酸酪蛋白

The diets of test group 1, 2 and control group included in 0.5% enzymatic casein (small peptides above 80% and average length of peptides is 2.98), 0.5% acidify hydrolyzed casein(free amino acids above 80%) and 0.5% casein.

试验期56天。结果表明：添加O.5％酶解酪蛋白组草鱼其相对生长率、净蛋白沉积率、饲料系数和血浆中镁含量与小肽总量均显著高于添加0.5％酪蛋白组和0.5％酸解酪蛋白组(p＜0.05)。

Effect of polymerization by MTGase on the functionalities of sodium caseinate were studied, it showed that the viscosity, thermal stability and hydration property, emulsifying properties of sodium caseinate were improved remarkably, And the emulsifying activity index increased with the time of polymerization, and the emulsifying stability increased with the polymerization time at low degree of polymerization while declined at high degree of polymerization.

研究了MTGase聚合酪蛋白酸钠对其功能特性的影响，结果表明：MTGase聚合酪蛋白酸钠显著地提高或改善了粘度、水化性质、乳化性能，其中乳化指数随聚合时间的增加而增加，而乳化稳定性在相对较低聚合度时随聚合时间的增加而增加，然而在高聚合度时反而会有所下降。

The structure features of sodium caseinate and its MTGase-polymerized biopolymers were analyzed through the UV-, fluorescence and IR-spectrums. It showed that the secondary structures of sodium caseinate were not nearly affected, and the surface hydrophobity was improved.

采用紫外光谱、荧光光谱以及红外光谱分析了酪蛋白酸钠及其MTGase-聚合物的分子结构特征，结果表明：MTGase聚合酪蛋白酸钠基本不影响它的二级空间结构，然而增强了其表面疏水性质。

The polymerization course of sodium caseinate by MTGase was analyzed by SDS-PAGE and gel-filtration chromatography, it indicated that sodium caseinate could be polymerized easily by MTGase, and biopolymers more than 163. 3kDa were formed.

采用SDS-PAGE和凝胶过滤色谱分析了MTGase对酪蛋白酸钠的聚合过程，结果显表明：MTGase较易催化酪蛋白酸钠聚合，而且形成分子量至少大于163.3kDa的聚合物。

When an excess of food-borne excitotoxins, such as MSG, hydrolyzed protein soy protein isolate and concentrate, natural flavoring, sodium caseinate and aspartate from aspartame, are consumed, these glutamate receptors are over-stimulated, producing cardiac arrhythmias.

当过剩的经由食物传染的excitotoxins ，如味精，水解蛋白大豆分离蛋白和集中，天然调味品，酪蛋白酸钠和天门冬氨酸从阿斯巴甜，消耗，这些谷氨酸受体的过度刺激，产生心律失常。

Wheat bran, organic rice, vegetable glycerin, natural spices, vegetable protein, glutamic acid, calcium carbonate, sodium caseinate, edible fatty acid – an acid glycerol ester, the green part of the chlorophyll, the green peppermint oil, peppermint oil, the white part of the essence for the milk, orange part of the essence for the unsaturated fatty acids – Omega-3 rich more and 6, sweet fennel seed, rosemary extract, vitamin C, zinc citrate.

小麦麸、有机米、蔬菜甘油、天然香料、植物蛋白、麸氨酸、碳酸钙、酪蛋白酸钠、可食的脂肪酸-甘油一酸脂、绿色部份为叶绿素、绿薄荷油、薄荷油、白色部份为牛乳菁华，橘色部份为不饱和脂肪酸菁华-富含更多的Omega-3 及 6、甜茴香籽、迷迭香萃取物、维他命C、柠檬酸锌。

The amino acid sequence similarity of C3d between human, bovine, goat, boar, golden hamste,rmouse,brown rat,Macropus, hare,Gallus is 80.4%,94.7%,96.9%,82.8%,81.1%,80.6%,80.2%,71.0%,75.2% and60.3% respectively..

通过生物学软件分析发现绵羊C3d蛋白有2个蛋白激酶C磷酸化位点，1个酪蛋白激酶Ⅱ磷酸化位点，1个酪氨酸激酶磷酸化位点，1个十四酰化位点。

The effect factors of solid content, alkali, reaction temperature, reaction time, cross-linking agent, starch, polyvinyl alcohol, termination reaction point, resistivity against water, alkali washfastness on the performance of the adhesive for labeling beer bottle were investigated.

采用乾酪素、聚乙烯醇、酸变性淀粉为主要原料，制备改性酪蛋白啤酒瓶标签胶，讨论了固含量、碱、反应温度、反应时间、交联剂、酸变性淀粉、聚乙烯醇、终点判断、耐水性、碱洗净性等因素对酪蛋白商标胶的制备与性能的影响。

Acceptable resolutions were achieved when it was applied for the separation of dipeptides including Leu-Tyr and Val-Tyr by using 1-butanol-acetic acid-water (4:1:5, V/V/V) solvent system. The proteins including cytochrome C and myoglobin, lysozyme and myoglobin, and fresh chicken egg-white proteins were well separated by 12.5% PEG1000-12.5% K2HPO4-75% water (pH 9.0) and 16% PEG 1000-12.5% K2HPO4-71.5% water (pH 8.0) system.

应用研究表明，采用正丁醇-醋酸-水(4：1：5， V/V/V)和PEG1000-磷酸钾盐-水(12.5：12.5：75， W/W/W)(pH 9.0)体系可以在较高的流动相流速和较高的固定相保留下分别实现对亮氨酸-酪氨酸和缬氨酸-酪氨酸二肽混合物以及细胞色素C与肌红蛋白、肌红蛋白与溶菌酶混合物及鸡蛋清样品中蛋白成分的成功分离。

Casein was hydrolysed with sulphuric acid under pressure and the hydrolysate was oxidized and nitrated by a mixture of sulphuric acid and potassium nitrate.

培养基中大部氨基酸来源是经硝酸钾处理后的酪蛋白水解液，另补充色氨酸、胱氨酸、蛋氨酸和酪氨酸。

Breath, muscle contraction of the buttocks; arch body, as far as possible to hold his head, right leg straight towards the ceiling (peg-leg knee in order to avoid muscle tension).

呼气，收缩臀部肌肉；拱起身体，尽量抬起头来，右腿伸直朝向天花板（膝微屈，以避免肌肉紧张）。

The cost of moving grain food products was unchanged from May, but year over year are up 8%.

粮食产品的运输费用与5月份相比没有变化，但却比去年同期高8％。