deamidation

 
[diːæmɪ'deɪʃən]     [diːæmɪ'deɪʃən]    
  • n. 脱酰胺基作用

deamidation的用法和样例:

例句

  1. The changes of intermolecular forces and secondary structure of the rice protein modified by deamidation with acid were studied.
    大米蛋白经酸法脱酰胺改性引起分子间作用力和二级结构发生变化。
  2. This article surveyed the chemical modification methods of food proteins, including acylation, deamidation, phosphorylation, glycosylation, covalent cross-linking effect etc.
    该文综述酰化、去酰胺、磷酸化、糖基化、共价交联等食品蛋白质五种化学改性技术及其它化学改性方法。
  3. The chemical modification methods of food proteins are summarized,including acylation,deamidation,phosphorylation,glycosylation,covalent cross-linking effect etc.
    综述了酰化作用、去酰胺作用、磷酸化作用、糖基化作用、共价交联作用等食品蛋白质的化学改性技术及方法。
  4. Keywords rice protein;deamidation;function;solubility;
    大米蛋白;脱酰胺;功能性质;溶解性;
  5. Rice protein was deamidation by treating with acid and enzyme.Through measuring the deamidated degree and proteolysis, the experiments showed that the method of acid prior to enzyme.
    通过测定大米浓缩蛋白的脱酰胺度与水解度,比较了酸法与酶法两种脱酰胺工艺对大米浓缩蛋白脱酰胺作用的优劣,并对酸法脱酰胺工艺的参数进行优化。

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