1) α-amylase vigor
α-淀粉酶活力
1.
α-amylase vigor was determined through the spectrophotometric method.
[方法]采用L(934)正交试验进行优化,通过分光光度法测定α-淀粉酶活力。
2.
To orthogonal analysis the change of α-amylase vigor and the starch viscosity change when wheat germinating.
通过正交试验分析发芽条件(发芽温度,发芽时间,浸泡时间)对小麦发芽过程中α-淀粉酶活力和其淀粉黏度变化。
2) amylase activity
淀粉酶活力
1.
The role of exogenous Ca 2+ /GA 3 in the induction of amylase activity during germination of brown rice at (16±1)℃ was invesigated.
研究了Ca2 +/GA3处理对发芽糙米中淀粉酶活力的影响。
2.
The effects of some metal ions on the amylase activity were studied.
结果表明:罗非鱼淀粉酶活力的最适pH是6。
3) amylase activities
淀粉酶活力
1.
To screen whether there is starch synthesis within stolon before occurrence of tuberization, one way to do so is to check amylase activities during stolon growing.
测定匍匐茎内淀粉酶活力是否存在及其变化是鉴定马铃薯匍匐茎内是否有淀粉合成发生的途径之一。
2.
The result showed that different concentration has different effects and root vitality,amylase activities were improved when soluble sugar content was descend.
以不同浓度的植物生长调节剂(ZLI)处理水稻种子,分别测定其根系活力、淀粉酶活力及可溶性糖的含量。
4) α-amylase activity
α-淀粉酶活性
1.
Generally with high-quality flour blending proportion increased, the gluten macropolymer (GMP) content, dis-soluble sugar content and α-amylase activity all show a increasing tendency, so to make the blended flour quality get certainimprovement.
如果两种粉以合适的比例相搭配,例如稳千一号和006品种以60:40相搭配,GMP含量、可溶性糖含量和α-淀粉酶活性将达到较高值,因而两者的最佳搭配比例为60:40。
2.
In order to know the differences of the potential sprouting ratio of different wheat varieties,the potential germinability,soluble sugar content and α-amylase activity during grain development were determined.
为了探索不同小麦品种潜在穗发芽能力存在的差异,分别对豫麦34、豫麦18、豫麦70和豫麦49等4个河南主栽小麦品种在籽粒发育后期的潜在发芽势、可溶性糖含量和α-淀粉酶活性进行了测定,结果表明,①所有品种在开花20 d后均有一定的发芽能力,其中豫麦34潜在发芽能力明显高于其他几个参试品种;②豫麦34籽粒可溶性糖含量相对较高,而豫麦18最低,且4个品种在花后20 d的可溶性糖含量都略有升高的趋势,而在花后25~30 d又开始下降;③α-淀粉酶活性与可溶性糖含量的变化规律在整个籽粒发育过程中大体呈一致趋势;④穗发芽率与籽粒可溶性糖含量及α-淀粉酶活性呈正相关关系,豫麦34和豫麦49的籽粒可溶性糖含量与α-淀粉酶活性达极显著正相关。
3.
We also found that the α-amylase activity of the transgenic wheat seed is lower than that of the non- transgenic wheat, and concluded that the gene can express and the transgenic wheat has the capacity of resisting to pre-harvest sprouting.
经 测定在种子萌动过程中转基因种子的α-淀粉酶活性低于未转基因种子,证明该基因能够正常表达,从而使转基因品 种具有抗穗发芽的能力。
5) α-amylase
α-淀粉酶活性
1.
Germination percentage,activities of α-amylase,tolerance index and content of compatible solutes,proline,total soluble sugar and protein were determined.
0%壳聚糖包衣处理8802和徐州-24两个品种小麦种子,包衣和未包衣种子分别在20℃的H 2O、25m m ol/L、50m m ol/L、100m m ol/L、150m m ol/L NaCl溶液中发芽,并测定种子发芽率、α-淀粉酶活性、幼苗耐盐指数及幼苗脯氨酸、可溶性糖、可溶性蛋白质等相容性溶质含量。
补充资料：淀粉酶活力
分子式：
CAS号：
性质：用以度量面粉本身所含淀粉酶作用于淀粉产生还原糖的能力。用麦芽糖值(maltose figure)表示。发酵面制品在发酵过程中酵母生长需要还原糖。
CAS号：
性质：用以度量面粉本身所含淀粉酶作用于淀粉产生还原糖的能力。用麦芽糖值(maltose figure)表示。发酵面制品在发酵过程中酵母生长需要还原糖。
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