1) Soluble protein
可溶蛋白
1.
The analyses of soluble protein in America ginseng and ginseng by PAGE;
西洋参和人参的可溶蛋白电泳鉴别
2.
Knowledge of the characteristics of various nitrogen(N) form especially soluble protein content of crops is very important to understand the mechanisms for N metabolism under FACE condition.
开放式大气CO2浓度增加(Free-air CO2 Enrichment,FACE)的处理普遍降低了作物含氮率,研究作物体内各种氮形态尤其是可溶蛋白的含量特征,对于解析FACE条件下氮代谢机制具有重要意义。
2) soluble proteins
可溶性蛋白
1.
Effects of parasitization by Nasonia vitripennis(Hymenoptera:Pteromalidae) on the compositions and contents of soluble proteins and arylphorin in host Boettcherisca peregrina(Diptera:Sarcophagidae) pupae;
丽蝇蛹集金小蜂寄生对寄主蛹可溶性蛋白与芳基蛋白组成与含量的影响
2.
Changes of soluble proteins and content of endohormone in the process of striking roots of Malus prunifolia Borkh
激素对楸子插穗内源激素含量和可溶性蛋白组成的影响
3.
The soluble proteins and esterase isozyme of Trichoderma wild strain T21 and REMI transformed strains T31,T34,T47,T55 were analysed with polyacrylamide gel electrophoresis.
用聚丙烯酰胺凝胶电泳技术对木霉菌的野生菌株T21及其4株REMI转化子T31、T34、T47、T55的可溶性蛋白和酯酶同工酶进行了比较研究。
3) fusibility proteins
可溶性-蛋白
4) soluble protein
可溶性蛋白
1.
Serological test and composition analysis of soluble proteins from the cell wall of yeasts in three different genus;
不同属酵母胞壁可溶性蛋白的相关性研究
2.
The comparison on soluble protein of Cordyceps sinensis (Berk.) Sacc. from different localities and its fermentative hyphae from different factories;
不同产地冬虫夏草及不同厂家虫草发酵菌丝的可溶性蛋白比较
3.
Isozymes and change of soluble protein content in the process of direct organogenesis;
甜菜组织培养过程中同工酶及可溶性蛋白质的变化
5) total soluble proteins
总可溶蛋白
6) soluble protein
可溶性蛋白质
1.
Polymorphism of the soluble protein and isozyme in gray leaf spot pathogen of maize;
玉米灰斑病菌的可溶性蛋白质及同工酶多态性
2.
Effects of salt stress on soluble protein and proline content of Almond Rootstocks;
NaCl胁迫对扁桃砧木可溶性蛋白质和脯氨酸含量的影响
3.
Changes of soluble protein,SOD,POD and CAT activities in orange(Citrus sinensis Osbeck) during summer fruit storage;
伏令夏橙自然贮藏过程中可溶性蛋白质和酶活性的变化
补充资料：醇溶蛋白
分子式：
CAS号：
性质：又称醇溶谷蛋白。植物种子储存蛋白的组分之一。不溶于水，可溶于50%～90%乙醇。小麦醇溶蛋白(gliadin)是单链蛋白。单肽通过氢键和疏水键相互作用，这两种键的键能较低，容易被“打断”，所以小麦醇溶蛋白使面筋具有黏性和延伸性，醇溶蛋白含量高的面粉适宜于作面条。
CAS号：
性质：又称醇溶谷蛋白。植物种子储存蛋白的组分之一。不溶于水，可溶于50%～90%乙醇。小麦醇溶蛋白(gliadin)是单链蛋白。单肽通过氢键和疏水键相互作用，这两种键的键能较低，容易被“打断”，所以小麦醇溶蛋白使面筋具有黏性和延伸性，醇溶蛋白含量高的面粉适宜于作面条。
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