查询词典 glycinin

The polymerization of mono-substrate food proteins such as sodium caseinate, bovine serum albumin, glycinin and β-conglycinin,β-lactoglobulin and α-lactoalbumin by MTGase were studied by SDS-PAGE combined with the technique of imaging.

采用SDS-PAGE结合凝胶成像技术研究了还原状态下MTGase催化酪蛋白酸钠、牛血清蛋白、大豆球蛋白和β-伴豆球蛋白(β-conglycinin)、β-乳球蛋白和α-乳白蛋白等单底物蛋白聚合，结果表明：MTGase较易催化CN和BSA聚合，其次为glycinin，而β-伴豆球蛋白、β-LG和α-LA最不易。

Adsorption of soy glycinin at the air-water interface increased with the increasing protein concentration in the initial bulk phase, and depended especially on the pH value.

大豆球蛋白在空气-水界面上的吸附随着初始体相蛋白浓度的增加而加快，受体相pH值的影响很大。

A simple two step precipitation method was used to investigate the effect of Mg(superscript 2+) instead of Ca(superscript 2+) on fractionation of soybean glycinin and β-conglycinin. Compositional and physicochemical properties of the resulting protein fractions were characterized.

使用一种简单的两步沉淀方法研究了Mg(上标 2+)和Ca(上标 2+)对大豆球蛋白及β-伴球蛋白级分分级的影响，并对所得产品的某些理化性质进行了表征。

The high pressure effects on the structure properties of glycinin and β-conglycinin are analyzed and the mechanism of high pressure denaturation protein is clarified; By simulating the real food systems, high pressure effects on the interaction of protein and polysaccharide are studied; The relationship between the change of protein structure and function are studied in the presence of polysaccharide.

研究超高压处理对大豆豆球蛋白和β—伴球蛋白分子结构特性的影响，了解超高压促使蛋白质变性的机理；模拟食品真实体系，研究超高压对蛋白质及多糖相互作用的影响；分析在多糖存在的条件下，超高压处理对蛋白质分子结构变化及功能特性的影响。

By submerged liquid fermentation technology glycinin with macromolecular weight are broken down into peptides with smaller molecular weight, and by which a process of protein decomposition as well as peptide synthesis are achieved.

项目简介：该项目是利用现代生物技术，通过深度的液态发酵，将大分子的大豆球蛋白分解为小分子的肽，完成动物体外分解蛋白合成肽类物质的过程。

The results indicate that Ax peptides of the acid subunit of soybean glycinin was most susceptible, and the β bands of β-conglycinin and basic subunit of glycinin was most resistant to digestion.

结果表明，大豆球蛋白酸性亚基的Ax多肽链最容易被水解，所有的酶对其均有作用，而碱性亚基和大豆伴球蛋白的β亚基最难被水解。

The results showed that the reaction activity between glycinin (7S subunit) and maltodextrin was high, and the reaction proceeds quantitatively regardless of the variation of protein and polysaccharide mass ratio. The molecular properties of the formed conjugates are also highly uniform. The reaction activity between β-conglycinin (11S subunit) and maltodextrin is relatively lower Compared to that of glycinin, and the molecular properties of these conjugates are affected by the variation of the R values.

电泳分析表明：7S亚基与麦芽糊精的反应性较高，而且在文中所研究的蛋白质与多糖质量比的范围内，7S亚基都能与麦芽糊精发生定量的共聚合反应，形成分子特性高度一致的共聚物；而11S亚基与麦芽糊精间的反应性较低，共聚物的分子特性受蛋白质与多糖质量比的影响。

Urea could improve shear strength and water resistance of 7S conglycinin and 11S glycinin, and 11S glycinin had a maximum value at 1mol/L urea.

采用各种浓度的尿素对7S和11S球蛋白进行变性，其中1mol/L尿素变性提高胶粘特性的效果最好。

This papersummarizes the studies on glycinin including components,structure and gene families.The homogeneity of the glycinin gene sequences was compared by bioinformatics.Heredity Distances of the six glycinin genes were analyzed. Special emphasis is laidupon comparing the sequences and components of amino acids in the glycinin. Thecontents of major amino acids in the intact glycinin and in the acid and basic peptideswere analyzed. In view of others and our researches, we advance some new thinkingand tactics of improving rice nutritional quality by using glycinin genes.

本文在简要介绍大豆球蛋白组分、结构及基因家族后，采用生物信息学方法分析比较了不同种类大豆球蛋白基因之间的序列同源性，并对不同大豆球蛋白基因的遗传距离作了分析；本文还重点比较分析了不同大豆球蛋白的氨基酸序列和组成，以及不同酸性肽和碱性肽中重要氨基酸的含量，基于对前人工作的总结和我们的分析结果，本文提出了利用大豆球蛋白基因进行水稻营养品质改良研究的新思路和新策略。

The Sulfhydryl content of glycinin and β-conglycinin are increased with the increasing of pressure and prolong of processed time; Fluorescence analysis reveals that glycinin has larger hydrophobic regions while processed by higher pressure; But to β-conglycinin, the hydrophobic regions change according to different pressure; The changes of ultraviolet difference spectra of pressured glycinin show that amino acid residues which have ultraviolet absorbance are exposed on the surface of the protein molecule with its unfolding by high pressure denaturation as well as the exposure of sulfhydryl and dissulfide groups.

处理压力的升高和时间的延长都将使大豆豆球蛋白和β-伴大豆球蛋白的半胱氨酸残基暴露，巯基含量增加。荧光分析表明，经压力处理后大豆豆球蛋白表面疏水区域增多：而对于β-球蛋白，在低压作用下，其疏水区域减少，在高压作用下，其疏水区域增加，但在过高的压力下，β-伴球蛋白中的疏水区域又呈现减少的趋势。

The split between the two groups can hardly be papered over.

这两个团体间的分歧难以掩饰。

This approach not only encourages a greater number of responses, but minimizes the likelihood of stale groupthink.

这种做法不仅鼓励了更多的反应，而且减少跟风的可能性。