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1)  Wx protein subunit
Wx蛋白亚基
2)  Wx protein
Wx蛋白
1.
Effects of wheat endosperm Wx protein deficiencies on starch content;
小麦胚乳Wx蛋白缺失对籽粒淀粉含量的影响
2.
【Objective】This study was to elucidate the effect of wheat Wx protein deficiency on starch physiochemical properties and noodle quality.
【目的】对Wx蛋白缺失影响小麦淀粉理化特性和面条加工品质的情况进行探讨。
3.
In order to investigate the pre-harvest sprouting(PHS)percentage,α-amylase activity and soluble sugar content in grains of 11 varieties with complete Wx proteins deficiency(waxy type),11 varieties with one or two Wx proteins deficiency(non-waxy type),2 varieties with complete Wx proteins(non-waxy type)and 1 white grain cultivar as a PHS check in wheat(Triticum aestivum L.
以11份Wx蛋白全部缺失类型(糯性),11份Wx蛋白部分缺失类型(非糯性)和大面积推广品种扬麦158、扬麦12(非糯性)为试验材料,以白皮品种豫麦47为穗发芽对照,研究了它们的穗发芽特性、α-淀粉酶活性和籽粒可溶性糖含量。
3)  Wx subunits
Wx亚基
4)  Wx protein combinations
Wx蛋白组成
1.
【Objective】 This study was to elucidate the difference in starch physiochemical properties among wheat cultivars differing in Wx protein combinations through the comparison of starch accumulation and activities of starch biosynthetic enzymes.
【目的】通过对籽粒淀粉积累和淀粉合成关键酶的活性进行比较,初步明确不同Wx蛋白组成小麦品种淀粉理化特性差异的酶学基础。
5)  protein subunit
蛋白亚基
1.
Soybean proteins were isolated from six soybean cultivars with different contents of protein subunits.
以6个蛋白亚基含量变异类型大豆品种制备的分离蛋白为材料,采用SDS—PAGE测定了蛋白亚基的含量以及采用质构仪测定了凝胶的质构特性,并对结果进行了相关性分析。
2.
Protein subunits of 11S and 7S of 205 soybean varieties in mini core collection and 248 cultivars were separated by SDS-PAGE.
在参试材料中,没有检测到蛋白亚基缺失的材料,但在微核心种质与育成品种中筛选出β和A3亚基含量低的材料,其中,β低含量材料所占比例分别为9。
3.
During the assembly process,the conformation of a previous protein subunit in the capsid shell determined the conformations and positions of its newly neighboring subunits as they attach to the capsid shell,then the new protein subunit was added on the capsid shell.
装配过程中,正在附着的蛋白亚基构象与位置在先前蛋白亚基构象的指令下,发生相应的调整后装配到衣壳骨架上。
6)  Glutenin subunit
谷蛋白亚基
1.
Analysis on effect of high molecular weight glutenin subunits on industrial quality of wheat;
小麦高分子量谷蛋白亚基对加工品质影响的效应分析
2.
Study on high molecular weight glutenin subunit composition of wheat genetic resources in Shaanxi Province;
陕西省小麦品种资源高分子量谷蛋白亚基组成研究
3.
The correlation between glutenin subunits and bread making quality of common wheat was studied in this paper.
用统计分析的方法研究了小麦谷蛋白亚基的不同等位基因变异对烘烤品质性状的影响。
补充资料:N,N'-[亚乙基双(亚氨基亚乙基)]双二十二烷酰胺
CAS:72014-39-2
中文名称:N,N'-[亚乙基双(亚氨基亚乙基)]双二十二烷酰胺
英文名称:N,N'-[ethylenebis(iminoethylene)]bisdocosanamide
说明:补充资料仅用于学习参考,请勿用于其它任何用途。
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