查询词典 glycinin

Size exclusion liquid chromatography analysis suggested further that high phytate content might cause the aggregation of glycinin globular.

排阻色谱实验结果表明高植酸含量会引起球蛋白的聚合。

It was also found that it was basic subunit B3 of 11S glycinin that mainly degraded during the germination period and there was almost no degradation effect on 7S and 11S, main components in soybean storage protein.

大豆发芽过程中，内源蛋白酶主要使11S大豆球蛋白的碱性亚基B3发生降解，对贮藏蛋白的主要成分7S和11S几乎没有作用。

0 And 37～50℃. The glycinin of soybean acid-precipitated protein were polymerized easier by MTGase than β-conglycinin.

MTGase聚合大豆酸沉蛋白时，对大豆球蛋白的聚合效果明显优于β-伴豆球蛋白。

Based on DNA sequence and the molecular mass of E.coR I and Pst Ifragments,the physical map of the gene encoding the A1aB1b-subunit of glycinin wasconstructed.

根据E.coR I、Pst I酶切片段及DNA序列分析结果，构建了大豆球蛋白A1aB1b亚基基因的物理图谱。

This investigation characterized the wettability and adhesive properties of the major soy protein components conglycinin (7S)and glycinin( 11S)after urea modification and found out the secondary structures playing key roles on the adhesive strength of 7S and 11S proteins after modifying with urea.

随着人们对环境保护意识的增加和地球有限资源的缺乏，大豆蛋白在胶粘剂工业中的应用也越来越显示出强大的吸引力，鉴于前人的研究成果，文章研究了大豆7S和11S球蛋白经过尿素变性后在松木、樱桃木和胡桃木上的粘接强度和湿润能力。

The result indicates the length of the clone sequence is 963bp and shares a similarity of 45.24 % with the published Glycine max glycinin subunit G7 (Gy7) gene promoter.but have more similar to quantity and distance of promoter elements, they all contained typical TATA-box, CAAT-box and necessary regulatory motifs of seed-specific expression.

测序结果表明所克隆的片段长为963bp，与预期设计的大小一致，该片段与已发表的11S球蛋白基因启动子序列的相似性为45.2％，但所含的启动子序列元件的数量和距离上很相似，均具有有典型的TATA盒和CAAT盒，以及种子特异表达所必须的调控元件。

This study was based on the soy protein isolates as raw materials. Chemical modification( acetylation,succinylation ,phosphorylation and urea modification) of SPI were used to improve adhesive strength and water resistance of SPI-based plywood adhesives. Then two modified ways combined were applied to SPI and their adhesive properties were studied. This research also characterized the thermal and adhesive properties of two major soy protein components 7S conglycinin and 11S glycinin after urea modification. Finally, the mechanism of improving SPI's adhesive properties was preliminarily discussed.

本文是以大豆分离蛋白为原料，进行SPI的化学修饰以提高其胶粘特性；采用了磷酸化试剂三聚磷酸钠、乙酰化试剂乙酸酐、琥珀酰化试剂琥珀酸酐和有机溶剂尿素修饰和变性SPI，研究修饰和变性后的SPI作为木材胶粘剂的胶粘性与耐水性，同时研究了两种方法复合修饰SPI对其粘度、胶粘强度和耐水性的影响；然后以SPI为原料，进行7S和11S球蛋白的提取以及胶粘特性的研究，对SPI起胶粘特性的机理进行了初步探讨。

The enthalpy of 7S and 11S with 5mol/L urea modification was zero. Finally, the 11S glycinin was modified by 1mol/L urea and then phosphorylated to various degrees by varying solutions of STP(0～10%), but this could not improve its adhesive properties.

最后，采用尿素变性和磷酸化修饰两种方法复合修饰11S球蛋白，从实验结果发现这两种方法复合并不能够提高11S球蛋白的胶粘特性。

The existence of dextran sulphate to the native ovalbumin leads to decrease about 60％ in fluorescence intensity following high pressure treatment. Complexation of polysaccharide with ovalbumin seems to protect the protein against pressure induced conformational change and aggregation; The presence of τ-carrageenan in glycinin solution is also found to protect the protein against pressure.

经超高压处理后，加入硫酸右旋糖苷的鸡蛋清蛋白溶液中的ANS荧光强度显著降低，降低约60％；这表明，硫酸右旋糖苷的加入可以和鸡蛋清蛋白相互作用，从而在超高压处理中起到稳定蛋白质天然构象的作用；对于大豆豆球蛋白溶液而言，ι-角叉菜胶的加入有维持高压下大豆豆球蛋白构象稳定性的作用。

Circular dichroism spectroscopy measurements also reveal that the ordered structure content of α-helical and β-structure of ovalbumin decrease, and the unfolded random structure is enhanced with increasing pressure; While the existence of dextran sulphate to the native ovalbumin, there are no apparent change on the secondary structure of ovalbumin; It seems same to glycinin.

圆二色性光谱分析表明，经超高压处理后，鸡蛋清蛋白分子中规则的二级结构减少，而部分规则的二级结构和无规卷曲含量增加。加入硫酸右旋糖苷的鸡蛋清蛋白溶液经超高压处理后其二级结构中各部分的含量变化不大：对于大豆豆球蛋白，加入硫酸右旋糖苷后，大豆豆球蛋白分子经超高压处理后其有序结构的减少及无规卷曲的增加都相对减缓。

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。