2) interacting protein
互作蛋白
1.
In this paper, the interacting proteins or peptides of the PemG1 were screened by yeast two-hybrid and phage display technology, and analysis whether they have the characters of the receptor proteins.
本文利用酵母双杂交系统和噬菌体展示技术筛选PemG1的互作蛋白和活性多肽,并对互作蛋白进行受体特征分析,主要研究结果如下: 1。
2.
The interacting proteins of GmDREB5 was attained by screening the cDNA library of soybean under drought and identified by yeast-two-hybrid system,which used the segment containing 73～226 amino acid of GmDREB5 as bait.
结果发现:一个互作蛋白含有保守的TPR(Tetratricopeptide repeat)结构域,与拟南芥的TPR蛋白仅有14%的相似性,说明其可能是一类新的大豆TPR蛋白,将其定名为GmTPR1;表达特性分析表明,GmTPR1基因受干旱、低温、高盐、ABA的诱导;证明GmTPR1不仅参与植物对非生物胁迫的响应,同时参与对GmDREB5蛋白水平的调控。
3) protein-protein interaction
蛋白质互作
1.
Proteins have rules, such as post-translational modification, protein-protein interactions and protein conformation and other issues still depend on the study of proteins to solve.
蛋白质组学研究中重要的一方面是蛋白质互作的研究。
4) Protein-protein interaction
蛋白质-蛋白质相互作用
1.
Research progress in protein-protein interactions and their inhibitors;
蛋白质-蛋白质相互作用及其抑制剂研究进展
2.
Elucidation of liver protein-protein interaction patterns will provide an important basic data set in the functional analysis of liver proteome, providing insights into individual protein functions, pathways, molecular machines, functional protein modules and evolution.
蛋白质-蛋白质相互作用是一切生命活动的基础，研究肝脏蛋白质在相互作用中形成的复杂网络是全面认识肝脏生理功能、理解其分子调控机理的重要手段。
3.
7 kinds of data types which are called evidences with significant biological senses were selected,these heterogeneous data were integrated to systematically analyze protein-protein interactions(PPI) and protein-DNA interactions(PDI).
选取了7类具有显著生物学含义的数据类型(证据),采用数据整合的方法对蛋白质-蛋白质相互作用(PPI)和蛋白质-DNA相互作用加以系统性分析,并利用支持向量机(SVM)预测大鼠全基因组的PPI和PDI。
5) protein-protein interactions
蛋白质-蛋白质相互作用
1.
The bioluminescence resonance energy transfer(BRET) is a new technique for detecting protein-protein interactions,which is developed in the recent years.
生物发光共振能量转移(BRET)技术是近10年来出现的一种新的检测蛋白质-蛋白质相互作用的技术。
6) protein-protein interaction
蛋白-蛋白相互作用
补充资料：蛋白
蛋白
为食物蛋白和蛋白胨的中间产物，可溶于水，遇热不凝固，可供培养微生物之用。
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