protein stability

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

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

酵母甘露糖蛋白对白葡萄酒酒石和蛋白质稳定性的影响

Improving Protein stability of white wine by enzyme method

酶法提高白葡萄酒质量稳定性的研究

The Influence of Microencapsulation Process and Relative Excipients on Protein Stability

微囊化工艺和相关辅料对蛋白类药物稳定性的影响

New Prospect of Protein Stability in White Wine & Proteolysis

白葡萄酒蛋白质稳定的新展望&酶解法

Strategic Approaches for Improving Protein Stability within Biodegradable Microspheres

改善可生物降解微球中蛋白稳定性方法的研究进展

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

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。

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

一般认为蛋白质的稳定性与其内部氨基酸接触网络有关。

Methods used to improve protein stability within biodegradable microspheres including microencapsulation process and formulation optimization are reviewed .

从微囊化工艺过程和微球处方因素两方面介绍近年缓释微球研发中改善蛋白活性的方法。

Protein Stability of Beer

啤酒中蛋白质的稳定状态

However , estimates of the energy contribution of electrostatic interaction to protein stability have led to conflicting conclusions .

然而，大量有关电荷相互作用是否维持蛋白稳定的实验结果却相互矛盾。

Protein stability depends on the balance of interactions between their building blocks as well as interactions between these blocks and solvent molecules surrounding .

蛋白质的稳定取决于蛋白质的基团之间及这些基团和溶剂环境之间相互作用的平衡。

Pasteurized skim yogurt drink is a new product for dairy industry of China , its key technical problem is the protein stability to harm its appearance .

杀菌型无脂乳酸菌奶饮料对我国乳业而言是一个全新的品种，它的最主要技术难点是分散系和溶解系的整体下移（即析水），从而影响产品的感官指标。

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

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。

In this paper , the major factors that have influence on protein stability during the preparation of biodegradable microspheres are reviewed , and optimized strategies for protein stability are addressed in detail .

综述了制备蛋白质可生物降解聚合物微球过程中影响蛋白质稳定性的主要因素，着重介绍了保护蛋白质活性损失的先进策略。

Additionally it indicates that the charged-polar and charged-nonpolar contacts are also the key factors for the protein stability , besides the charged-charged contacts .

特别是还发现，除了公认的带电残基接触外，带电-极性和带电-非极性接触也是蛋白质稳定的重要因素。

Research of milk protein micelle stability

乳蛋白胶粒的稳定性研究及应用

Relationship between Chlamydia pneumoniae , Helicobacter pylori , high-sensitivity C-reactive protein and stability of carotid artery atherosclerotic plaque

肺炎衣原体、幽门螺杆菌及C反应蛋白与颈动脉粥样硬化斑块稳定性的相关性研究

Study on the protein quality property stability of winter wheat variety

小麦品种蛋白质品质性状稳定性研究

Disulfide bonds play important roles in protein structure and stability .

二硫键的形成在蛋白质的合成和功能中发挥重要作用，是蛋白质结构和稳定必不可少的。

Main content and conclusions are as follows : 1 . Studying on Earthworm protein characteristics and stability .

论文主要内容及主要结论如下：1、蚯蚓蛋白的理化性质和稳定性研究。

Objective To study the relationship between serum high sensitive c-reactive protein and plaque stability of coronary lesion .

目的研究血清高敏C反应蛋白（hs-CRP）水平与冠心病斑块稳定程度的相关性。

Palmitoylation is the only one post-translational reversible process in lipid modification , which plays important roles in the dynamic subcellular localization , protein activity and stability , and complex assembly .

在脂类修饰中，棕榈酸化是唯一的一种可逆的翻译后脂类修饰，它在蛋白质分子亚细胞器动态定位，蛋白质活性，稳定，复合物的组装等方面扮演着重要的角色。

The soybean protein emulsifies the stability to show the improvement of through the enzyme hydrolysis , 3-4h ( hydrolysis degree 19.8 % ) emulsify the stability the most strong .

大豆蛋白经酶水解后的乳化稳定性有显著改善，在水解时间3&4h（水解度19.8%）时乳化稳定性最强。

Now there are a number of studies have shown that SUMO modification affect the positioning of the protein , the stability of the protein , SUMO modification can also affect the activity of substrate proteins .

现已有多项研究表明，SUMO化修饰影响蛋白质的定位，也可以改变蛋白质的稳定性，同时SUMO化修饰还能影响底物蛋白质的活性。

The glycosylation not only plays a vital role in protein structure , stability and orientation , but also participates in some significant biological processes such as cell adhesion , apoptosis , receptor activation , signal transduction , endocytosis and so on .

糖基化对于蛋白质的结构、稳定和定位起着重要的作用，并且参与细胞粘着、细胞凋亡、受体激活、信号转导、胞吞作用等重要的生物过程。

The effect of crowd on protein folding and its stability , and mechanical behavior of proteins were also discussed .

重点介绍了拥挤环境对蛋白质构象的影响和蛋白质分子的力学性质，这是蛋白质分子构象研究的深入。

The pH stability of salt soluble protein analysis showed that stability in acidic and alkaline conditions at low temperature was different .

盐溶性蛋白酸碱稳定性分析显示，在低温酸性和碱性条件下盐溶性蛋白的稳定性不同。

Moreover , NaCl concentration , pH and fat / protein could influence emulsion stability and quality property of emulsion gel .

此外，NaCl浓度、pH和脂肪蛋白比也能够影响肉糜乳化稳定性及凝胶品质特性。

Effects of High Fat High Protein Diet on the Stability of Pancreatic Acinar Cells and the Injury of the Free Radicals

高脂高蛋白饲料对胰腺细胞稳定性及自由基损伤的影响