糖化过程

BACKGROUND: Oxygen-derived free radicals are produced during non-enzymatic glycosylation of diabetic protein and accompanied with decrease in nitrogen monoxide synthesis so as to cause the calcium increase in cell,evacuation of pykno-granule and apoptosis induced by activating endoenzyme.

背景：糖尿病蛋白质非酶糖化过程中可产生大量的氧自由基，同时伴有一氧化氮合成下降，致使细胞内钙增加，胞内致密颗粒排空、激活胞内酶而启动细胞凋亡的发生。

In conclusion, this enzyme has high potential in the saccharification of xylan and xylan-containing polysaccharides.

结果表明该酶在木聚糖或含木聚糖多糖的单糖化过程可能发挥重要作用。

During continuous mashing, filter 2 is filled when filter 1 is full.

在连续糖化过程中，当压滤机1填满后即填充压滤机2。

Optimising this precursor release during mashing may be a means for controlling final volatile phenol levels in beer.

在糖化过程中优化这种前体的释放也许是一种控制啤酒中最终的易挥发酚的方法。

In this study, the effects of mashing variables such as mashing-in temperature, time and pH, mash thickness,grist coarseness and composition, and stirring regime on the release of ferulic acid were examined.

在这项研究中，需检测糖化过程参数如麦汁的温度、时间、PH、麦汁的浓度、谷物的粗糙度和组成成分以及搅拌方式对阿魏酸释放的影响。

The accumulation of biomass was positively correlated with initial reducing sugar concentration of the culture media The biomass ceased to increase after 16h of culture in liquidized WWWSI, but it remained vigorous growth up to 24h in saccharificated WWWSI.

生物量的积累与基质中还原糖浓度呈正相关，液化废水中培养16h后，生物量不再有明显的上升，液化再糖化的废水中则一直旺盛生长至24h，对此进行动力学分析，构建了可较好拟合白地霉在糖化的小麦淀粉废水中生长过程的动力学模型。

Geotrichum candidum was cultured in liquidized WWWSI and saccharificated WWWSI respectively and the varitity of reducing sugar, biomass, the activities of glucoamylase and proteinase,amino-N,pH in the culturing process were studied,The results showed that the Geotrichum candidum grew better and gave high biomass in saccharificated WWWSI .

将白地霉分别培养在液化及液化后再糖化的小麦淀粉废水中，对培养过程中的降糖、生物量、蛋白酶和糖化酶活力、氨态氮、pH值的变化进行了研究。

In the present study, it has been proved that advanced glycation end products, which formated by nonenzymatic glycosylation in a long-term high blood glucose, play a important role in the loss of pericytes and development of diabetic retinopathy.

近年来的研究认为，慢性高血糖引起蛋白质非酶糖化所产生的糖基化终产物（adavaced glycation end products，AGEs），在周细胞衰亡、糖网病发生的过程中起着非常重要的作用。

As far as oxidation is was concerned, the major concern lied with the fatty acids in the system. The oxidation of most of the fatty acids was attributed to the activity of lipoxygenase in barley and malt although other oxidations also exist such as auto oxidation (non-enzymatic), hydroperoxide decomposition and so on. This enzyme is was partly responsible for the development of the 'stale','cardboardy' flavour in beer during storage, and has been a great concern for brewers and the brewing industry.

在制麦和糖化过程中，尽管存在酶的自氧化和氢过氧化物的降解等，但绝大部分脂肪酸的氧化则是由大麦和麦芽中的脂肪酸氧化酶引起的，该酶对于在啤酒存储过程中纸板味的出现起了部分作用，因此引起了酿造者和啤酒企业的极大重视。

Based the optimized batch-fermentation condition, it was confirmed that the DE of cassavahydrolysate in the fed batch culture was 80, 4%(NH4)2SO4, adding fed batch culture four times 36hours after the fermentation beginning, and 1.5 hours of fed interval, were the optimized fed-batchfermentation conditions, by studying the culture composition, method, original time and interval offed batch, and some main parameters of the citric acid fermentation, such as citric acid yield, invertrate, fermentation periods and residual glucose.

在批式发酵优化条件的基础上，通过对补料液的组成、补料方式、流加起始时间、流加间隔时间等对柠檬酸发酵过程的主要参数，如产酸率、转化率、发酵周期、残糖等的影响进行了研究，确定了柠檬酸补料发酵的优化条件，即：补料液中木薯糖化液的DE值为80，加入0.04%(NH4)2SO4；发酵36h小时开始分四次流加补料液，流加的间隙时间为1.5小时。

But we don't care about Battlegrounds.

但我们并不在乎沙场中的显露。

Ah! don't mention it, the butcher's shop is a horror.

啊！不用提了。提到肉，真是糟透了。