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gliadin相关的网络例句

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与 gliadin 相关的网络例句 [注:此内容来源于网络,仅供参考]

Lead to the silence of intrinsic coding genes and the expression of new genes. This brought to transgenic lines the components of gliadin different from the receptor.

基因的插入,导致原有编码基因的沉默和新基因的表达,从而使转基因株系产生了异于受体的蛋白质组分。3。

The new test took only about 90 minutes and could detect gliadin in the parts per billion range.

过去溶酶检测法检测麸质用时8个小时,而现在这项新方法只需90分钟即可,它能在一千万个蛋白中迅速检测到麸朊蛋白。

The result of seed gliadin electrophoresis showed that there were significant differences in the zynome between transgenic lines and receptor, which were appearance of new bands and disappearance of the receptor's and the degree of expression was also different.

醇溶蛋白电泳结果显示,转基因株系与受体相比存在着显著的差异,主要体现在转基因后代中出现了新带或者缺少了受体的部分谱带及表达量的差异。

Macha, and there were 28 gliadin patterns. Each accession had 19 to 34 bands, resulting in a total of 49 bands in 29 accessions.

结果表明,供试材料共有28种带型和49条谱带,每份材料可电泳分离出19~34条带,平均25条。

Effects of protein concentration, temperature, pH and metal ions onrheological behavior of gliadin solutions or gels were examined.

研究了醇溶蛋白溶液与凝胶的流变行为,考察了蛋白质浓度、温度、pH值、金属离子浓度等对醇溶蛋白溶液与凝胶流变行为的影响。

The different protein components responded differently to the treatment of nitrogen application. The gliadin, glutelin and total protein content increased with increasing of the nitrogen amount.

不同蛋白质组分对施氮的反应有差异,醇溶蛋白、谷蛋白和总蛋白含量均随施氮量的增加而逐渐提高。

The results showed that contents of crude protein, albumin, globulin and gliadin in grains were significantly increased, but glutenin content was decreased by high temperature

表明高温下提高的营养器官游离氨基酸含量及籽粒对氨基酸的快速利用是籽粒蛋白质含量增加的生理原因。

In all level of nitrogen and sulphur, the effect of the changes of gliadin fractions was small on the grain protein content and wet gluten content and SDS-sedimentation value.

所有氮硫处理,不同品种4种醇溶蛋白组分的变化总体上对籽粒蛋白质含量、湿面筋含量和SDS-沉降值的影响不大。

The proportion of the number of induced new gliadin protein bands and totally separated bands was 50% in high dose and 364% in moderate dose, respectively.

低能N+离子束注入诱导的醇溶蛋白变异与高分子量谷蛋白亚基的变异有相似的规律。

The high contents of storage protein and glutenin and gliadin were the basis of obtaining the high baking quality in wheat of Mianyang.

高的籽粒蛋白质含量和谷蛋白与醇溶蛋白含量是绵阳系列小麦品种获得较好烘烤品质的前提。

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然而,正如其名字所指出的那样,CD盘不能写,也不能用任何方式改变其内容。

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