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gliadin

英音[ ˈɡlaɪədɪn ] 美音[ ˈɡlaɪədɪn ]

醇溶蛋白

常用释义

词性释义

n.

醇溶蛋白

例句

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醇溶蛋白

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。

Significant variation was not found for SDS -PAGE patterns of high molecular weight glutenin subunit and Gliadin of sprouted wheat.

发芽处理的小麦高分子量麦谷蛋白亚基组成和醇溶蛋白电泳图谱均未发生变化。

Total protein, gliadin and gluten protein showed significant and positive correlation to sedimentation value and wet gluten content.

总蛋白、醇溶蛋白、贮藏蛋白含量均与沉淀值和湿面筋含量呈极显著正相关；

Total protein, gliadin showed a significant and positive correlation to the bread volume.

总蛋白、醇溶蛋白含量与面包体积呈显著正相关。

Genetic variability of gliadin in Triticum compactum Host.

醇溶蛋白遗传多样性分析。

There is sensitivity to gluten, which contains the protein gliadin, found in cereal grains wheat, oats, barley, and rye.

并对麸质过敏，因麸质中含有麦胶蛋白，此蛋白在小麦谷物中，燕麦、大麦和黑麦中存在。

Construction of Gliadin Fingerprints Database of the Main Wheat Cultivars Grown in North China

中国北方冬麦区主栽品种醇溶蛋白指纹图谱数据库的建立

Analysis of Principal Component and Cluster in Spring Wheat High-molecule-weight Glutenin Subunits and Gliadin Bands and Main Quality Traits

春小麦谷蛋白亚基、醇溶蛋白电泳谱带及主要品质指标的主成分分析和聚类分析

An Simplified Procedure of Polyacrylamide Gel Electrophoresis Applicable to the Study of the Gliadin of Wheat Seed

小麦种子醇溶蛋白聚丙烯酰胺凝胶电泳技术的简化研究

Genetic Heterogeneity and Diversity within and among Chinese Wheat Landraces as Revealed by Gliadin Composition

中国小麦地方品种内和品种间醇溶蛋白遗传多样性分析

Identification of Onion Varietal Types with Polyacrylamide Gel Electrophoresis of Seed Gliadin

利用种子醇溶蛋白聚丙烯酰胺凝胶电泳鉴定洋葱品种类型

Gliadin Genetic Diversity in Artificially Synthesized Hexaploid Wheat

人工合成六倍体小麦醇溶蛋白遗传多样性分析

Genetic Diversity Analysis of Gliadin of Triticale Materials newly Introduced

新引进小黑麦的醇溶蛋白遗传多样性分析

A Study on Polyacrylamide Gel Electrophoresis of the Gliadin of Triticale Seed

小黑麦种子醇溶蛋白的聚丙烯酰胺凝胶电泳技术研究

Study of Gliadin Variation in Wheat Cultivars

普通小麦品种间醇溶蛋白遗传多样性分析

Gliadin Composition and Their Effects on Quality Properties in Spring Wheat

春播小麦醇溶蛋白组成及其对品质性状的影响

Mechanical properties and water absorption of wheat gliadin films

小麦醇溶蛋白膜力学性能与吸湿性研究

Variety Identification of Bulb Crops with Fingerprints of Seed Gliadin

利用种子醇溶蛋白指纹图谱鉴定葱蒜类蔬菜品种纯度的研究

Study on gliadin gel electrophoresis in relation to inheritance in some varieties of partial cultivated bulb crops

葱蒜类蔬菜部分栽培品种亲缘关系电泳检测研究

Study on Rheological Properties of Wheat Gliadin Solution

小麦醇溶蛋白溶液的流变特性研究

Study on the Complexation Interaction of Tannic Acid with Gliadin

单宁酸与麦胶蛋白结合反应的研究

Wheat protein (gliadin and glutenin)plus water =wheat gluten

小埋蛋白（麦谷蛋白及醇溶蛋白）加水=小麦面筋

Development on research of gliadin and glutenin in common wheat

小麦醇溶蛋白和谷蛋白研究进展

Gliadin Analysis of Advanced Wheat Lines Bred in Sichuan, China

四川小麦优良新品系醇溶蛋白分析

Application of Gliadin Electrophoregrams in Hybrid Seed Purity Test of Wheat

麦醇溶蛋白电泳技术在杂交小麦种子纯度鉴定中的应用

Study on the Effect of Protein Content and Glutenin- to- Gliadin Ratio to Noodle Quality

蛋白质及其组分对面条品质的影响研究

Genetic Polymorphism of Gliadin in Leymus

赖草属植物醇溶蛋白的遗传多态性

Research progress of wheat gliadin allele

小麦醇溶蛋白等位基因研究进展

Analysis on Glutenin and Gliadin of Offspring of Wheat Tranfered with Soybean DNA by Ion Beam

离子束介导大豆DNA转入普通小麦后代的麦谷蛋白和醇溶蛋白分析

Sampling Strategy for Genetic Diversity in Agropyron Gaertn. Based on Gliadin

植物遗传多样性取样策略基于醇溶蛋白的研究

1·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。

2·The standard gliadin fingerprints and database of 3612 accessions were made by using the ISTA standard A-PAGE method, which could be used in the identification of the varieties.

利用ISTA的A-PAGE标准方法，建立了3612份中国小麦地方品种A-PAGE标准醇溶蛋白指纹图谱及其数据库，并将其应用于品种鉴别。

3·The content of four protein composition of winged bean protein was determined, which is albumin, globulin, gliadin, glutenin.

测定了四棱豆蛋白的四种组成蛋白即清蛋白、球蛋白、醇溶蛋白、谷蛋白的含量。

4·Though different scholars had severally conflicting conclusion, most of the research results showed that gliadin reduced stability of the dough.

虽然不同学者得出了正负相关的矛盾结论，但大多数的研究结果认为醇溶蛋白降低面团的稳定性。