醇溶谷蛋白

Comparison of the coding regions of BH1-BH4 genes showed that BH1 had a lower sequence identity to other previously published B-hordeins than the other three B-hordeins obtained in this study. BH1 was then cloned in a bacterial expression vector based on bacteriophage T7 RNA polymerase. The resulting plasmid produced a 28.15 kDa protein in Escherichia coli. The potential value of B-hordein genes in grain quality improvement of hull-less barley has been discussed.

并且，在4个基因BH1～BH4中，BH1与先前报道的B组醇溶蛋白基因有较低的序列相似性，因此我们对BH1基因进行了原核表达，含该基因的表达载体在大肠杆菌中表达出相对分子质量为28.15 kDa并以包涵体形式存在的蛋白，进一步对其在青稞谷粒品质改良中的潜在价值进行了探讨。

In the protein of barley, the contents of Glu, Pro, Phe, Arg are high, and the Limitation amino acids are Met and Trp. The content of Lys in barley is higher than that in wheat, which showed it had a good nutrition quality. The reason for barley protein unforms gluten net tissue was the content less of prolamine and glutein in the protein of barley. The one of main factors for barley showing high biological activity functions might lie in its high β-glucan and polyphenol chemical compound content.

大麦蛋白质中谷氨酸、脯氨酸、苯丙氨酸和精氨酸含量较高，限制性氨基酸为蛋氨酸和色氨酸，赖氨酸的含量高于小麦的，表现出较好的营养品质；大麦蛋白质组分中醇溶蛋白和麦谷蛋白含量较低，是其不能形成面筋网络组织的主要原因；大麦中含有β-葡聚糖和多酚类化合物是其生理活性功能较强的主要因素之一。

The principle of protein's influencing on qualities of the both noodles is, glutenin and gliadin give the dough with shapeable ability by forming net construction of gluten; and give cooked dried noodle and instant noodle with hardness, extending ability and part of springiness by coagulating with each other when they are heated.

蛋白质对于挂面及方便面品质的影响机理在于：麦谷蛋白和醇溶蛋白通过形成面筋的网络结构，赋予面团以成形性；通过受热产生凝集变性，赋予面条以筋力、硬度和部分弹性。

I can not make it blossom and suits me

我不能让树为我开花

When temperatures are above approximately 80 °C discolouration of the raceways or rolling elements is a frequent feature.

当温度高于 80 °C 左右时，滚道或滚动元件褪色是很常见的特征。