1) protein heat-denature
蛋白质热变性
1.
Study on protein heat-denature in digestion of cooked material of soy sauce;
酱油熟料消化中蛋白质热变性的研究
3) thermal denatured proteins
热变性蛋白
4) protein denaturation
蛋白质变性
1.
The effects of temperature,time,salt content,pH and fat content on the protein denaturation rate of chicken marrow was studied.
主要研究了不同的加热温度、加热时间、盐含量、pH以及脂肪含量对鸡骨髓中蛋白质变性率的影响。
2.
Study on the effects of different heating temperature,heating time on the protein denaturation condition of the chicken marrow.
研究了不同的加热温度﹑加热时间对鸡骨髓中蛋白质变性程度的影响。
3.
Utilizing the IMP system of temperature measure, common technique of tissue section, analytical method of nutritious constituents, and taking salt-solubility and Ca 2+-ATPase activity as the index of protein denaturation, a comparative study was conducted to determine the effect of freezing on tissue structure of Meretrix linnaeus and Paphia undulata.
利用IMP热电偶测温系统及组织切片技术、食品化学特性的常用分析方法以及测定表征蛋白质变性的盐溶性蛋白溶解度和Ca2+ATPase活性,对文蛤和波纹巴非蛤在冷冻后的组织结构、食品化学特性、蛋白质变性的影响进行了比较研究。
5) denatured protein
变性蛋白质
6) protein thermostability
蛋白质热稳定性
1.
Prediction of protein thermostability from amino acid composition with v-support vector machines;
基于氨基酸组成预测蛋白质热稳定性的v-支持向量机方法(英文)
2.
Prediction of protein thermostability with a k-nearest neighbors algorithm;
基于k-近邻算法预测蛋白质热稳定性的研究
补充资料：变性珠蛋白小体
变性珠蛋白小体
denaturde globulin bodies
又称“Heinz样小体”。由于红细胞内血红蛋白的结构异常导致珠蛋白发生变性形成。含有这种小体的红细胞大多在单核-巨噬细胞系统内被吞噬和破坏，造成血管外溶血。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条