蛋白质的氨基酸序列是由疏水氨基酸和亲水氨基酸组成的。
There is tow kinds of aminophenol in the protein sequence, the one is hydrophobe aminophenol, the other is hydrophile aminophenol.
为了研究表面活性剂类多肽疏水链段长度及亲疏水氨基酸比例对其自组装结构的影响，本文设计了一种表面活性剂类多肽a6k的二倍体a6ka6k。
A diploid A6KA6K of surfactant-like peptide A6K was designed to study the influence on the length and ratio of the hydrophilic and hydrophobic segments in the peptide self-assembly.
结果1%的大豆蛋白质溶液经胰蛋白酶水解，水解液呈苦味，添加氨肽酶可较好地脱苦，水解液中游离氨基酸的总量增加了28.8%，疏水氨基酸的量也明显增加。
The bitterness could be removed by the addition of aminopeptidase. The amount of free amino acids was increased by 28.8 % and the amount of hydrophobic amino acid was also in-creased obviously.
R基团赋予氨基酸物理化学特性，例如极性（亲水性和疏水性）以及电荷（酸性或正电荷，碱性或负电荷）。
The R-groups give the amino acids their physical-chemical characteristics such as polarity (hydrophobic or hydrophilic) and charge (acidic or positive versus basic or negative).
尽管绿色荧光蛋白是由238个氨基酸组成蛋白质，是一种微小的、疏水性膜渗透的荧光分子。
While GFP is a protein that consists of 238 amino acids, the new technique USES a small, hydrophobic, and membrane-permeable fluorescent molecule.
而由于热处理能够使蛋白质分子表面暴露的疏水性氨基酸残基增加，从而提高大豆分离蛋白的起泡能力。
Meanwhile the more exposed hydrophobic amino acid groups by heat treatment, the better foaming capacity of soy protein isolate.
蛋白质酶解后产生不同程度苦味主要是由产物中含疏水性氨基酸低分子肽所形成，这些苦味严重影响蛋白质水解产物在食品工业中应用。
The enzymatic treatment of various food proteins results in bitter taste due to the formation of low molecular weight peptides composed mainly of hydrophobic amino acids.
在其C-末端有一个大的跨膜疏水区，拟去除该跨膜疏水区，即把粘附蛋白VAP1的C-末端去除对应的34个氨基酸。
There are transmembrane and hydrophobicity region in the C-end of VAP1, then we plan to cut it which corresponds with 34 amino acids of the C-end.
量化蛋白质结构的参比疏水性：一般认为，疏水性氨基酸在蛋白质的核中，而极性氨基酸在表面。
Quantify the Relevance Hydrophobicity in protein Structure: the general expectation is that hydrophobic aminoacids are in the core of proteins, while polar aminoacids are on the surface.
在比较功能已知或未知蛋白质的结构同源性时，常常是根据氨基酸残基的疏水性或亲水性。
When the structural homology of proteins with known or unknown functions are compared, it is an usual way to base such comparisons on the hydrophobicity or hydrophilicity of the amino acid residues.
谷朊富含谷氨酰胺和较多的疏水性氨基酸，具有不溶于水等独特性质。
Wheat gluten is rich with glutamine and hydrophobic amino acids, and has some unique properties such as poor water-solubility, etc.
请依据氨基酸支链的性质来分类：疏水性、亲水性、极性与非极性。
Please group amino acids according to the nature of their side chains: hydrophobic, hydrophilic, polar and nonpolar.
氨基酸序列分析表明，该序列存在明显的跨膜结构和疏水区。
Amino acid sequence analysis shows that in the sequence there exist an obvious transmembrane and a hydrophobic region.
氨基酸序列分析表明，该序列存在明显的跨膜结构和疏水区。
Amino acid sequence analysis shows that in the sequence there exist an obvious transmembrane and a hydrophobic region.
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