蛋白酶

基本解释 (translations)

protease

与蛋白酶相关的网络例句 [注：此内容来源于网络，仅供参考]

The enzymolysis effect of neutral protease, papain, pepsin, bromelin, flavourzyme and compound protease was studied respectively on the sleeve-fish protein.

探讨了中性蛋白酶、木瓜蛋白酶、胃蛋白酶、风味蛋白、酶菠萝蛋白酶以及复合蛋白酶对鱿鱼蛋白的酶解效果。

Oyster was hydrolysed with six kinds of commercial proteinases including pepsin, trypsin, bromelin, papain, 3942 neutral proteinase and Alcalase 2.4L. Three enzymes of better hydrolysis effect were chosen as the target enzymes, taking the α-amino nitrogen in the hydrolysates as the index. The hydrolysis conditions of the three enzymes were investigated by single factor experiment and orthogonal test.

选取胃蛋白酶、胰蛋白酶、菠萝蛋白酶、木瓜蛋白酶、3942中性蛋白酶、Alcalase碱性蛋白酶等对牡蛎进行水解，以水解液中氨基酸态氮的含量为指标，确定了3种水解效果较好的酶：Alcalase碱性蛋白酶、胰蛋白酶和菠萝蛋白酶。

Such as trypsin, pepsin, chymotrypsin, papain, thermolysin protease, bromelain and so on.

如胰蛋白酶、胃蛋白酶、胰凝乳蛋白酶、木瓜蛋白酶、嗜热菌蛋白酶、菠萝蛋白酶等。

The clotting time and breaking strength of soymilk curds coagula ted by 13 proteinases were investigated.

以凝固时间和凝固强度为指标，考察了13种蛋白酶的豆乳凝固能力，发现胃蛋白酶、凝乳酶和风味蛋白酶没有豆乳凝固活性，Alcalase、木瓜蛋白酶和菠萝蛋白酶具有较强的豆乳凝固能力。

Furfur. At the same time, selected the culture supernatant. Used the whole-fat-cow"s-milk plate method, the Folin-phenol method and the QuantiCleave proteinase Assay Kit to test the proteinase activity of mycelial phase and yeast phase of M. furfur. The effect of temperature and pH on this assay was also evaluated.Result:①The whole-fat-cow"s-milk plate method: Seven days after inoculation, the proteinase activity of the mycelial phase supernatant (12.5 ± 1.2mm) is higher than that of the yeast phase (9.25±0.71mm)(p.05); With the passage of the inoculation time, the proteinase activity of the mycelial phase is rising; the temperature has no obvious effect on the proteinase

结果：①全脂牛奶平板法：培养第7天菌丝相上清液蛋白酶活性(12.5±1.2mm)高于酵母相(9.25±0.71mm)(p＜0.05)；菌丝相上清液蛋白酶活性随培养天数延长而增大；25℃和37℃两种温度对上清液蛋白酶活性无明显影响(P＞0.05)；②Folin-酚法：上清液蛋白酶活性随培养天数、菌落计数、菌丝诱导率增加而增大，培养液pH值呈下降趋势；同一天的菌丝相上清液蛋白酶活性明显高于酵母相(p＜0.05)；三种温度(25℃、37℃、49℃)及三种pH值(3.8、5.6、7.4)对上清液蛋白酶活性无明显影响；温度37℃、pH5.6时菌丝相上清液蛋白酶活性最高；③QuantiCleave蛋白酶试剂盒：菌丝相及酵母相上清液中均含有蛋白酶且

The properties of Mucor protease are studied. The Mucor protease are multienzymes that contain neutral and alkaline protease that have optimum pH in 9. 4 and a stable pH range 5. 5～10.The optimum temperature for neutral is in 60 ℃ and alkaline in 50℃. The activity of enzymes is stable for 100min in 40℃ and 50℃ incubation.

二、检测了毛霉蛋白酶的性质，结果表明毛霉蛋白酶系以中性及碱性蛋白酶为主，该酶系的最适pH为9.4，在PH5.5～10的范围内稳定，中性蛋白酶的最适温度为60℃，碱性蛋白酶的最适温度为50℃，在40℃、50℃保温100min酶活稳定，属于中高温型蛋白酶。

The E. coli ClpQY is an ATP-dependent protease that consists of an ATPase large subunit and a peptidase small subunit. The function of ClpQY protease is as a chaperon in refolding of misfolded peptides and as a protease to catalyse the degradation of abnormal proteins as well.

大肠杆菌ClpQY是一个ATP依赖的蛋白酶，ClpQY蛋白酶包含了具ATPase活性的大蛋白分子和一个小分子的peptidase，ClpQY蛋白酶作为一伴随蛋白质扮演分解错误摺叠的蛋白质，也为一催化分解不正常的蛋白质的蛋白酶角色。

The optimum hydrolytic conditions of razor clam for neutral protease were : enzyme concentration 2.4%, hydrolysis temperature 50癈, substrate concentration 1:3, pH 7 and reaction time 6 hrs with the degree of hydrolysis and extraction rate of total nitrogen 42.46% and 83.04% respectively; and foracid protease they were: en/yme concentration 6.0%, hydrolysis temperature 50癈, substrate concentration 1:4, pH3.5 and reaction time 5 hrs with the degree of hydrolysis and extraction rate of total nitrogen 46.37% and 87.94% respectively, the hydrolysate being clear light yellow. For the combination of two kinds of proteases they were: first hydrolyzing with 2.6% f 1 avouryme for 3 hrs, then hydrolyzing with 2.4% neutral protease for 3 hrs with the degree of hydrolysis and extraction rtiie of total nitrogen 4-1.57% and 86.95% respectively.

最后综合考虑了水解率、总氮回收率和水解液的色泽、澄清度等指标，得出了较适宜的酶种为单酶以枯草杆菌中性蛋白酶和酸性蛋白酶效果较好，双酶以风味蛋白酶与枯草杆菌中性蛋白酶双酶组合水解效果较好，其适宜的水解工艺条件分别为：枯草杆菌中性蛋白酶加酶量为2.4%，水解温度50℃，料水比1：3，pH值中性条件下水解6h，绕蛙蛋白质的水解率和总氮回收率分别为42.46%和83.04%；酸性蛋白酶水解编蛙肉的适宜的工艺条件为加酶量6.0%、水解温度50℃，料水比l：4，pH值3.5条件下水解sh，水解率为46.37%，总氮回收率为87.94%，水解液呈较清澈的淡黄色；双酶采用先用2.6%风味酶水解3h后，再加入2.4%中性蛋白酶水解3h，水解率达44.57%，总氮回收率为86.95%。

It revealed high inhibition specificity toward serine proteinases (bovine trypsin, bovine chymotrypsin, and porcine trypsin). It did not exert any inhibitory activity toward cystein proteases and aspartyl proteinases.

丝氨酸蛋白酶抑制剂对丝氨酸蛋白酶家族中的牛胰凝乳蛋白酶、牛胰蛋白酶、猪胰蛋白酶三种蛋白酶的活性均有强烈的抑制作用；而对半胱氨酸蛋白酶家族中的木瓜蛋白酶及天冬氨酸蛋白酶家族中的牛胃蛋白酶几乎没有作用。

But there are few or no visible F-actin ring of blocking proteinase being released in MC of tryptase and chymase immunoreactivity MC(subscript TC and MC of chymase immunoreactivity MC(subscript C. Cell appearance was inflated and intracellular proteinase had been released.

而类胰蛋白酶和类糜蛋白酶免疫反应性的肥大细胞及类糜蛋白酶免疫反应性的肥大细胞内少见或未见明显的阻碍蛋白酶释放的丝状肌动蛋白环；细胞形态膨胀，细胞内蛋白酶已释放。

与蛋白酶相关的网络解释 [注：此内容来源于网络，仅供参考]

bromelin：菠萝蛋白酶

嫩肉粉种类很多,主要品种是蛋白酶类,常用的为植物蛋白酶,有木瓜蛋白酶(papain)、 菠萝蛋白酶(Bromelin)和无花果蛋白酶(Ficin),利用这些酶来降解蛋白质达到致嫩的目的.

bromelin：菠萝蛋白酶 菠萝酶

bromelain 菠萝蛋白酶 菠萝酶 | bromelin 菠萝蛋白酶 菠萝酶 | bromellite 铍石

casease：酪蛋白酶

荖葉(胡椒科) betel pepper; Piper betle L.; betel vine | 酪蛋白酶 casease | 酪蛋白酶 caseiose

cathepsin：组织蛋白酶

7.其他酶类:组织蛋白酶(Cathepsin)是溶酶体半胱氨酸蛋白酶,由嗜中性白细胞、单核细 胞产生. 组织蛋白酶G在成人牙周炎GCF中升高,功能性组织蛋白酶G游离于GCF中,活性升高可反映局部炎症反应状况. Iley[15]经2年观察发现,

B cathepsin B：组织蛋白酶

7562 碳酸脱水酶素C carbonate dehydratase C | 7564 组织蛋白酶B cathepsin B | 7566 组织蛋白酶G cathepsin G

G cathepsin G：组织蛋白酶

7564 组织蛋白酶B cathepsin B | 7566 组织蛋白酶G cathepsin G | 7568 胆碱乙酰转移酶 choline acetyltransferase

chymotrypsin：胰凝乳蛋白酶,糜蛋白酶

chymostatin 胰凝乳蛋白酶抑制剂[分为A、B、C三种] | chymotrypsin 胰凝乳蛋白酶,糜蛋白酶 | chymotrypsinogen 胰凝乳蛋白酶原

Chymotrypsin PDF：糜蛋白酶

BBI7 胆固醇氧化酶 Cholesterol oxidase PDF | BBI8 糜蛋白酶 Chymotrypsin PDF | BBI9 糜蛋白酶原 Chymotrypsinogen PDF

chymotrypsinogen：胰凝乳蛋白酶原,糜蛋白酶原

chymotrypsin胰凝乳蛋白酶;糜蛋白酶 | chymotrypsinogen胰凝乳蛋白酶原;糜蛋白酶原 | chymotrptichydrolysis胰蛋白酶水解(作用)

chymotry inogen：胰凝乳蛋白酶原

chymotry in|胰凝乳蛋白酶,糜蛋白酶 | chymotry inogen|胰凝乳蛋白酶原 | chytrid|壶菌[一类真菌]