木瓜蛋白酶

Compound enzymes of cellulose,pectolase and papain with ratio of 2 : 1 : 1 were used to isolate polysaccharides from laminaria,and influence of two different ways of addition of compound enzymes on polysaccharide extracting rate and polysaccharide content were studied.

采用复合酶法(纤维素酶、果胶酶、木瓜蛋白酶，比例为2：1：1)从海带中提取3种多糖，并分析了不同加酶方式对海带多糖提取率和含量的影响。

On the other hand, the amidase activity and esterase activity of papain were determined at different temperatures.

一方面，通过比较常温溶液体系、低温溶液体系以及低温固液体系中的肽合成产率，发现低温和固液共存是动力学控制肽键合成的两个有利因素：另一方面，通过对木瓜蛋白酶催化水解动力学的研究，分别测定了该酶在不同温度下的酯酶活性和酰胺酶活性。

The different effects of water-miscible organic solvents on the esterase and amidase activities of trypsin have been known for some time.

本文首次报道在单相共溶剂体系通过溶剂的疏水作用对木瓜蛋白酶的酰胺酶活性和酯酶活性进行调控。

The new model targeted on Cathepsin K was proved to be feasible and effective in the screening for antiosteoporosis drug.

初筛以抑制木瓜蛋白酶的活性为指标，经筛选从1000株真菌中得到9株具有较强抑制效应的真菌，复筛采用对纯化的组织蛋白酶K的特异性抑制效应为指标。

Various specialty salts for specific uses are available in stores: for example, tenderizer (salt fortified with enzymes such as papain, used to tenderize meat), salt enriched with sodium nitrate or a combination of sodium nitrate and potassium nitrate (used to cure meats and as a preservative), and flavored salt (garlic salt, onion salt, celery salt, etc.).

各种的特制盐在商店可以买的到，例如：软化剂(盐加强与酵素作用，譬如木瓜蛋白酶使肉软嫩)，盐被用在与硝酸钠或硝酸钠和硝酸钾的混合(使用在加工保藏肉和作为防腐剂)，和调味盐(大蒜盐、葱盐、芹菜盐等)。

The optimal technology conditions were studied to enrich biological active calcium from goosefish bone by neutral protease , papain , pancreatic and pepsin enzyme .

实验采用选取中性蛋白酶，木瓜蛋白酶和胰蛋白酶作用于鮟鱇鱼骨，研究了富集鮟鱇鱼骨中生物活性钙的最佳工艺条件。

Oyster was hydrolyzed by papain and neutral proteases and antioxidative activity of oyster hydrolysate was studied.

检测了牡蛎木瓜蛋白酶和中性蛋白酶酶解液的抗氧化活性。

The corn protein flour was hydrolyzed by a fractional hydrolysis with alkaline protease and caroid to produce corn peptide flour and the hydrolysis technological process was determined.

利用碱性蛋白酶和木瓜蛋白酶双酶对玉米蛋白粉进行分步水解，确定制备玉米肽干粉的工艺流程。

Smashed yak bone paste was subjected to the fermentation by Lactobacillus bulgarian or the enzymolysis by trypsinase,dispase or caroid,respectively,followed by the determination of dissociative calcium(Ca2+) content,amino acid nitrogen content and pH.

用保加利亚乳酸杆菌发酵和用胰蛋白酶、中性蛋白酶、木瓜蛋白酶酶解超微粉碎牦牛骨泥，测定骨泥中的游离钙(Ca2+)、氨基酸态氮含量和pH值的变化。

The experiment selected dairy fresh milk as raw material, EZAL and MAOLL as fermentation agent, microbial rennet, swine pepsin, lamb rennet, calf rennet, papain and ficin as milk-clotting enzymes to produce hard cheese. This paper studied the physical, chemical and biochemical characteristics of different milk-clotting enzymes during the cheesemaking.

以当日鲜奶为原料，EZAL、MAOLL作为发酵剂，微生物酶、小牛皱胃酶、胃蛋酶、羔羊皱胃酶、木瓜蛋白酶和无花果蛋白酶作为凝乳酶生产硬质干酪，研究了不同凝乳酶在干酪成熟期的理化和生化特性。

The absorption and distribution of chromium were studied in ryeusing nutrient culture technique and pot experiment.

采用不同浓度K2CrO4(0，0.4，0.8和1.2 mmol/L)的Hoagland营养液处理黑麦幼苗，测定铬在黑麦体内的亚细胞分布、铬化学形态及不同部位的积累。

By analyzing theory foundation of mathematical morphology in the digital image processing, researching morphology arithmetic of the binary Image, discussing two basic forms for the least structure element: dilation and erosion.

通过分析数学形态学在图像中的理论基础，研究二值图像的形态分析算法，探讨最小结构元素的两种基本形态：膨胀和腐蚀；分析了数学形态学复杂算法的基本原理，把数学形态学的部分并行处理理念引入到家实际应用中。