水解蛋白质的

The effects of different liquefying conditions on DE and lixiviating rate of raw materials, the hydrolysis conditions about protein, starch and β-dextrin, and the effects of different addition quantity of barley on wort compositions were mainly investigated.

主要考察了液化条件对DE值和原料浸出率的影响；蛋白质、淀粉以及β-葡聚糖等物质的水解情况；添加不同比例的大麦对麦汁组成的影响等。

Enzymatic protein hydrolysis plays a major role in various physiological processes, including digestion, and is regulated by proteinase inhibitors.

Enzymatic 蛋白质水解担任各种不同的生理学的程序的一个主要的角色，包括消化，而且被 proteinase 抑制剂管理。

Dismantling and removal of doomed cells is accomplished by proteolysis of vital cellular constituents, DNA degradation, and phagocytosis by neighboring cells.

凋亡细胞的分解和移除通过重要的细胞组分的蛋白质水解、DNA降解和邻近细胞的吞噬作用而完成。

Preliminary studies on the chemical properties of razor clam during storage at different temperatures and with the addition of complex biological preservatives were conducted using sensory, chemical, microbiological methods. The optimum hydrolytic conditions of razor clam with the addition of proteases were determined so as to provide some theoretical references for the preservation and advanced processing of razor clam.

本论文运用感官、化学和微生物学的方法，对缢蛏在不同贮藏温度和添加复合生物保鲜剂条件下的贮藏特性进行了初步研究，同时还以水解率为主要指标，探讨了蛏肉蛋白质酶解的工艺条件，以期为缢蛏的贮藏保鲜与深加工提供理论依据。

Permethylation analysis, periodate oxidation,Smith degradation, acetolysis and partial acid bydrolysis revealed the main chains of XP as mannose of (1-6)-linkages and its side chains were mannose of (1-2)linkages.

甲基化分析、过碘酸盐氧化、Smith降解、乙酰解和部分酸水解显示XP的主链是1→6连接的甘露糖，侧链是1→2连接的甘露糖。1H及13CNMR谱表明所有糖苷键均为a型，结合元素分析XP基本是酵母甘露多糖和蛋白质以及锌的络合物。

Whether fermentative、 proteolytic or lipolytic end products dominate will depend on the nature of the food, the types of microorganisms present, and environmental conditions affecting their growth and metabolic patterns.

解：到底是发酵的终产物占主导还是蛋白质水解的或脂肪分解的终产物占主导，取决于食品本身的性质，食品中存在的微生物类型，以及影响微生物生长和代谢模式的环境条件。

Cheese in storage for the relationships between physicochemistry, rheology andmicrostructure Reasearching for physicochemistry, microstructure and rheology of cheeses showed: as aresult of the casein hydrolysis and broken casein gel network structure, there decomposed smallermaterial. Moreover, hydrophobic amino acid residue on protein surface increased, hydrophobicinteraction enhanced, which lead to a closer connection with casein micelles.

干酪在贮藏期理化、流变学和微观结构三者的关系通过对干酪的理化、流变学和微观结构的研究表明：在干酪的贮藏过程中，由于酪蛋白的水解，酪蛋白原有凝胶网络结构被破坏，分解产生更小的物质；并且，蛋白质表面疏水氨基酸残基增多，疏水相互作用增强，致使酪蛋白结合更紧密。

In Smad pathway, by using cyclohexamide and proteosome inhibitor MG132, we showed that BMP-2 significantly increased inhibitory Smad ( i.e., Smad7) and down-regulated the half-life and protein levels of TbetaRI by poly-ubiquitination and proteosomal degradation.

在 Smad 讯息路径中，藉由转译抑制剂，cycloheximide 以及 proteosome 抑制剂，MG-132的刺激，我们发现第二型骨头成形蛋白可显著增加抑制型 Smad：Smad7的表现，使第一型乙型转形生长因子接受器走向 ubiquitin-proteosome 的水解路径，进而降低第一型乙型转形生长因子接受器的半衰期及蛋白质表现。

In the same time, using Yang Mai 5 as experiment materials, the effects of ABA and Zeatin on membrane physiology, important photosynthetic parameters, key enzyme of photosynthetic C〓 cycle and proteas, nuclease were also studied.

本文以杨麦5号，杨麦158，麦优4号为材料研究了根系功能和叶片光合功能的变化，对伤流液和根、叶中的ABA、ZRs做了系统的分析测定；以杨麦5号为材料对两种激素在膜生理，重要光合作用参数，光合C〓循环关键酶及蛋白质水解酶，核酸酶的作用进行了研究。

Objective To Study the debittering effect of aminopeptidase from Bacillus subtilis on soy protein hydrolysate.

目的研究从豆腐乳中筛选到的一种枯草芽孢杆菌所产的氨肽酶脱除大豆蛋白质水解物苦味的效果。

It has been put forward that there exists single Ball point and double Ball points on the symmetrical connecting-rod curves of equilateral mechanisms.

从鲍尔点的形成原理出发，分析对称连杆曲线上鲍尔点的产生条件，提出等边机构的对称连杆曲线上有单鲍尔点和双鲍尔点。

The factory affiliated to the Group primarily manufactures multiple-purpose pincers, baking kits, knives, scissors, kitchenware, gardening tools and beauty care kits as well as other hardware tools, the annual production value of which reaches US$ 30 million dollars.

集团所属工厂主要生产多用钳、烤具、刀具、剪刀、厨具、花园工具、美容套等五金产品，年生产总值3000万美元，产品价廉物美、选料上乘、质量保证，深受国内外客户的青睐