- 更多网络例句与谷蛋白相关的网络例句 [注：此内容来源于网络，仅供参考]
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The structure and properties of gliadin and glutenin in the wheat gluten powder are summarized.
较全面的概述了谷朊粉中麦醇溶蛋白、麦谷蛋白的结构和性质，介绍了谷朊粉在工业和非工业领域的应用，提出了谷朊粉研究的方向，同时展望了谷朊粉在工业领域的发展前景。
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Therefore, according to the second conclusion, in order to obtain the information about mutant glutelin genes, the cloning of new glutelin genes should be done, then the relationship between the new genes and the low glutelin content can be determined.
从这一结果可得出二个不同的推论：一，LGC-1谷蛋白水平下降不发生在转录阶段，它有可能受转录后的某一机制控制；或二，LGC-1谷蛋白水平下降虽然发生在转录阶段，而转录水平发生变化的谷蛋白基因是目前还未被克隆报道过的。
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Compared with high-yielding cultivation in wheat, the SHY cultivation could significantly increase the capacity and contents of wet gluten, protein, albumin, prolamin and glutelin. There were no significances in globulin content and the ratio of glutelin to prolamin between the SHY and CK.
与普通高产栽培相比，超高产小麦栽培可以显著增加籽粒的容重、湿面筋含量、粗蛋白质含量、清蛋白、醇溶蛋白和谷蛋白的含量，对球蛋白含量与谷醇比无显著影响。
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Under two levels of earing fertilization (N0 and N2), compared with 25℃ treatment, heat stress (35℃) accelerated the grain filling and resulted in less grain weight, and also reduced the two glutelin subunits content of both fertilization treatments 12.1% and 5.7% respectively, and reduced the prolamin content of them 6.7% and 4.9% respectively. Simultaneously, the polypeptides above 57 kD was increased 18.8% and 11.7% respectively, and grain crude protein content was also increased 0.56% and 0.35% respectively.
在N0和N2两个穗肥水平下，35℃高温处理均提高了子粒灌浆速度，明显降低了子粒单粒重；35℃高温处理还使谷蛋白的两个亚基的含量较25℃处理分别降低12.1%和5.7%，使醇溶蛋白含量分别降低6.7%和4.9%，同时却使谷蛋白组分中57kD及以上多肽的积累分别增加18.8%和11.7%，且子粒的粗蛋白含量也分别增加0.56%和0.35%。
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In its protein has the albumin,谷蛋白, mellowly dissolves theprotein, the amino acid and so on, always tonic which prolongs thelife by our country people achievement.
其蛋白质中有白蛋白、谷蛋白、醇溶蛋白、氨基酸等，历来被我国人民作为延年益寿的补品。
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The seed proteins and amino acids of legume seeds such as red bean,mung bean,pea and broad bean were studied by using the modernbiochemical technique,and the differences of quality in these proteinswere compared.
为比较食用豆类种子蛋白的品质，我们对红小豆、绿豆、豌豆、蚕豆的种子蛋白含量及氨基酸组成进行了生化分析，并分别提取清蛋白、球蛋白、醇溶谷蛋白和谷蛋白，测定其蛋白质及氨基酸的含量。
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It shows that protein content is the base factor for good breadmaking quality,but the relative content of gluten,especially the high-molecular-weight glutenin subunit and glutenin macropolymer are more important for bread-making quality.
与粗蛋白含量相比，谷蛋白的相对含量，尤其是高分子量谷蛋白亚基的相对含量及谷蛋白大聚合体的相对含量对面包烘烤品质的影响更大。
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Study on glutenin subunits,GMP content and their relationships with(T.aestivum L.)With the analysis of high and low glutenin subunits of common wheat(Triticum aestivum L.)in China,the correlations between glutenin compositions,glutenin macropolymercontentand breadmaking quality were studied.Also a rapid and efficient detection method of geneticpolymorphism at Glu-D1y loci in wheat was established using polymerase chain reaction.
分析了100份小麦农家品种和241份育成品种的高、低分子量谷蛋白亚基的组成以及有关的品质性状，研究了高分子量谷蛋白亚基频率的变化，用单向一步SDS-PAGE的方法分离LMW-GS，并对我国小麦品种进行初步分类；在亚基水平上研究了不同的亚基或亚基组合对品质性状的影响；在聚合体水平上研究了谷蛋白大聚合体的含量与其他烘烤品质性状的相关性及其在面包体积预测中所起的作用；在基因水平上利用PCR技术研究了1D染色体上控制y-型谷蛋白亚基的Glu-Dly位点基因的多态性。
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The 57 kD precursor, 37-39 kD acidic subunit and 22-23 kD basic subunit of glutelin and the 13 kD prolamine could be showed clearly.
各种水稻能够显示清晰的蛋白组分条带主要有：谷蛋白37~39 kD酸性亚基、22~23 kD碱性亚基、谷蛋白57 kD前体多肽和13 kD醇溶蛋白多肽。
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Composition of low molecular weight glutenin subunits and gliadins were investigated with thirty common wheat cultivars which are widely grown in Shangdong province. In our study we used acid polyacrylamide gel electrophoresis and SDS-polyacrylamide gel electrophoresis, analysed Sedimentation test, Protein content, Mixing time, Stability, Max-resistance to extension, Farinograph Quality Number and Extensogram area of the 30 common wheats. They have close relationship with the technology properties of noodle wheat cultivars.
本研究通过酸性聚丙烯酰胺凝胶电泳和SDS-聚丙烯酰胺凝胶电泳，分析了30个山东省种植面积较大且具有部分代表性的普通小麦品种的低分子量麦谷蛋白亚基和醇溶蛋白组成，测定了30个品种的蛋白质含量、沉淀值、面团形成时间、稳定性、粉质评价值、最大拉伸阻力和拉伸曲线面积等面粉及面团主要品质性状，分析了低分子量谷蛋白亚基和醇溶蛋白组成与面条小麦品质性状的关系。
- 更多网络解释与谷蛋白相关的网络解释 [注：此内容来源于网络，仅供参考]
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glutelin：谷蛋白
(2)谷蛋白(glutelin)和醇溶谷蛋白(prolamin):植物蛋白,不溶于水,易溶于稀酸、稀碱中,后者可溶于70-80%乙醇中. 氨基酸的重要理化性质:两性解离、茚三酮显色、与2,4-二硝基氟苯(DNFB)反应、与异硫氰酸苯酯(PITC)的反应
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glutelin：谷蛋白;麸蛋白
gluten 麸质 | glutelin 谷蛋白;麸蛋白 | glutaminase 麸醯胺酸酶
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gluten：谷蛋白
随著愈来愈多的消费者对谷蛋白(gluten)过敏,也促使「不含谷蛋白」的食品也有后来居上的趋势. 谷蛋白是榖类自然生成的一种蛋白质.
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glutenin：麦谷蛋白
小麦中所含蛋白质主要可分为麦白蛋白(清蛋白质类:Albumin),球蛋白(Globulin),麦胶蛋白(麸蛋白:Gliadin),麦谷蛋白(Glutenin)等四种.前两者易溶于水而流失,后两者不溶于水.这两种蛋白与其他动,植物蛋白不同,
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Glutenin subunits：谷蛋白亚基
醇溶蛋白:HMW glutenin | 谷蛋白亚基:Glutenin subunits | 可溶性谷蛋白:Soluble glutenin
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glutenin fiber：麦谷蛋白纤维
gluten turbidity 蛋白质浑浊 | glutenin fiber 麦谷蛋白纤维 | glutenin 麦谷蛋白
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Glutenin polymer：谷蛋白聚合体
谷蛋白大聚合体:glutenin macropolymer | 谷蛋白聚合体:Glutenin polymer | 麦谷蛋白亚基:Glutenin subunits
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prolamin：醇溶谷蛋白
2,谷蛋白(glutelin)和醇溶谷蛋白(prolamin):植物蛋白,不溶于水,易溶于稀酸、稀碱中,后者可溶于70-80%乙醇中. 纤维状蛋白质(fibrous protein)广泛地分布于脊椎和无脊椎动物体内,它是动物体的基本支架和外保护成分,
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oryzenin：米谷蛋白
谷蛋白(glutelin):不溶于水、醇及中性盐溶液,但易溶于稀碱或稀酸,如米谷蛋白(oryzenin)和麦谷蛋白(glutelin)等. 4. 醇溶谷蛋白(prolamine):不溶于水及无水乙醇,但溶于70%-80%乙醇中,组成上的特点是脯氨酸和酰胺较多,
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prolamine：醇溶谷蛋白
从组成上可分为单纯蛋白质(分子中只含氨基酸残基)及结合蛋白质(分子中除氨基酸外还有非氨基酸物质,后者称辅基);单纯蛋白质又可根据理化性质及来源分为清蛋白(又名白蛋白,albumin)、球蛋白(globulin)、谷蛋白(glutelin)、醇溶谷蛋白(prolamine)、精蛋白(prot