid sidethan at the alkaline side. When pH is over 6, the activities of the saccharifying enzyme and maltasedecrease greatly; at pH 7, as the temp. increasing to 70℃, they almost lose their activities. 2. The optimum pH of the dextrinizing enzyme of the submerged culture of Asp. niger is alsobetween 3 and 5. The optimum temp. is 60-70℃. At the optimum pH, the dextrinizing enzyme increasesin direct proportion with the temp. Same as saccharifying enzyme its sensitivity toward pH increaseswhen the temp. is higher. 3. From the results of the experiments ncerning the thermal resistance of saccharifying enzymeof submerged-culture of Asp. niger and A. oryzae, we know that the thermal resistance of the formeris much stronger than that of the latter. When treated at 50℃ for 3 hrs, the saccharifying activity of A. niger lost only by 10%, whilethat of A. oryzae by 70%. When Asp. niger, NRRL 330 is treated at 60℃ for 1 hr., only 35% of thesaccharifying activity is lost; while at the same condition, 80% of the saccharifying activity of A. oryzaewill be lost. In the manufacture of alcohol, amylase which acquires stronger thermal resistance always givebetter results. If the thermal resistance of amylase is strong, the saccharifying temp. of the mash may be higher.Concerning this point the following advantages may be mentioned: (1) At higher temp. the decrease in the viscosity of the mash and the increase in the rate ofsaccharification are both favorable for the fermentation process. (2) Prevention of bacterial contamination at higher temp. of saccharification results higheralcohol yield. (3) Having acquired greater thermal resistance, the saccharifying enzyme during and after thesaccharification process will be negligibly destroyed, which in turn will not effect much of its effectiveness. 4. By using Kitahara's method of fractional quantitative analysis to decide the type of amylasescontaining in the submerged culture of A. niger and A. oryzae, the following results are obtained: At the value of pH 2.5, the saccharifying activity of A. oryzae is entirely lost, so the amylase ofA. oryzae may belong to α-type. Although the pH is lowered to 2.5, the liquifying power of A. niger, NRRL 330 is only slightlyeffected. In this case, A. niger, NRRL 330, perhaps contains an acid fast liquifying enzyme, which, onthe contrary, being destroyed at pH 7 (55℃), is different from the ordinary α-amylase. Moreover, the saccharifying enzyme of A. niger is only slightly effected at pH 7 (55℃). It isobvious that this amylase is not the same as the ordinary β-amylase. At pH7 (55℃ 15 min), ere is no great influence on maltase activity of A. niger. But this resultdiffers from Kitahara's report appreciably. From the above experiments, we can see that the acid resisting power of amylases of A. nigeris much stronger than that of A. oryzae.

由淀粉质原料制造酒精以液体麯为糖化剂时,对于液体麯所含各种淀发酶的特性,必须彻底明了,方能确定糖化所需的最适温度、时间与pH值,否则淀粉酶在制造过程中受到损害,结果将大大影响淀粉利用率。本试验中,黑麯霉以Asp.niger,NRRL 330为菌种,黄麯霉以Asp.oryzae,No.7为菌种。报告内容分为:Ⅰ温度、pH对于黑麯霉的液麯糖化酶的影响。Ⅱ温度、pH对于黑麯霉的液麯α淀粉酶的影响。Ⅲ温度、pH对于黑麯霉的液麯麦芽糖酶的影响。Ⅳ黑麯霉的液麯麦芽糖酶的最适温度。Ⅴ黑麯霉的液麯黄麯霉的液麯淀粉酶的耐热性比较试验,Ⅵ黑麯霉、黄麯霉的液麯淀粉酶类型的研究。

Amylase,lipase and trypsin activities of the pancreas in the different stages of the secretory cycle in mice were determined by Somogyi's,Archibold's and Willsttter's methods.The corresponding changes of the zymogen granules were shown by Lacy's modification of Baker's Sudan black method.Histochemical observations on lipase,RNA and DNA were also made. The experimental animals were divided into three groups: (1) those after 24 hours starvation;(2) those after receiving 4 injections intraperitoneally of pilocarpine...

Amylase,lipase and trypsin activities of the pancreas in the different stages of the secretory cycle in mice were determined by Somogyi's,Archibold's and Willsttter's methods.The corresponding changes of the zymogen granules were shown by Lacy's modification of Baker's Sudan black method.Histochemical observations on lipase,RNA and DNA were also made. The experimental animals were divided into three groups: (1) those after 24 hours starvation;(2) those after receiving 4 injections intraperitoneally of pilocarpine 0.014 mg/g tissue at 30 minutes intervals;(3) those after recovering for a certain period(6,12,18 or 24 hours)following the pilocarpine injection. The results show that there is a definite correlation between the number of zymogen granules in the acini and the content of amylase,lipase,and trypsin in the pancreatic tissue.The highest content of these three enzymes was found in the resting stage of the pancreas.The activity of these three enzymes decreased to a minimal level after the in jections of pilocarpine,requiring about 12 hours of recovery to return to the resting value. The zymogen granules are shown to accumulate in the cells until they are absorbed by the secretion bodies.The recovery phase appears to start with the onset of the zymogen discharge,since both prozymogen bodies and secretion bodies have been obsefved together in the same cells.The recovery phase,however,is maximal when all the secretion bodies have been extruded,for then the cells contain many prozymogen bodies Eventually the number of prozymogen bodies decreases as the number of zymogen granules increases.The cells then gradually enter into the resting phase and contain few prozymogen bodies and many zymogen granules.It is seen that during the secretory cycle a striking parallelism exists becween the morphological changes of the zymogen granules and the changes of the activity of the three enzymes.The RNA and DNA content of the pancreas shows no change during the cycle. The changes of the lipase activicy demonstrated by the histochemical method in the different stages of the secretory cycle are similar to those found with the biochemical method.The lipase granules in the acinar celIs give strong positive reaction in the resting animals.They disappear after the injection of pilocarpine,and are fully restored after 12 hours of recovery.

(一) 在小白鼠的胰腺分泌周期中胰腺细胞的三种消化酶(淀粉酶、脂肪酶、蛋白酶)的活性在休息期中都很高,在发放期中都很低,在注射毛果芸香碱后恢复12小时的时候均为最高。它们的变化是大致平行的。用组织学方法观察到的酶原粒变化与上述酶活性变化相一致,表明三种消化酶的活性与腺细胞内的酶原粒有密切关系。 (二) 小白鼠的胰腺分泌周期中,腺泡细胞内的RNA与DNA的反应并无大的改变。 (三) 在正常饥饿24小时的小白鼠胰腺组织中,用组织化学方法所显示的脂肪酶与胞浆内酶原粒有关,以极粗的颗粒形式分布于腺细胞近腺腔端。在胰腺的分泌周期过程中,脂肪酶的组织化学反应与生物化学的测定结果是一致的。表明了用Gomori氏法所显示的脂肪酶确能代表胰腺内所合的脂肪酶。

~~

鉴定出23个可保持 T 型不育性的自交系,2个 T 型恢复系。M 型不育性保持系的出现频率较低,且易受环境条件影响,利用价值较小。在试验范围内 T 型恢复性受一对显性基因控制。不育的农大10号较其可育相似者增产10%以上,不育杂交种的产量因素也较可育者为优。不育类型把较高比例的磷营养运转分配到茎中部和雌穗。不育雄穗的淀粉酶、蛋白酶和全氮量的含量与可育雄穗有所不同。

 
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