糖化

Objective To explore the effects of ovariectomy on rats' AGEs and LPO, and to discuss the effects of both aminoguanidine and TSR.

目的 研究去卵巢对大鼠晚期糖化终末产物和脂质过氧化物的影响，探讨氨基胍和补肾方药的作用。

The biological characteristics study of the Y9601and Y9801 strains showed the strain Y9601 had a stronger ability to assimilate starch and ferment alcohol from starch. The Y9601 was identified as a new species of Saccharomyces diastaticus, and the Y9801 was identified as Hansenula anomala.

对菌株Y9601及Y9801进行了生物学特性研究，表明菌株Y9601同化淀粉能力强，并对淀粉具有较强的酒精发酵能力，鉴定为酵母属糖化酵母的一个新种；菌株Y9801鉴定为异常汉逊酵母。

In the operation,quality artificial pit mud should be used t o maintain pit port and caproic acid bacteria liquid and esterified enzyme were used to pro-long fermentation period which could improve the quality of liquor by waste distiller's grains .

在浓香型大曲酒丢糟中加入TH-AADY和糖化酶进行再发酵，可提高淀粉利用率3～4个百分点，经济效益明显增加。

The results of the experiment show that the main non-enzymatic browning reactions are Maillard and caramelization reaction, and VC or polyphenol does not play an important role in the color formation.

结果显示：美拉德反应和焦糖化是主要的非酶褐变反应，VC、多酚类物质对颜色形成不起主要的贡献作用；果糖和蔗糖在非酶褐变反应中起重要的作用，葡萄糖的作用几乎可忽略不计。

Several non-enzymatic types of browning reactions that might possibly occur in citrus juice during storage were also discussed, the result indicated that degradation of Vc was the main cause of browning, whereas the possibility for Maillard reaction, Caramelization, Polyphenol oxidation and condensation to take place in juice was little.

在贮藏过程中，还对橙汁中可能发生的几种非酶褐变类型进行了探讨，发现Vc的降解反应是橙汁褐变的主要原因，而美拉德反应、焦糖化反应或酚类化合物的氧化缩合反应在橙汁中发生的可能性都很小。

Scorched flavor of Boiled sunflower seed after improvement increases significantly. The sugar content variation degree of boiled sunflower seed were similar with fried one and proved that the maillard reaction and caramelization degree were similar with fried one.

改进工艺后的煮制葵花籽的焦香味显著增加，其中蔗糖的含量的变化程度与炒制葵花籽接近，揭示其美拉德反应及焦糖化的程度接近炒制葵花籽。

The browning reaction is mostly non-enzymatic browning, including maillard reaction and caramelization .

浓缩苹果汁的生产工艺基本消除了果汁贮藏期的酶促褐变，在贮藏期的褐变限于非酶促褐变，主要是Maillard反应和焦糖化反应。

After PPO being destroyed,oxidation and condensation of polyphenols were the causes of banana juice browning before juice was sterilized,while caramelization of sug ar played an important role in browning during sterilization.

当热烫充分时，酚类化合物氧化聚合是杀菌前香蕉汁褐变的主要原因，而杀菌时的色泽变化主要是糖类焦糖化反应的结果。

Of the ten ways,"buckle" represents that the palm is downward while the back of hand is upward facilitating caramelization inside the tea.

如其中的&扣&即是手掌向下内陷，手背向上隆起，促使茶叶内部焦糖化加剧。

Methods; In APS treatment group and control group, levels of insulin, C-peptide, myocardial enzymes, glycosylated serum protein and angiotensin were measured; Expression levels of chymase and angiotensin-coverting enzyme mRNA were detected by RT-PCR.

检测APS治疗组和对照组DM仓鼠的胰岛素、C肽、心肌酶谱、糖化血清蛋白和血浆。

Do you know, i need you to come back

你知道吗，我需要你回来

Yang yinshu、Wang xiangsheng、Li decang,The first discovery of haemaphysalis conicinna.

1〕 杨银书，王祥生，李德昌。安徽省首次发现嗜群血蜱。