相對蛋白質值 的英文怎麼說

中文拼音 [xiāngduìdànbáizhízhí]
相對蛋白質值 英文
relative protein value
  • 相 : 相Ⅰ名詞1 （相貌; 外貌） looks; appearance 2 （坐、立等的姿態） bearing; posture 3 [物理學] （相位...
  • 對 : Ⅰ動詞1 （回答） answer; reply 2 （對待; 對付） treat; cope with; counter 3 （朝; 向; 面對） be tr...
  • 蛋 : 名詞1. （鳥類或龜、蛇類所產的卵） egg 2. （像蛋形的東西） an egg-shaped thing 3. （辱罵之詞）
  • 白 : Ⅰ形容詞1 （似雪的顏色） white 2 （清楚; 明白; 弄明白） clear 3 （空的; 沒加他物的） pure; clear; ...
  • 質 : Ⅰ名詞1 （性質; 本質） nature; character; essence 2 （質量） quality 3 （物質） matter; substance;...
  • 相對 : 1. （面對面） opposite; face to face 2. （非絕對的） relative 3. （比較的） relatively; comparatively
  • 蛋白質 : [生物化學] protein; proteide （舊稱「朊」, 由多種氨基酸結合而成的高分子化合物）
  • 蛋白 : 1. （卵中透明的膠狀物質） egg white; albumen; gary2. [生物化學] （蛋白質） protein
  1. The recombinants were constructed by transforming ppic9 a - xynb into p. pastoris gs115. the assay results revealed that the xylanase gene xynb was overexpressed and secreted effectually in p. pastoris. in 3l fermentor the expression level of xylanase xynba exceeded 1200iu / ml and the expressed xylanase had normal bioactivity. the molecule weight of xynba was determined as about 31kd which is higher than 23kd of original enzyme xynb from streptomyces olivaceoviridis a1. xynbb was gotten by deglycasylation of xynba, whose molecule weight returned to 23kd. we comparised the enzymatic properties of xynba expressed in p. pastoris, xynbb deglycasylated from xynba and xynb produced from streptomyces olivaceoviridis al : there was little difference among the three enzymes on optimal ph, the optimal ph of xynb and xynba were both 5. 2, the optimal ph of xynbb was 5. 0 ; the optimal temperature of xynb and xynba were both 60 c, while the optimal temperature of xynbb was 50 ? ; because of glycosylation the thermal stability of xynba was better than xynb and xynbb ; the specific activity of xynba and xynbb were 883. 88iu / mg and 832. 5hu / mg respectively, which were both lower than 2814. 45iu / mg of xynb ; the km values of xynb and xynba were similar to each other which were 21. 56 ( g / kg ) and 20. 87 ( g / kg ), while the km value of xynbb was 27. 10 ( g / kg ) ; the fmax of xynba and xynbb were 4568umol / mg. min and 5329umol / mg. min respectively which were lower than 27623 umol / mg. min of xynb ; additionally all of the three enzymes did not display cellulase activity. they all had well resistance to pepsion and trypsin, and were not sensitive to metal iron, surface active agent and chelating agent. the analysis of different xylans enzymatic hydrolysate revealed : by xynba, that the main constitutions of enzymatic hydrolysate of birch wood xylans were xylotriose and xyloquaiose, which account for 68. 43 % and 16. 50 % respectively, additionally there was 11. 79 % of xylobiose ; the main constitutions of enzymatic hydrolysate of corncobs xylans were xylobiose and xylotriose, which account for 81. 78 % and 11. 55 %. the result indicated that this xylanase was a kind of 1, 4 - b - d - xylanohydrolase and was fit to used in industrial procession of xylooligosacc harides

    進一步對xynba進行了脫糖基化處理得到xynbb ，其分子量恢復到23kd ，證明xynba是糖基化蛋白。通過對畢赤酵母重組表達的木聚糖酶xynba 、脫糖基化的木聚糖酶xynbb以及橄欖綠鏈黴菌a1所產原酶xynb之間酶學性質的比較發現：三種酶的最適ph差異不大， xynb和xynba均為5 . 2 ， xynbb為5 . 0 ； xynb和xynba的最適溫度均為60 ， xynbb降為50 ：在耐熱性上， xynba由於糖基化作用熱穩定性明顯高於未糖基化的xynb和xynbb ； xynba和xynbb的比活性分別為883 . 88iu mg和832 . 51iu mg ，明顯低於原酶的比活2814 . 45iu mg ； xynb和xynba的km值相當，分別為21 . 56 （ g kg ）和20 . 87 （ g kg ） ，而xynbb的km值較大為27 . 10 （ g kg ） ； xynba和xynbb的vmax相差不大，分別為4568 mol mg ? min和5329 mol mg ? min ，明顯低於xynb的27623 mol mg ? min此外三種酶均無纖維素酶活性，對胃蛋白酶和胰蛋白酶有很好的抗性，且對作用環境中的各種離子、表面活性劑、螯合劑不敏感。通過對不同木聚糖的酶解產物的糖份分析發現：以樺木木聚糖為底物時，酶解產物主要為木三糖和木四糖，含量分別為68 . 43和16 . 50 ，另外還含有11 . 79的木二糖；以玉米芯木聚糖為底物時，酶解產物主要為木二糖和木三糖，含量分別為81 . 78和11 . 55 。
  2. This paper stuffed with twelve important grain and vegetable crops, studied the injury symptom, dose reaction, injury threshold value and influential factor of main pollutant so2 on various plants, tested the dynamic transformation of pod, cat, mda, soluble protein, free pro and chlorophyll of resistant plant and sensitive of these physiological biochemical transformation with plant resistant ability. meanwhile, simply studied the protective role of the five compounds on plant. the result indicated the followings

    本實驗以12種重要的糧食和蔬菜作物為研究對象，研究了主要大氣污染物二氧化硫（ so _ 2 ）對不同植物的傷害癥狀、劑量反應、傷害閾值以及影響因素，測定了抗性和敏感植物在受到so _ 2污染后植物體內過氧化物酶（ pod ） 、過氧化氫酶（ cat ） 、丙二醛（ mda ） 、可溶性蛋白質、游離脯氨酸和葉綠素的動態變化，並分析了這些生理生化變化和植物抗性的相互關系，同時還對5種化合物溶液對植物的保護作用進行了初步研究，結果表明： 1
  3. To solve this problem, we used the formal charge model to study electrostatic interactions of protein complexes. and a fast and effective model for predicting the salt and ph dependent properties of protein complexes was presented here and applied to the analysis and prediction of the stability of protein structures

    針對這個問題，我們採用簡單形式電荷模型來研究蛋白質二聚體靜電相互作用，建立了一種快速、有效地預測蛋白質穩定性隨溶液ph值和鹽離子濃度變化的方法，並將其應用於蛋白質分子結構穩定性的分析和預測。
  4. The results showed that five factors affect food quality : precipitating volume, content of protein content of wet gluten, dough stabilizing time and index of common difference

    通過對小麥粉各項指標與包子的比容和感官評分之間的相關性研究得出，影響包子食用品質的五大麵粉因素分別為沉澱值、蛋白質、濕麵筋含量、面團穩定時間和公差指數。
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