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Reaction (1) was examined with different kinds of acetal substrate(1) and vinyl ethyl ether, and the results indicated that the 1, 1,3-triethoxy compounds could be obtained in high yields of 88 and 97% respectively when the R groups of the acetal are phenyl and anisyl, while the yields amounted only to 55-75 % for R=a...

有证据表明这种催化反应也可能是通过正碳离子中间体进行的。本反应的产物1,1,3-三乙氧基化合物经乙酸/乙酸钠溶液水解可得反式α,β-不饱和醛。水解产率:芳香族产物大于90%,脂肪族产物大于75%。

Lipoprotein lipase gene is a multifunctional protein, which catalyses the hydrolysis of the triglycerides component of Chylomicrons and very low density lipoproteins.

脂蛋白脂酶是一种多功能蛋白,其主要作用是催化乳糜微粒和极低密度脂肪酸的甘油三酯水解,是影响脂肪沉积的关键酶之一。

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。

The activities of lipase on different carriers were investigated by catalyzing hydrolysis of olive oil.

在相同条件下;比较了不同孔结构载体的固定化假丝酵母脂肪酶催化橄榄油水解的效果。

Crude fatty materials contain certain substances that are not hydrolyzed in the human alimentary system.

原始脂肪物质含有一定量的不被人类消化系统水解的物质。

The effects of lipase dosage, pH, hydrolysis time and temperature on the foaming properties of egg albumen powder were researched. Results indicated that the optimal hydrolysis conditions were lipase dosage 5000 U/g, pH value 8.0, hydrolysis time 6 h and temperature 42℃.

试验考察了酶添加量、pH值、水解时间、水解温度对蛋清粉起泡性能的影响,确定了脂肪酶水解脂类的较适条件为酶添加量5000 U/g,pH值8.0,水解时间6 h,水解温度42℃。

The taste components comes from incomplete fermented residual sugar and dextrine, glycerin by fat splitting, amino acid by protein, acid and delicate flavour materials.

中添加的焦糖量、陈化时间不同而异及化学反应而呈色;②香来源于原料、麦曲、生产工艺及贮存发生的反应中;③味的形成及来源于未完全发酵的残糖和糊精、脂肪水解产生的甘油、蛋白质产生的氨基酸、酸和鲜味物质。

The relative activity of a lipase from Candida valida Z6 was studied in hydrolysis of simple esters,fatty acid glycerides and lipidse.

通过与一种不同来源的脂肪酶作比较,研究了粗状假丝酵母诱变株Z6产脂肪酶水解不同底物的相对酶活,包括对低级酯、脂肪酸甘油酯和天然油脂的水解。

In the second chapter, the hydrolysis of olive oil catalyzed by Candida cylindracea lipase in Aerosol OT /isooctane reverse micellar solution was studied.

第二章从工业应用的角度对酵母脂肪酶在AOT/异辛烷逆胶束系统中催化橄榄油水解的全过程进行了考察和优化。

The technology of making EMC included enzyme of hydrolyzing cheese/curd (protease, peptidase, lipase and esterase), Under controlled conditions, the reaction of Hydrolysis was inactivated until the necessary flavor was received.

生产EMC所需的技术包括水解干酪/凝乳使用的酶(蛋白酶、肽酶、脂肪酶和酯酶),在可控条件下,水解直到得到所需的风味。

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