蛋白质稳定性

酵母甘露糖蛋白对白葡萄酒酒石和蛋白质稳定性的影响

Effect of mannoprotein on white wine 's tartar and protein stability

选择精确的蛋白质稳定性的分析技术才能得到对结果的真实评价。

In order to get true interpretation from experimental data , one must use accurate techniques for analyzing protein stability .

N-端加flag标签增加P21~（Cip1/WAF1）蛋白质稳定性

N-terminal Flag Tag Stabilizes P21 ~ ( Cip1 / WAF1 ) Protein

通过对这些氨基酸的性质和位点的研究，可以有目的的对NK进行突变，使NK成为具有更高酶活性，更强蛋白质稳定性，和更广适用性的新NK，提高应用价值。

From the study of these amino acids , we can directly change NK to become with higher enzyme activity , greater stability , and wider applicability , to improve the application value of NK .

5℃和10℃保藏条件下蛋白质稳定性好，未见ATPase活性的降低和肌球蛋白重链的降解，20℃保藏时，48h后发现肌球蛋白重链的显著降解。

Fish myofibrillar protein showed stable during storage at 5 ℃ and 10 ℃ without the decrease of ATPase activity and the degradation of myosin heavy chain ( MHC ), but MHC degraded markedly when stored at 20 ℃ for 48 hours .

破伤风类毒素聚乳酸微球中蛋白质稳定性的研究

Studies on the stability of protein in tetanus toxoid encapsulated in polylactide microspheres

酸性含乳饮料中蛋白质稳定性的研究进展

Evolvement of stability of protein in milk drinks

随着一系列非组蛋白甲基化修饰的鉴定，显示甲基化修饰可能是一种普遍的调控蛋白质稳定性的翻译后修饰方式。

The discovery of non-histone protein methylation suggests that this is a common post-translational modification for regulating protein activity .

本文介绍了噬菌体展示技术的基本概况，着重阐述了噬菌体展示技术在鸡源性单链抗体、噬菌体随机肽库、人源化抗体以及过敏原的分析、拟糖多肽、蛋白质稳定性等方面的研究。

The article introduces the theory of phage display , stresses the application in chicken single chain antibody , humane antibody , phage peptide library , the anlysis of allergens , the research in glyco-replica peptide and stability of protein .

膜透性和膜蛋白二级结构分析证明，膜透性和蛋白质稳定性呈正相关，指示蛋白质组成和含量不同是造成各龄组织不同耐热性的主要原因之一。

The results of membrane permeability and protein secondary structure proved the proteins stability were negative correlation with changes of permeability , indicating types and content of proteins might be one of the most important reasons causing aging leaf difference in response to high temperatures .

主要论述了原料奶中的微生物尤其是嗜热性芽孢、低温性细菌及蛋白质的稳定性对UHT奶的影响。

This paper described the effect of the thermophiles spore , psychrotrophic bacteria and protein stability of raw milk on the quality of UHT milk .

为了进一步探讨这个现象的原因，我们定义了一个以氨基酸组成为基础的、衡量蛋白质热稳定性的全面指标CIT，发现高表达基因编码的蛋白的CIT值更高，热稳定性也更好。

Attempting to trace the imprint of the phenomena , a comprehensive indicator for the thermostability of protein based on amino acids composition , CIT , is defined . The proteins coded by the highly express genes have higher CIT values , meaning that they are more thermostable .

食物蛋白质消化稳定性和热稳定性研究

Study on digestive stability and heat stability of food proteins

利用支持向量机和蛋白质非稳定性指标预测凋亡蛋白类型

Support vector machine for predicting apoptosis proteins types by incorporating protein instability index

-螺旋含量以及蛋白质自身稳定性不同所致。

- helix and the stability of the proteins .

牛奶蛋白质热稳定性和酒精试验稳定性机理研究进展

Recent Advances on the Study of Mechanisms of Alcohol and Heat Stability of Milk protein

蛋白质的稳定性随溶液环境的变化一直是人们关心的热点问题。

The problem of the protein stability changed by solvent environment is in the limelight .

一般认为蛋白质的稳定性与其内部氨基酸接触网络有关。

Generally , protein stability is thought to be related to its inter-residue contact network .

了解蛋白质不稳定性及其分析技术在生物工程药物的质量控制中有十分重要的作用。

It is very important for quality control of biotechnology pharmaceuticals to understand instability of protein .

蛋白质不稳定性及其分析技术

Instability and Analytical Techniques of Protein

脯氨酸对蛋白质热稳定性的贡献

Contribution of Prolines to Protein Thermostability

如何解决饮料中蛋白质的稳定性是许多食品工作者以及生产厂家亟待解决的问题。

How to solve the stability of the protein in beverages is a urgent problem to be solved for food technician and manufacturers .

通过对氨基酸在水及混合溶剂中的热力学性质的研究，既可以获得溶质-溶剂相互作用的信息，又有助于认识蛋白质的稳定性机理。

Investigations on the thermodynamic behavior of amino acids in mixed aqueous solutions would not only provide information about interaction between solute and solvent but also the mechanism of action of proteins .

由于多数的医用血液、生物制剂和药品所含有的蛋白质不稳定性，使得生物药品易受环境温度变化的影响，导致药品、血液、疫苗变质，所以需要严格的温度控制。

Since the majority of medical blood , biological agents and drugs containing protein are instable , the changes of temperature will affect the quality of biological medicines and lead to drugs , blood and vaccines metamorphism . So it is very important to strictly control the temperature .

用尺寸排阻色谱法研究蛋白质的热稳定性

Study on the Thermal Stability of Proteins Using Size Exclusion Chromatography

小麦品种蛋白质品质性状稳定性研究

Study on the protein quality property stability of winter wheat variety

乳化剂和多糖对蛋白质乳浊液的稳定性的影响

Effects of Surfactants and Polysaccharides on Protein - stabilized Emulsions

大豆籽粒脂肪和蛋白质含量的稳定性研究初报

A preliminary study on stability of fat and protein contents in soybean seeds

可生物降解聚合物微球化蛋白质药物的稳定性研究

Research on stability of proteins in biodegradable microspheres

几个水稻突变种质蛋白质含量的稳定性研究

Stability of Protein Content of Rice Mutants