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α淀粉酶
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  “α─淀粉酶”译为未确定词的双语例句
     COMPARISION OF FIVE METHODS FOR THE ASSAYING OF α AMYLASE ACTIVITY
     五种α─淀粉酶测活方法的比较研究
短句来源
     Five α-amylase assay methods commonly useu were compared, and the effect ofthe dilution and the incubation time on the measurement of α-amylase activity were investigated.
     对常用的五种α─淀粉酶活力测定方法进行了比较。
短句来源
     The results showed a modification method of Yoo was the best method for assaying α-amylase.
     研究了酶的稀释倍数和反应时间等因素对α─淀粉酶活力测定的影响,确定了α─淀粉酶活力测定的最佳条件。
短句来源
     The experiments ascertained the best conditions for assaying α-amylase and indicated the conversion coefficient of five kinds of enzyme activity unit.
     通过比较研究,认为Yoo改良法是α─淀粉酶活力测定的最佳方法,并确定了各方法不同活力单位之间的相互换算关系。
短句来源
  相似匹配句对
     The ults were as follows:1. α-amylase activity of fresn leaf increased gradually from foot to top.
     1.叶片α-淀粉酶(?)
短句来源
     -amylase and ?
     -淀粉酶及?
短句来源
     α .
     α
短句来源
     …αn!
     …αn!
短句来源
     COMPARISION OF FIVE METHODS FOR THE ASSAYING OF α AMYLASE ACTIVITY
     五种α淀粉酶测活方法的比较研究
短句来源
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  a-amylase
An a-amylase inhibitor isolated from wheat was used in experiments involving rats, dogs and healthy volunteers.
      
Beide a-Amylase-Inhibitoren beeinflussen biotechnologische und biochemische Reaktionen, die mit der Verarbeitung und dem Verzehr von Lebensmitteln zusammenh?ngen.
      
Influence of charge variation in the Streptomyces venezuelae a-amylase signal peptide on heterologous protein production by St
      
Effects of (+)-8',8',8'-trifluoroabscisic acid on a-amylase expression and sugar accumulation in rice cells
      
One of the rice a-amylase cDNAs, pOS103, encodes a protein that has two potential N-glycosylation sites, one in the signal peptide and the other in the mature portion of the protein.
      
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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。

Bacillus subtilis BF-7658 sporulates well on potato medium. The production of BF-7658 Bacterial α-amylase was not influenced by the inoculation of spores. Exper-mental results in pilot workshop indicated the productivity of BF-7658 Bacterial α-amylase was more stable by inoculation with spores.

枯草杆菌(Bacillus subtilis)BF-7658在土豆培养基上能稳定形成大量孢子。孢子接种不影响淀粉酶产量。中型生产实验说明孢子接种生产BF-7658α-淀粉酶,产量比较稳定。

By subjecting the spores of Bacillus subtilis BF-7658,an industrial a-amylase produc'er,to the mutagenic treatment of ethyl methane sulfonate (EMS),a high a-amylase producing mutant,strain 209,was isolated.This new strain showed a 30% increase of a-amylase activity when it was cultured in shaking flasks in a medium containing defatted soybean powder 3.5,corn flour 7.5,Na2HPO4 0.8 (NH4)2SO4 0.4 and CaCl2 0.2% at 37C for 40 hours.When strain 209 was grown in 10,000 and 20,000 1 fermentators with a fermentation...

By subjecting the spores of Bacillus subtilis BF-7658,an industrial a-amylase produc'er,to the mutagenic treatment of ethyl methane sulfonate (EMS),a high a-amylase producing mutant,strain 209,was isolated.This new strain showed a 30% increase of a-amylase activity when it was cultured in shaking flasks in a medium containing defatted soybean powder 3.5,corn flour 7.5,Na2HPO4 0.8 (NH4)2SO4 0.4 and CaCl2 0.2% at 37C for 40 hours.When strain 209 was grown in 10,000 and 20,000 1 fermentators with a fermentation process as described in this paper,it produced twice or more a-amylase activity than the original strain 06-11.The fermentation media used in fermentation studies consisted of two separated parts of different composition.One is designated as "basal medium" containing defatted soybean powder 4.44,corn flour 5.55,Na2HPO4 0.8,(NH4)aSO4 0.4,NH4C1 0.13 and CaCl2 0.27%.The other is designated as "additional medium" containing defatted soybean powder 8.7,corn flour 27.3,Na2HPO4 0.8,(NH4)2SO4 0.4,NH4C1 0.2 and CaCL 0.8%.Three volumes of "basal medium" and one volume of '' additional medium'' make a medium having the following final concentration: defatted soybean powder 5.5,corn flour 11,Na2HPO4 0.8,(NH4)2SO4 0.4,NH4C1 0.15 and CaCl2 0.4%.Fermentations were carried out in "basal medium" in the first 12-14 hours,then an appropriate volume of "additional medium" was added to the fermentator every 30 minutes.The whole fermentation process lasted for 50 or more hours.The a-amylase activity of the fermentation fluid thus obtained was 400 or more units per ml.

以甲基磺酸乙酯(EMS)处理枯草杆菌(Bacillus subtilis)BF-7658的孢子,经过增殖培养,从中分离到209号菌株,其α-淀粉酶摇瓶发酵单位比原生产菌株06-11约高30%;在孢子接种,低浓度发酵,高浓度补料,少加勤补的工艺条件下,投入10,000升、20,000升罐发酵生产α-淀粉酶,发酵单位可增加一倍。

 
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