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bean protein
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  大豆蛋白
     The ratio of good protein was 35%-45% and bean protein exceed 15%.
     两个民族的老年人摄入优质蛋白质的比率为35%~45%,其中大豆蛋白超过15%。
短句来源
     Study of Molecular Modification and Characteristics of Soy Bean Protein
     大豆蛋白的分子修饰及特性研究
短句来源
     Conclusions Protein, vitamin, Ca, Zn in meal could be related to BMD, the deficiency of soy bean protein, Ca, Zn intake in meal could cause the decreased BMD.
     结论膳食蛋白质、维生素、Ca、Zn与BMD存在一定的关系,膳食大豆蛋白、Ca、Zn等摄入量不足可导致BMD降低。
短句来源
     Studies on Soy bean Protein and Soybean Protein Products
     大豆蛋白及其制品的研究
短句来源
     Influence of Material on Bean Protein Extrusion Texturization
     原料体系对大豆蛋白挤压组织化的影响
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  豆类蛋白质
     The status of studies about the plant protein plastics is introduced in term of different sorts of protein,including soy protein,zein,sunflower protein,wheat protein cottonseed protein and other bean protein.
     以不同农作物蛋白质来源分类介绍了国内外蛋白质塑料的研究进展,有大豆蛋白质、玉米蛋白质、向日葵蛋白质、小麦蛋白质、棉籽蛋白质及其他豆类蛋白质
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     The caloric intake of the studied elderly is sufficient,protein intake is insufficient,with a low proportion of bean protein.
     调查分析结果是:1.该区的老年人热能摄入量充足,蛋白质摄入量较少,且豆类蛋白质所占比例低;
短句来源
  大豆蛋白胨
     The results showed that lactose0.5%, pantothenic0.08%, cyanic acid1% and hydrolyzed bean protein0.5% could give the obvious effects and made the curding time shorten from 18~24h to 4h and pH reached to 4.30~5.25. Therefore, these four nutrients were promoting fermentation factors of Lactobacillus acidophilus fermented milk.
     结果表明:乳糖0.5%、泛酸0.08%、半胱氨酸1%、大豆蛋白胨0.25%可使发酵乳凝乳时间从18~24h缩短到4h,pH值达4.30~5.25,因此该四种营养素可作为嗜酸乳杆菌发酵乳的增酵因子。
短句来源
  “bean protein”译为未确定词的双语例句
     Considering the elongation of the film,the best dry temperature,the concentration of the isolated bean protein,the curdlan concentration and the glycerin concentration were 50℃,2%,0.2%,and 2.0%,respectively.
     以伸长率为指标得到优选方案为:干燥温度为50℃,大豆分离蛋白浓度为2%,凝胶多糖浓度为0.2%,甘油浓度为2.0%。
短句来源
     The mung bean protein isolates had the best foaming capacity(270%) and foaming stability(77.8%~100%) when the concentration of protein was 9%.
     当w(绿豆分离蛋白)=9%时,起泡性和起泡稳定性最佳(分别为270%,77 8%~100%);
短句来源
     The nutritional value of broad bean protein studied by rat feeding expeirment have indicated that the protein efficacy ratio (PER) is 0.82-1.19;
     用蚕豆蛋白粉饲养大鼠,测得蛋白质功效比值(PER)为0.82~1.19;
短句来源
     PROPERTY OF SOY BEAN PROTEIN PLASTICS CO-PLASTICIZED BY GLYCERIN AND WATER
     甘油和水共增塑大豆蛋白质塑料性能
短句来源
     Papain was used to hydrolyze mung bean protein. The optimum condition for papain to hydrolyze mung bean protein was pH 6.5,the substrate concentration 7%,the enzymatic dosage 8%,hydrolyzation temperature 45 ℃ and hydrolyzation time 4 h.
     采用木瓜蛋白酶对绿豆蛋白进行水解,确定了水解绿豆蛋白制备绿豆多肽的最佳水解条件为最适pH为6.5,底物浓度7%,酶浓度为底物的8%,水解温度45℃,水解时间为4h。
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  bean protein
The faba bean protein isolate showed the highest water and oil absorption capacities, and the best gelling properties.
      
The highest reductions achieved for tannins were 95% in the faba bean protein isolate, and for phytates (45%) and trypsin inhibitor activity (46%) in the pea protein isolate.
      
Jack bean protein is adequate in most essential amino acids with the exception of methionine and cystine which may be nutritionally limiting.
      
The quality of the cowpea bean protein was improved through supplementations with flours from beans exposed to microwave oven treated with cereal proteins such as wheat, rice, corn, and sorghum.
      
It was concluded that one of the factors that reduces bean protein digestibility is the polyphenlic compound.
      
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Seed proteins of two cultivars of common bean ( Phaseolus vulgaris) which share same seed morphology but different habit of shoot ( one is erect, another is voluble ) were analysed by using non-denaturating gradient polyacrylamide gel electrophoresis, SDS gradient polyacrylamide gel electrophoresis, polyacrylamide and agarose gel electric focusing. A considerable difference of both electric charge and molecular weight of seed proteins between two cultivars has leea found, especially, in protomers...

Seed proteins of two cultivars of common bean ( Phaseolus vulgaris) which share same seed morphology but different habit of shoot ( one is erect, another is voluble ) were analysed by using non-denaturating gradient polyacrylamide gel electrophoresis, SDS gradient polyacrylamide gel electrophoresis, polyacrylamide and agarose gel electric focusing. A considerable difference of both electric charge and molecular weight of seed proteins between two cultivars has leea found, especially, in protomers shown by SDS electrophoresis. Based on the fact that only 13 subunits are shared by two cultivars among total 33 bands, we suggested that SDS gradient polyacrylamide gel electrophoresis may be the most valuable in cultivar identification of common bean.Some new subunits which have their molecular weight higher than 100K and a variation occured in low molecular weight bands in bean proteins have been reported.

应用非变性的梯度聚丙烯酰胺凝胶电泳、SDS线性梯度聚丙烯酰胺凝胶电泳、聚丙烯酰胺和琼脂糖凝胶电聚焦分析了种子形态近似但茎生长习性不同(一个直立、一个缠绕)的两个菜豆品种的种子蛋白,结果表明它们的种子蛋白在电荷和分子量组成上都有显著差别.尤其以SDS电泳谱差别最大,种子系由北京市种子公司提供.总共33种亚基,两个品种共有的仅13个左右.因此我们提议进行菜豆品种鉴定,最好用SDS线性梯度聚丙烯酰胺凝胶电泳.本文首次报道菜豆种子蛋白有高分子量亚基存在.在较低分子量范围(10—25千道尔顿)存在变异,并可用在品种鉴定上.

Broad bean has been extensively cultured in China. Its protein content is found 23.59% and has been as a high protein foodstuff. However its ami-no acid pattern is unbalanced, deficient in s-containing amino acid and tr-yptophan. The nutritional value of broad bean protein studied by rat feeding expeirment have indicated that the protein efficacy ratio (PER) is 0.82-1.19; the net protein ratio (NPR) is 2.52-2.48; the biological value (BV) is 47.88-49.54%; the net protein utilization(NPU)...

Broad bean has been extensively cultured in China. Its protein content is found 23.59% and has been as a high protein foodstuff. However its ami-no acid pattern is unbalanced, deficient in s-containing amino acid and tr-yptophan. The nutritional value of broad bean protein studied by rat feeding expeirment have indicated that the protein efficacy ratio (PER) is 0.82-1.19; the net protein ratio (NPR) is 2.52-2.48; the biological value (BV) is 47.88-49.54%; the net protein utilization(NPU) is 45.5-46.1% and the true digestion (TD) is 91.7-95.9%. Except for the TD value, all the 4 indicators of broad bean powder have been shown significantly lower than that of casein (p≤0.05), because of the protein of broad bean deficient in s-containins amino acids and tryptophan. It is suggested that broad bean should be ingested together with other food in order to improve the amino acid component for enhancing its nutritional value.

蚕豆是我国种植较广的豆科植物,含蛋白质23.59%,属高蛋白食物。蚕豆蛋白质的限制氨基酸为含硫氨基酸和色氨酸。用蚕豆蛋白粉饲养大鼠,测得蛋白质功效比值(PER)为0.82~1.19;净蛋白质比率(NPR)为2.25~2.48;生理价值(BV)为47.90~49.50%;净蛋白质利用率(NPU)为45.50~46.10%;真消化率(TD)为91.70~95.90。与酪蛋白粉组相比,除真消化率相近外,其余四项指标均较酪蛋白粉组低(P≤0.05)。蚕豆蛋白质中含硫氨基酸及色氨酸低,可与其他蛋白质食物混合使用,改变必需氨基酸构成比值,提高其营养价值。蚕豆是应予以重视的植物性蛋白质资源。

This paper report a systematic study of the digestion of certain food proteins by papain. The foods selected were lean pork, mutton, beef, peanut, soybean, red bean, mung bean and cowpea (vigna). The results showed that the enzyme required an optimum pH of 7.0 for the digestion of most of these proteins, however, the optimum pH for peanut protein was 8.0> this may be due to the fact that the peanut protein has a higher solubility in alkaline solution.The optimum temperature...

This paper report a systematic study of the digestion of certain food proteins by papain. The foods selected were lean pork, mutton, beef, peanut, soybean, red bean, mung bean and cowpea (vigna). The results showed that the enzyme required an optimum pH of 7.0 for the digestion of most of these proteins, however, the optimum pH for peanut protein was 8.0> this may be due to the fact that the peanut protein has a higher solubility in alkaline solution.The optimum temperature observed for digestion of these proteins by papain was 75℃, which is higher than that reported by others previously. The optimal time for digestion with different enzyme/food ratioes was also observed, and the apparent digestion rates determined for meat proteins were much higher than that for most bean proteins.

本文就木瓜蛋白酶对某些食物蛋白的消化作用进行了比较系统的研究。选择的食物有瘦猪肉、瘦羊肉、瘦牛肉、花生、黄豆、红豆、绿豆和眉豆等。结果表明,该酶对大部分食物消化的最适pH在7.0附近,但对花生消化的最适PH是8.0,这可能与花生蛋白在碱性溶液中有较大溶解度有关。而木瓜蛋白酶对这些食物蛋白消化的最适温度均为75℃,高于文献报道的活性稳定温度。此外,还测定了酶,食物不同比例的最适消化时间和它对各食物的表观消化率,显示该酶对肉类蛋白具有很高的消化效果,而对植物蛋白则较差。

 
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