1)  tissue inhibitor of matrix metalloproteinase-1
组织型基质金属蛋白酶抑制因子-1
2)  tissue inhibitor of metalloproteinase 1
组织型基质金属蛋白酶抑制因子1
1.
Objective To explore the expression and significance of matrix metalloproteinase 9(MMP9) and tissue inhibitor of metalloproteinase 1(TIMP1) in rats with infectious brain edema.
目的探讨基质金属蛋白酶9(MMP9)及组织型基质金属蛋白酶抑制因子1(TIMP1)在大鼠感染性脑水肿中的表达及意义。
3)  structure
组织
1.
Microstructure and corrosion behavior in partially melted zone of X60 steel welded by ECrNiMo-3 electrode wire;
ECrNiMo-3焊接X60钢部分熔化区组织及腐蚀行为
2.
Influence of pressing-drawing process on the structure and properties of Nb-Zr(w_(Zr)=0.940 0%) wire;
挤压—拉拔工艺对铌-锆合金线组织与性能的影响
3.
Effect of Al-Zn-Mg-Cu series alloy structures on the properties;
Al-Zn-Mg-Cu系合金组织对性能的影响
4)  microstructure
组织
1.
Effects of Hot Extrusion on Microstructure and Properties of Cu-Al_2O_3 Composites Prepared by Simplified Internal Oxidation;
热挤压对内氧化法制备Cu-Al_2O_3组织性能的影响
2.
Effect of heat input on microstructure and mechanical properties of HAZ in welded joint of 00Cr12NiTi ferrite stainless steel;
热输入对00Cr12NiTi不锈钢焊接HAZ组织及性能的影响
3.
Effect of Sr on Microstructure and Properties of Ignition-proof Magnesium Alloy ZM5-3%Ca;
Sr对ZM5-3%Ca阻燃镁合金组织与性能的影响
5)  tissue
组织
1.
EBSD analysis on evolution of texture and tissue in cold-rolling processes based on the CSP processes;
基于CSP工艺下冷轧板轧制过程中组织和织构演变的EBSD研究
2.
Dynamic changes of catalase and glutathione-s-transferase in the different tissues of tilapia exposed to phenol;
苯酚胁迫下罗非鱼组织中过氧化氢酶与谷胱甘肽-S-转移酶的动态变化
3.
The influence of nonylphenol on the gonad of fishes and the accumulation in the tissue of fish body;
壬基酚在鱼体组织中的累积及对鱼类性腺的影响
6)  organization
组织
1.
Study on the organization and performance of the product extruded from beryllium bronze;
铍青铜正向挤压制品组织与性能的研究
2.
Research on organization change and alloying element variation of 12Cr1MoV Steel during long time operation;
12Cr1MoV钢长期运行过程中组织与合金元素的变化研究
参考词条
补充资料：胰蛋白酶抑制因子
分子式：
CAS号：

性质：能抑制或阻碍胰蛋白酶消化作用的物质。动、植物体如初乳、大豆和许多食用豆内均有胰蛋白酶抑制因子，但至今抑制作用最强的是大豆蛋白中的胰蛋白酶抑制因子，被视为影响大豆营养价值的有害因子。是几种微量蛋白质组分的混合物，但在湿热条件下，可被破坏。这便揭示了煮熟食物蛋白营养价值提高的本质。传统大豆食品的制备工艺，均经适宜的加热处理，可以去除此类有害因子的作用。在某些新型大豆蛋白的制备中，虽未作加热处理，但可在分离时，随豆清除去，也可在用作食品配料时，经加热处理予以消除。

说明：补充资料仅用于学习参考，请勿用于其它任何用途。