英语释义

1. a glutelin found especially in wheat and obtained by extracting gluten with dilute alkali

片语

glutenin subunit谷蛋白亚基

glutenin protein谷蛋白

glutenin fibre麦谷蛋白纤维

glutenin polymerization谷蛋白聚合作用

insoluble glutenin不溶性麦谷蛋白

glutenin fiber麦谷蛋白纤维

glutenin gene谷蛋白基因

glutenin macropolymer麦谷蛋白大聚合体

Glutenin Polymer谷蛋白聚合体

英汉例句

• Glutenin Macropolymer (GMP) is one of the most important components of glutenin polymer. The size distribution of glutenin polymer can be expressed by the content of GMP.

  谷蛋白大聚合体(GMP)是谷蛋白聚合体的重要组成部分，其含量反映了谷蛋白聚合体的粒度分布状况。

• Foliage spraying properly nitrogen could increase the globulin, glutenin and total protein content, and increase grain hardness, wet gluten, loaf volume and loaf score.

  适当叶面喷氮可以增加球蛋白、谷蛋白和总蛋白含量，并可提高籽粒硬度和湿面筋含量，增加面包体积和面包评分。

• The monomeric protein and soluble glutenin play an important role for the flour and noodle color.

  单体蛋白和可溶性谷蛋白对于面粉、面条色泽影响较大。

• The glutenin and total protein content were increased with increasing nitrogen and phosphorus application.

  增施氮、磷肥使谷蛋白和总蛋白含量有所增加。

• It is important for improving wheat quailty to comprehensively understand the inheritance, chemical characters of glutenin subunits and the relationship to the baking quailty.

  全面了解小麦麦谷蛋白亚基的遗传、生化特性及与烘烤品质的关系 ，有助于小麦品质的改良和研究。

• The extractions of glutenin and gliadin from vital wheat gluten were investigated.

  以谷朊粉为原料，提取了麦谷蛋白和麦醇溶蛋白。

• The resolution and reproducibility of wheat gliadin and low-molecular weight glutenin subunit (LMW-GS) separations by high-performance capillary electrophoresis (HPCE) were studied.

  初步探讨了小麦醇溶蛋白和低分子量谷蛋白亚基（LMW-GS）高效毛细管电泳（HPCE）分离的分辨度及其重复性。

• It was observed that the application of nitrogen fertilizer at booting stage could increase glutenin content markedly, which was favorable for the improvement of wheat processing quality.

  孕穗期施氮可以明显提高子粒麦谷蛋白的含量，有利于小麦加工品质的改善。

• The high molecular weight glutenin subunits and their encoding genes in Aegilops variables were characterized by SDS-PAGE and molecular cloning.

  利用SDS-PAGE和分子克隆方法研究了易变山羊草的高分子量谷蛋白亚基及其基因。

• The results presented here give a reference to isolate LMW glutenin gene from Taenitherum, as well as other wheat wild relatives.

  此研究结果对从带芒草属以及其他小麦近缘属物种中分离未知低分子量谷蛋白基因有参考价值和借鑒意义。

• The seed storage proteins in wheat consisted of wheat gliadin proteins and glutenin proteins.

  小麦籽粒贮藏蛋白由醇溶蛋白和谷蛋白组成。

• A preliminary probe has been made into the relationship between components contents of glutenin and baking quality targets of bread by related analysis in this paper.

  本文应用灰系统理论中的关联分析方法，初步探讨了麦谷蛋白各组分含量与面包烘烤品质指标间的关系。

• High molecular weight subunits of glutenin (HMW-GS) are the important components in grain storage proteins, which have both qualitative and quantitative effect on quality.

  高分子量麦谷蛋白是小麦籽粒储藏蛋白的重要组分，它的组成和数量可以直接影响和决定小麦的加工品质。

• Most of studies on the relationships among glutenin, glutenin fractions, glutenin polypeptides and quality were made because of the importance of glutenin in bread making quality.

  由于麦谷蛋白在面包制作品质中的重要性，目前有关麦谷蛋白、麦谷蛋白组分、麦谷蛋白多肽和品质之间的关系研究非常活跃。

• The effects of high molecular weight glutenin subunits (HMW-GS) on quality traits were analyzed, and the QTLs of 19 quality traits were mapped using a population of recombinant inbred lines (RILs).

  本研究以RIL群体为材料，分析了HMW-GS对品质性状的影响，并对19个品质性状进行了QTL分子标记定位。

• It is reported that swelling index of glutenin (SIG) of flour can reflect the flour quality.

  据报道谷蛋白溶涨指数(SIG)可以很好的反映面粉加工品质。

• The high molecular weight glutenin subunit(HMW-GS) of 136 local germplasms was analyzed by SDS-PAGE to screen better germplasm resources for quality improvement of wheat in Guizhou.

  为了筛选优良的种质资源应用于小麦的品质改良，利用SDS-PAGE技术对贵州省的136份地方种质进行高分子量麦谷蛋白亚基组成分析。

• The gliadin and glutenin were closely related to sedimentation value.

  麦醇蛋白和麦谷蛋白与沉淀值的关系十分密切。

• Therefore, improving the composition and content of HMW glutenin proteins is the main task for wheat quality breeding.

  因此，改变小麦中HMw谷蛋白的组成及含量是小麦品质改良的主要内容。

• Wheat glutenin has an important effect on processing quality.

  小麦谷蛋白对小麦加工品质具有重要作用。

• It was also proved by the same glutenin and gliadin patterns among different TKL1 plants.

  谷蛋白、醇溶蛋白检测发现，TKL1不同植株带型一致。

• Even if the chewing gum is swallowed, the gum base of the gliadin and glutenin can be digested, thus not harming the health.

  它即使被咽下用麦胶蛋白和麦谷蛋白做的胶基也能被消化掉，不致于危害健康。

• The swelling index of glutenin (SIG) in flour from different mill flow systems during wheat flour milling was detected.

  测定了小麦制粉过程不同粉路系统中面粉的谷蛋白溶涨指数(SIG)。

• Wheat gluten (glutenin) subunits include high molecular weight glutenin subunits (HMW-GS) and low molecular weight subunits (LMW-GS), and HMW-GS relate to the bread properties closely.

  小麦籽粒谷蛋白亚基包括高分子量谷蛋白亚基(HMW - GS)和低分子量谷蛋白亚基(LMW - GS)，大量研究表明HMW - GS与面包烘烤品质有密切关系。