葡糖酸丙酮 的英文怎麼說
中文拼音 [bèitángsuānbǐngtóng]
葡糖酸丙酮
英文
gluconoacetone-
The biochemical reaction in liquor - making mainly included the degradation of macromolecular substances such as the degradation of amylum and protein, the biochemical changes of micromolecular substances such as glycolysis of glucose ( emp approach ) and reconvertion of pyruvic acid, and the formation of flavoring substances such as the production of higher organic alcohol, maillard reaction, and the formation of aromatic compounds
白酒釀造過程中的生物化學反應主要包括：大分子物質的降解，如澱粉的降解和蛋白質的降解；小分子物質的變化，如葡萄糖的酵解（ emp途徑）和丙酮酸的再轉化；香味物質的生成，如高級有機醇生成、美拉德反應和芳香族化合物的形成。The metabolism of these extreme microbes during the production of maotai liquor would further produce multiple enzymes of thermal stability such as amylase, protease, saccharifying enzyme, cellulose, glucase, xylanase, and each kind of dehydrase involved in redox reaction, and dna polyase etc
茅臺酒釀造過程中極端釀酒微生物代謝產生多種熱穩定性的酶，如澱粉酶、蛋白酶、糖化酶、纖維素酶、葡萄糖甘酶、木聚糖酶、參與氧化還原反應的各種脫氮酶、磷酸烯醇丙酮酸激酶及dna聚合酶等。The a - transglucosidase was selectively modified by pcmb, me, edc, clac, acetyl acetone and nbs, and changes in the activities of the enzyme have been detected. the reaction of a - transglucosidase with pcmb, me, edc and clac resulted in a strong inhibition of the enzyme activities which decreased with the increase of modifier concentration. the acetyl acetone and nbs were found without inhibition effect
酚丙酮、小涅代唬拍酷亞胺剛b引等化學修飾劑對a葡萄糖轉苦酶的幾種氨基酸殘基進行選擇修飾，並測定其酶活力變化，結果表明： pcmb 、 me 、 edc 、 ciac能顯著抑制酶的活性，活力的下降與修飾劑的濃度有關，乙酚丙酮、 nbs白巾飾對酶的奪製作用不明顯。
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