疏水性氨基酸

CaBP21中疏水性氨基酸（计Gly，不计Trp）约占46%，碱性氨基酸10%，酸性氨基酸与极性氨基酸约44%。CaBP21有较高的Ser、Tyr含量。

CaBP 21 has 46 % of hydrophobic amino acid ( with Gly , without Trp ) content , 10 % of basic amino acid content and 44 % of acidic and polar amino acids .

重复单位编码的41个氨基酸内疏水性氨基酸占53.7%。

The 41 amino acids deduced from 123 bp repeating unit consisted of 53 7 % of hydrophobic amino acid residues .

利用hβ2-FWI的这一特性，我们将α亚基形成孔道的S6区的疏水性氨基酸依次突变为不太疏水的丙氨酸。

Utilizing this feature of FWI , we mutated the hydrophobic amino acids in the pore formed S6 segment of α subunit into less hydrophobic alanine .

与人、牛、羊GM-CSF的亲水性和疏水性氨基酸的分布保守性很高，而与小鼠的差异较大。

The hydrophilicity and hydrophobicity profiles of GM-CSF were highly conserved in porcine , human , bovine and ovine GM-CSF but not in murine .

苹果汁中活性蛋白质（HAP）是澄清苹果汁产生混浊沉淀的重要原因之一，疏水性氨基酸易于和多酚聚集，形成混浊。

The haze-active protein ( HAP ) in clear apple juice is one of the important reasons of haze formation . Hydrophobic amino acids have been shown to readily interact with polyphenols to induce haze .

氨基酸组分分析结果表明，S蛋白含有天门冬氨酸等15种氨基酸，其中丙氨酸等疏水性氨基酸占36.8%。

Amino acid composition analysis showed , that the protein contained 36.8 % hydrophobic amino acids .

所估测的等电点为8.45，疏水性氨基酸占40.3%，亲水性氨基酸占29.9%；

Its isoelectric point was 8.45 , and hydrophobic amino acids accounted for 40.3 % and hydrophillic 29.9 % .

二级超滤分离降低了浓缩物的必需氨基酸和疏水性氨基酸的含量。

The secondary UF separation reduced the levels of essential amino and hydrophobic amino acids in the concentrated products .

这与苦味多肽的苦味由其中的疏水性氨基酸引起的相一致。

This is the same as that the bitter tast of bitter peptides come from the hydrophobic amino acids .

人类乙型肝炎样病毒核心蛋白中第7位疏水性氨基酸重复肚段区域的突变可以抑制病毒核衣壳的组装

Mutations in a Hydrophobic Heptad Repeat Region of the Core Protein inhibited Capsid Assembly of The Human Hepatitis B-Like Virus

藻蓝蛋白包含许多疏水性氨基酸，这些疏水性氨基酸在藻胆蛋白的聚集过程中起着极为重要的作用。

It also contains a significant number of hydrophobic amino acid residues and they play a major role in the aggregation of phycobiliproteins .

和二次混浊有关的蛋白质，其疏水性氨基酸含量高，其中脯氨酸含量大。

The amino acids of protein in haze juice were hydrophobic and the contents of proline were higher in haze juice than that in normal juice .

酪蛋白肽的苦味主要是由其所含的一些疏水性氨基酸的肽（苦味肽）导致，目前大多脱苦方法是将苦味肽去除或降解。

Bitter peptides , containing hydrophobic amino acids , lead to the bitter taste of casein peptide . There are some debittering methods of removing or decomposing the bitter peptides .

小麦蛋白是一种优质、价廉的蛋白质资源，除含有丰富的谷氨酸外还含有较多的疏水性氨基酸，导致蛋白质溶解度较低，从而限制了其在食品工业中的应用。

Wheat gluten is a kind of cheap and superior quality protein resources . But the presence of hydrophobic amino acids leads to low solubility , and its application is limited .

蛋白质酶解后产生不同程度苦味主要是由产物中含疏水性氨基酸低分子肽所形成，这些苦味严重影响蛋白质水解产物在食品工业中应用。

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 . The bitter taste hampers the application of protein hydrolysates in the food industry .

我们推测位于疏水性口袋结构处的疏水性氨基酸参与了气味化合物的最初识别，并与化学感受蛋白的特异性结合有关。

We suggest that a hydrophilic amino acid at the hydrophobic pocket structure participates in initial recognition of ligands , and contributes to ligand-binding specificity of CSPs . 5 .