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Methods The activities of liver microsomal erythromycin N-demethylaseand aminopyrine N-demethylase were measured by spectrophotometry. The levels of mRNA expressions of CYP3A1, CYP1A2, CYP2E1, mdrla and mdrlb in hepatic microsome were determined with RT-PCR method.

用分光光度法测定大鼠肝微粒体红霉素N-脱甲基酶、氨基比林N-脱甲基酶的活性,用逆转录聚合酶链反应技术测定大鼠肝脏CYP3A1、CYP1A2、CYP2E1、mdr la和mdr lb基因的水平。

This paper reaseched the interaction of Dihydromyricetin and lysozyme by using spectrophotography and antiblastic test to measured the activity of lysozyme indirectly,and compared with the activity of the lysozyme which is not acted by the Dihydromyricetin.

本文通过研究二氢杨梅素与溶菌酶的相互作用,用分光光度法和抑菌试验间接测定溶菌酶活性,并与未被二氢杨梅素处理的溶菌酶活性比较。

The hydantoin convert enzyme used in this essay is D2 hydantoinase, which has very high convert activity for D2 hydantoin. Therefore, if the used process of conversion do not occur the enzyme, the racemizatoin of hydantoin will be a speed limited step for the process that hydantoinase produce optical active amino acid.

本文采用的海因转化酶系中所含为 D2海因酶,对D2海因的转化活性非常高,由此可见,如若采用的转化体系中没有消旋酶的存在,则海因的消旋成为海因酶转化生产光学活性氨基酸的一个限速步骤。

The above results suggests that the hydrolase and FMO in microsomes are involved in the formation of M1 and M2 respectively.

黄素单氧化酶的特异性抑制剂甲巯咪唑可以显著地抑制M2的形成,但对M1的形成无明显的抑制作用,且M1在肝微粒体中的形成为NADPH非依赖性,上述结果提示参与M1和M2代谢的酶分别为肝微粒体中的水解酶和黄素单氧化酶。

The increase in fluorescence intensity and the red shift in emission peak were the indicators of enzyme inactivation.

萤光强度的增加和最大发射峰位的红移是酶变性失活的一个指标,酶活力的变化快于酶分子整体构象的变化,说明麦芽酸性磷酸酶的活性部位位於柔性较大的区域。

The results showed:①Anthocyanin content in mature fruits was 132170 U·g-1FW in bud mutation which was very significantly higher than that in'Ralls'(49140 U·g-1FW);②Activities of PAL and UFGT were almost the same between the two materials, but CH I and DFR activitieswere significantly high in bud mutation, which were related to the increase of anthocyanin levels in the mutant;③Bagging treatment inhibited anthocyanin synthesis of bud mutation. But anthocyanin content had significantly increased after removing the bags. Activities of CHI and UFGT increased rap idly and were much higher than those in the control after the bag removal. The increase was consistentwith the imp rovement of anthocyanin levels.

结果显示:①在果实发育期间,芽变果皮的花青苷含量明显高于'国光',尤其是成熟期芽变果皮花青苷含量为132170 U·g-1FW,而'国光'仅为49140 U·g-1FW;②在果实发育期间,两个品种间PAL 和UFGT的酶活性无明显差异,但芽变的CHI和DFR酶活性明显高于'国光',表明芽变花青苷合成能力的提高与CHI和DFR酶活性高有关;③套袋抑制芽变果皮花青苷的合成,但解袋后花青苷的含量极显著升高,解袋后4种酶的变化趋势差异较大, CHI和UFGT活性均迅速升高,明显高于对照,这与解袋后花青苷迅速合成相吻合。

To examine the hypothesis, we test whether maize beta-amylase can serve as a lipase inhibitor.In order to conduct the interaction assay of beta-amylase and lipase, we adopted a preparative electrophoresis method with a Prep Cell to purify beta-amylase proteins from germinating maize endosperms and soybean cotyledons. We pre-mixed tested proteins with lipid substrate prior to the addition of lipase preparation and assayed the lipid hydrolytic activity.

本实验利用Prep Cell纯化玉米萌芽谷粒和大豆子叶中的beta-淀粉酶,分别将两种不同物种的beta-淀粉酶与胰脂解酶预先反应后,再加入脂解酶反应液中观察活性的变化,结果发现脂解酶的活性未如预期,没有抑制的效果产生,将甘薯beta-淀粉酶以同样方法与胰脂解酶作用,结果同上述两种beta淀粉酶依旧没有抑制的现象。

The presence and absence of γ-glutamyl transpeptidases in sprouting and dormant garlic bulbs were determined.The relation between the activity of γ-glutamyl transpeptidases in the garlic and greening of garlic purees was investigated.

通过测定休眠与打破休眠的大蒜中γ-谷氨酰转肽酶的活性存在与否,大蒜中γ-谷氨酰转肽酶活性的变化与蒜泥绿变的关系,以及在不能绿变的大蒜中添加γ-谷氨酰转肽酶而使蒜泥变绿,确定了γ-谷氨酰转肽酶对蒜泥绿变的作用。

MMPs are usually secreted as latent, inactive proenzymes, which need to be activated (Fig 1 ), and/or are bound to their native inhibitors, the tissue inhibitors of metalloproteinases.8 Activation may involve proteolysis and/or oxidation of the latent enzyme.8 Proteolytic activation of the proenzymes cleaves the propeptide sequence, which masks the active site of the latent enzyme.

金属蛋白酶常以无活性的酶原方式分泌,而后者要么需要被激活要么与附近的或组织中金属蛋白酶抑制物结合。激活作用包括了具有潜在酶的蛋白水解作用或氧化作用。酶原的蛋白水解激活作用能将掩盖活性部位的潜在酶的前肽序列破坏。

In order to avoid Madeirization, enzyme treatments provided with a prospective method. In this paper, the mechanism of Madeirization, enzymes, polyphenols and enzyme oxidations which related to Madeirization were discussed. Comparison between traditional methods and enzyme treatment processing technology in white wine were also reviewed.

较全面地介绍了马德拉化的反应机制和能消除葡萄酒中引起马德拉化反应的多酚类物质的酶的种类及其酶促反应类型;比较了酶处理与传统方法的异同,并给出了酶处理防止马德拉化的工艺流程。

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