蛋白乳

We compared the number of integral membrane proteins identified from the PM of human CNE1 cells by PAOT with that of an optimized trypsin/chymotrypsin method. More than double the total number of identified IMPs was obtained with PAOT, mainly contributed by the IMPs with positive grand average of hydropathicity scores.Part 2: We describe a procedure for digesting the hydrophilic domains in the absence of detergents and denaturants.

同时，我们以人类CNE1细胞系为材料，比较了PAOT与另外一种优化好的胰蛋白酶/胰凝乳蛋白酶酶解方法，发现PAOT鉴定到的整合膜蛋白是胰蛋白酶/胰凝乳蛋白酶酶解的2倍，并且这些整合膜蛋白的疏水值大部分都为正值。

Since α-lactalbumin is the dominant whey protein in breast milk, this protein may, in part, account for an infant's alertness and contribute to the infant's visual tracking development.

由于α -乳清蛋白是母乳中主要的乳清蛋白，这种蛋白质可能会在一定程度上提高婴儿的警觉性，并有助于婴儿的视觉跟踪发展。

A method was established for the determination of α-lactalbumin and β-lactoglobulin by SDS-PAGE electrophoresis. The quantified analysis of external standard calibration curves was used.

实验建立扫描定量测定乳清蛋白中α-乳白蛋白和β-乳球蛋白含量的SDS-PAGE电泳分析方法。

On the basis of the development of a new CE method for the analysis of α-lactalbumin,β-lactoglobulin A and β-lactoglobulin B, different concentrations of acetic acid and trichloroacetic acid for the removal of proteins in raw milk, infant formula A and B, and yogurt were investigated.

建立了毛细管电泳法分析α-乳白蛋白、β-乳球蛋白A及β-乳球蛋白B的方法，考察了不同浓度冰乙酸及三氯乙酸对原料奶、婴儿配方奶粉A和B及酸奶中蛋白的去除效果。

Three groups are supplied nutrients with different method: lactalbumin test group (n=10) is supplied 0.8g/ oral taking lactalbumin powder every day,accounting 60% of total intake amount of protein, shall be taken in several times,and at the same time,the group is supplied HBV protein and the intake amount is 0.4g/

30例维持性血透的慢性肾功能衰竭患者，平均年龄（56.8±15.4岁）；随机分为试验组、阴性对照组和治疗组，每组10例。3组均采用不同方式给予营养，乳清蛋白试验组（n＝10），每天给予口服乳清蛋白粉剂0.8g/

The diameter of fat ball and casein micelles in Ultra high pressure sterilized milk is measured by both Numeral microscope(DMBR-400) and Scan electron microscopy(JSM-6360LV) respectively,and is contrast with original milk,pasteurism milk as well as ultra high temperature sterilized milk.

采用DMBR-400数码显微镜和JSM-6360LV扫描电镜分别对超高压杀菌乳中的脂肪球和酪蛋白胶束的直径进行测定，并且与原乳、巴氏杀菌乳、超高温瞬时杀菌乳进行比较。

First of all, preparing lactoferrin antimicrobial peptide from the enzymatic hydrolysis of lactoferrin was studied. Through single factor experiment and response surface regression analysis of the hydrolysis process, the optimal parameters were: enzyme of pepsin, lactoferrin concentrations of 30 mg/mL, the ratio of pepsin and lactoferrin 1.5%, temperature 44℃, pH 2.4, hydrolysis time 2 h.

通过单因素试验，响应面回归分析得到酶解的最佳工艺为：采用胃蛋白酶为酶源，乳铁蛋白浓度为30 mg/mL，胃蛋白酶与乳铁蛋白的质量比为1.5%，温度44℃，pH 2.4，水解时间2 h。

The results show that there were no significant differences among the four forage rations in rumen pH, the concentrations of total volatile fatty acids, acetate, propionate, the ratios of acetate to propionate, butyrate, isobutyrate and valerate（P﹥0.05）. Only in 11:30, the concentrations of isovalerate caused by ration A and B were significantly higher than the other two rations(P﹤0.05).The milk yield caused by the ration C was significantly lower than the others (P﹤0.05). However, there were also no significantly differences among these four rations in the DM, fat, sugar, protein and scc of the milk. The milk fat and sugar of ration B and C were higher than ration A and D in number as well.

试验结果显示：各粗料组合日粮对各个时间点的瘤胃发酵指标：pH、TVFA、乙酸、丙酸、乙酸/丙酸、丁酸、异丁酸、戊酸浓度均无显著差异（P﹥0.05），只在11：30时，日粮A、B的异戊酸浓度显著低于日粮C、D (P﹤0.05)；日粮C的产奶量显著低于其它三个日粮，而在乳干物质、乳脂、乳糖、乳蛋白、体细胞数上，各日粮均无显著差异，从数值上看，日粮B、C的乳脂和乳糖高于A、D。

Deamidation of the milk protein produced the spicy or ammonia-like flavor.Reduction and heat treatment had no obvious effect on the enzyme reaction and the flavor of the product.The order of different enzymes could influence the flavor effectively.In addition,the taste of the hydrolysate can not be improved by adding condiment.

结果表明，脱酰胺反应会使产品具有氨味和辛辣味；还原处理和加热处理，对脱脂乳粉和乳清浓缩蛋白的酶解速度和水解液风味都无明显影响；不同的酶解顺序对乳蛋白水解液的风味影响显著；用风味剂不能有效地掩盖酶解液的不良风味。

The major whey proteins have a globular structure as a result of the fairly high number of disulphide groups in the whey protein molecules.

乳清蛋白主要是球形结构，这是因为乳清蛋白中含有相当大量的二硫键的缘故。

I didn't watch TV last night, because it .

昨晚我没有看电视，因为电视机坏了。

Since this year, in a lot of villages of Beijing, TV of elevator liquid crystal was removed.

今年以来，在北京的很多小区里，电梯液晶电视被撤了下来。