• 蛋白质氨基酸序列疏水氨基酸和亲水氨基酸组成

    There is tow kinds of aminophenol in the protein sequence, the one is hydrophobe aminophenol, the other is hydrophile aminophenol.

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  • 为了研究表面活性剂类多肽长度及亲疏水氨基酸比例组装结构影响,本文设计了种表面活性剂类多肽a6k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.

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  • 结果1%大豆蛋白质溶液经胰蛋白酶解,解液呈苦味,添加氨肽酶较好地脱苦,解液中游离氨基酸总量增加28.8%,疏水氨基酸的量明显增加。

    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.

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  • R基团赋予氨基酸物理化学特性例如极性疏水以及电荷酸性正电荷,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).

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  • 尽管绿色荧光蛋白238个氨基酸组成蛋白质,是一种微小的、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.

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  • 由于热处理能够使蛋白质分子表面暴露氨基酸残基增加,从而提高大豆分离蛋白起泡能力

    Meanwhile the more exposed hydrophobic amino acid groups by heat treatment, the better foaming capacity of soy protein isolate.

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  • 蛋白质解后产生不同程度苦味主要产物中含疏水氨基酸分子形成,这些苦味严重影响蛋白质解产物食品工业中应用。

    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.

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  • 其C-末端一个大,拟去除该跨膜疏水区,即把粘附蛋白VAP1的C-末端去除对应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.

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  • 量化蛋白质结构的参疏水性:一般认为,氨基酸蛋白质极性氨基酸表面

    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.

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  • 比较功能已知未知蛋白质结构同源性时,常常根据氨基酸残基疏水

    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.

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  • 富含谷氨酰胺较多的氨基酸具有不溶于独特性质

    Wheat gluten is rich with glutamine and hydrophobic amino acids, and has some unique properties such as poor water-solubility, etc.

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  • 依据氨基酸性质来分类:疏水极性极性

    Please group amino acids according to the nature of their side chains: hydrophobic, hydrophilic, polar and nonpolar.

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  • 氨基酸序列分析表明序列存在明显跨膜结构区。

    Amino acid sequence analysis shows that in the sequence there exist an obvious transmembrane and a hydrophobic region.

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  • 氨基酸序列分析表明序列存在明显跨膜结构区。

    Amino acid sequence analysis shows that in the sequence there exist an obvious transmembrane and a hydrophobic region.

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