加酶的

The results show that the optimal hydrolysis conditions of these three enzymes were:50℃,pH 8.5, substrate concentration 1:3,enzyme dosage 1200U/g,time 4h for Alcalase; 45℃,pH 8.1, substrate concentration 1:3, enzyme dosage 1200U/g, time 4h for Trypsin;50℃, pH5.5, substrate concentration 1:3, enzyme dosage 1400U/g, time 6h for Bromelin, respectively. The compound enzymes hydrolysis was investigated on the basis of the single enzyme hydrolysis.

利用单因素试验和正交试验分别对这三种酶单独水解牡蛎的条件进行了研究，得出三种酶水解牡蛎的最佳条件分别为Alcalase：温度50℃，pH8.5，料水比1：3，加酶量1200U/g，时间4h；胰蛋白酶：温度45℃，pH8.1，料水比1：3，加酶量1200U/g，时间4h；菠萝蛋白酶：温度50℃，pH5.5，料水比1：3，加酶量1400U/g，时间6h；为牡蛎生物活性肽的开发提供了基础参考数据。

The effects of jaundice discoloration and lipemia of various concentrations on enzymatic method for determing serum potassium;2. In the experiment the oat protein was extracted from oat flour with ultrasonic-assisted enzymatic method .

采用超声波辅助酶法从燕麦粉中提取燕麦蛋白，研究了料水比、粉碎度、超声时间、超声功率、超声温度以及酶解pH值、酶解时间、酶解温度、加酶量对燕麦蛋白提取率的影响。

It was found that peanut oil extraction rate and peanut protein production were greatly improved by using an enzyme complex containing cellulase, pectase together with protease to treat the ground peanut seeds in the process of aqueous oil extraction. The optimum parameters for enzyme treatment were addition of 0.3% complex cellulose, and reaction at pH 6.4, 49℃ for 4 h.

对花生采用水相酶解法制油与蛋白质提取，与水剂法相比能显著提高油及蛋白质得率；在对不同的酶对比使用后发现，使用包含纤维素酶、果胶酶、蛋白酶的复合酶效果比单一酶好；经优化实验得出酶处理的最适参数为：加酶量0.3%，酶反应时间4h、pH6.4、温度49℃，此条件下，花生油及花生蛋白质得率可分别达95.4%和74.6%。

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%。

Under the conditions of konjak gum water solution 150 g/L,β-mannanase 50 IU/g konjak gum, hydrolytic temperature 50℃ and hydrolytic time 6 h, the hydrolysate is oligo-saccharides and mono-saccharides analyzed by thin-layer chromatography and HPLC analysis.

酶解的工艺条件为：魔芋胶浓度150g/L，加酶量50IU/g，酶解温度50℃，酶解时间6h。所获酶解产物经薄板层析和HPLC检测，主要为低聚糖以及少量单糖。

The degradation of DDTs fitted pseudo-first-order kinetics equation. The constants of degradation rate of DDTs between sterilized control and unsterilized control as well as between sterilized laccase addition and unsterilized laccase addition were close respectively, with the latter much higher than the former.

DDTs的降解过程符合拟表观一级动力学方程，非灭菌对照处理和灭菌对照处理之间，以及非灭菌加酶处理和灭菌加酶处理之间DDTs的降解速率常数分别相近，且加酶处理的降解速率常数明显高于对照处理。

The results showed that under the optimum conditions, the optimum conditions were determined that the microwave power for the two protases was 500W, and the microwave temperature was 46℃for Alcalase and 50℃ for Flavourzyme; the enzyme dosage was 9000U/g for Alcalase and 37.5LAPU/g for Flavourzyme, and the hydrolysis time was just 3min for Alcalase and 13min for Flavourzyme.

结果表明，在最适微波条件下（碱性蛋白酶的微波温度46℃，风味蛋白酶50℃，微波功率均为500W），碱性蛋白酶加酶量9000U/g，酶解3min，风味蛋白酶加酶量37.5LAPU/g，酶解13min，得到的酶解产物的水解度为50.94%，氮收率为96%，多肽得率34.45%，氮溶指数84.22%，三氯乙酸氮溶指数77.99%。

Amylase was used to hydrolyze the starch of oat bran, then the residual quantity of starch was studied. The effect of the amount of water, the amount of α-amylases, the time and the temperature were researched in the enzymatic process.

用α-淀粉酶酶解燕麦麸皮中的淀粉，以酶解后燕麦麸皮中淀粉的残留量为考察指标，研究了酶解反应过程中加水量、加酶量、反应时间及反应温度4个因素对酶解效果的影响。

(Times New Roman小四号,加粗,顶格)Using the vertical polyacrylamide gel electophoresis, the differentiation of peroxide, catalase and esterase isoenzyme from roots, caudexes and leaves of three wild buckwheat were analyzed.

(宋体小四号，加粗，顶格)采用垂直板聚丙烯酰胺凝胶电泳对三份野生荞麦根，茎和叶的过氧化物酶，过氧化氢酶和酯酶的同工酶进行了酶谱分析。

The hydrolysis results under the optimum conditions showed that content of amino nitrogen in the hydrolytes was 50.8% and the degree of protein hydrolyzing in the hydrolytes was 95.8%.

用木瓜蛋白酶和风味酶复合酶酶解的最佳酶解参数为：加酶量比为2：1，温度为65℃，pH为7.0，时间为5h，水解液氨基酸态氮含量为43.2%，蛋白质水解度为85.0%。

According to the clear water experiment, aeration performance of the new equipment is good with high total oxygen transfer coefficient and oxygen utilization ratio.

曝气设备的动力效率在叶轮转速为120rpm～150rpm时取得最大值，此时氧利用率和充氧能力也具有较高值。

The environmental stability of that world - including its crushing pressures and icy darkness - means that some of its most famous inhabitants have survived for eons as evolutionary throwbacks, their bodies undergoing little change.

稳定的海底环境─包括能把人压扁的压力和冰冷的黑暗─意谓海底某些最知名的栖居生物已以演化返祖的样态活了万世，形体几无变化。