1) Phaseolus vulgaris agglutinin
菜豆凝集素
1.
Phaseolus vulgaris agglutinin (PVA) was extracted using ultrasonic method from Phaseolus vulgaris in saline solution.
以菜豆为原料,生理盐水-超声波法提取菜豆凝集素,用血凝法测定其效价,计算出鲜菜豆凝集素含量为0。
2) phaseolus vulgaris leucoagglutinin
菜豆白细胞凝集素
1.
Objective Terminal sites of the spino olivary fibers (SOFs) were examined by the anterograde transport of phaseolus vulgaris leucoagglutinin (PHA L) in the rat.
方法 将菜豆白细胞凝集素 (PHA L)分别注入T5到L5的不同脊髓节段 ,顺行追踪脊髓到下橄榄核的投射。
3) soybean agglutinin
大豆凝集素
1.
Research advance of antinutritional effects of soybean agglutinin;
大豆凝集素抗营养作用的研究进展
2.
The soybean agglutinin(SBA) was separated with hydrophobicinteraction chromatography (HIC) in this work.
８）为流动相，从大豆匀浆液中分离出大豆凝集素（ＳＢＡ）。
3.
on the knowledge of Physiology,nutrition and immunology,the latest developmental trend and applying foreground in production and practice were summarized binding the closely relationship between soybean agglutinin(SBA) antitrophism and CCK.
概述了胆囊收缩素(CCK)被发现至今的研究情况,结合大豆凝集素(SBA)抗营养作用与CCK的密切关系,从生理学、营养学、免疫学等基本理论出发,归纳出CCK最新的发展趋势和在动物生产实践中的应用前景。
4) Concanavalin A
刀豆凝集素
1.
A convenient, sensitive and reliable protocol was established to determine the hemagglutination activity of Concanavalin A (ConA) which features sensitization and fixation of the effector red blood cells by glutaraldehyde.
)DC)干豆粒为原料,提取、分离纯化刀豆凝集素(Concanavalin A,简称ConA),并对其性质进行了初步的探索研究。
5) lens culinaris agglutin
扁豆凝集素
1.
Based on the approach, 2-DE coupled with lectin affinity blot, lectin affinity precipitation followed by MALDI-TOF-MS/MS, the lens culinaris agglutinin (LCA) affinity glycoprotein profiles from MHCC97-L and MHCC97-H cells, two higher metastatic HCC cell lines, were obtained, in whic.
研究发现,3种不同转移潜能人肝癌细胞Hep3B、MHCC97-L和MHCC97-H的扁豆凝集素(LCA)亲和印迹表达谱中,分子质量55～60ku、等电点4～6区域处有核心岩藻糖基化蛋白呈差异表达,质谱鉴定为CK8。
6) Ulex europaeus agglutinin I
荆豆凝集素
1.
Enhancing effect of Ulex europaeus agglutinin I modified liposomes on oral insulin absorption in mice;
荆豆凝集素修饰脂质体对小鼠口服吸收胰岛素的促进作用
补充资料：肘子菜豆汤
≮美食原料≯
猪肘子1000克，菜豆350克，盐适量，大葱头1个，大蒜1瓣，香芹2枝，百里香1枝，月桂叶1片，白胡椒5粒，大黑橄榄20个，香芹80克。
≮美食做法≯
1、将葱头剥去老皮，切成四瓣，大蒜剥皮拍碎；香芹、百里香和月桂叶系在一起，制成调味香料扎；大黑橄榄每个一切两开。
2、将菜豆放在盆内，倒入适量的清水泡一夜。然后将菜豆捞入大汤锅中，放入猪肘子，加入葱头筷和大蒜，再倒入000克清水，置旺火上，烧开后，加入调味香料扎和胡椒粒、盐，搅拌均匀，移置文火上，汤开后煮0分钟，只菜豆和肘子熟烂即好。
3、从汤锅内捞出以煮熟的肘子，拣出调料香料扎，同时用叉子将部分菜豆碾碎，将肘子捞出切成块，把橄榄和肘子块放入汤锅内，调好味，盛入汤盆中，撒上香芹末即成。
≮美食特色≯
材料丰富，口味多样。
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