肌肉蛋白质

新近研究提示，在基础和应激条件下，生长激素胰岛素样生长因子胰岛素样生长因子结合蛋白（GHIGFIGFBP）轴对调节肌肉蛋白质代谢起着核心作用。

Recent researches indicate that the GH IGF IGFBP axis plays a crucial part in regulating the metabolism of muscle protein on both basal and stress condition .

mTOR/p70s6k通路与运动诱导的肌肉蛋白质合成

MTOR / p70s6k signaling pathway and muscle protein synthesis induced by exercise

结果提示，影响肌肉蛋白质含量的QTL分布在多条染色体上。

The results show that QTLs , which affect protein percentage , may be located in different chromosomes .

用梅山猪与大白猪构建的资源家系检测影响肌肉蛋白质含量的数量性状座位（QTL）。

An intercross between Meishan and Large White pig population was used to map quantitative trait loci ( QTL ) for protein percentage in muscle .

正交试验结果表明，在2h内，风味酶对肌肉蛋白质的最适宜条件为酶浓度180×103IU/g、45℃、pH7.0及底物浓度3.3%；

The optimum conditions of enzyme are at enzyme consistency 180 × 10 3IU / g , 45 ℃, pH7.0 and substrate consistency 3.3 % through orthogonal trial within 2 h.

以盐溶性蛋白质含量、ATPase活性、巯基含量、pH值、感观评定等为指标，研究鲻鱼在-20℃冻藏过程中肌肉蛋白质生化特性的变化情况。

Studies were conducted on the biochemical properties of muscle proteins of Mugil cephalus during frozen storage at - 20 ℃ with different freezing methods , the assess indexes including the solubility of actomyosin 、 ATPase activities 、 - SH content 、 pH value 、 sensory assess and dehydrating rate .

日粮能量对肌肉蛋白质含量影响较小。

The dietary energy has little effect on the muscular protein .

肌肉蛋白质的分类比率测定统计出来了。

The rate of breakdown of muscle protein was assessed .

狗肉肌肉蛋白质胶凝化特性的研究

Study on Gelling Characters of Muscle Proteins of Dog-meat

北太平洋鱿鱼肌肉蛋白质凝胶特性的研究

Gelling Properties of Muscle Proteins in Red Oceanic Squid

其中用肌酐动力学公式计算瘦体重是反映肌肉蛋白质贮存的有效方法。

LBM calculated from creatinine kinetics is a valid measure reflecting muscle protein status .

猪微卫星多态与肌肉蛋白质含量关系的研究

Study on relationship between polymorphisms of microsatellite and protein percentage of muscle in swine

而鱼体肌肉蛋白质的分解，盐渍浓度对其有较大影响。

Whereas decompounding of protein in pike eel muscle was affected with brine concentration .

不同工艺条件对肌肉蛋白质氨基酸的影响

Effects of processing on the contents of crude protein and amino acids in meat products

在应激病人中，糖皮质激素和各种前炎症因子是肌肉蛋白质水解的重要调节因素。

Glucocorticoids and various proinflammatory cytokines are important regulators of muscle proteolysis in stressed patients .

木瓜蛋白酶嫩化处理对淘汰蛋鸡风鸡肌肉蛋白质水解和嫩度等品质的影响

Effect of papain tenderized on proteolysis and tenderness of air-dry chicken muscle made by spent layers

迄今为止，国内关于淡水鱼类肌肉蛋白质分子生物学方面的研究报道很少。

So far , the molecular biological studies on freshwater fish muscle proteins were rarely reported .

肌肉蛋白质由18种氨基酸组成，其中有8种人体必需氨基酸。

The muscle protein consists of 18 amino acids and there are 8 essential aminoacids for human .

自由基氧化引起的蛋白质结构的改变，进一步影响了肌肉蛋白质的功能特性。

The protein structure was changed by protein oxidation , and which have some effects onthe functional properties .

本论文以鳙鱼及秘鲁鱿鱼为原料，研究了其肌肉蛋白质理化特性及凝胶特性，为工业化生产提供理论依据。

Their protein characters and gel properties of bighead carp and gaint squid were studied in this paper .

5个牛种肌肉蛋白质含量均高于19%，脂肪含量均低于1.40%。

The muscles protein contents of them are 19 % higher and the fat contents are less 1.40 % .

因此，肌肉蛋白质凝胶机理和凝胶特性的研究是形成凝胶控制技术的基础。

Therefore , the research on muscle gelation mechanism and gel properties is the base of gelation controllable technology .

详细介绍了检测32个鹌鹑脏器、肌肉蛋白质多型座位的淀粉凝胶电泳技术，为客观评价鹌鹑遗传资源提供了科学的研究方法。

It provided a scientific method for the evaluation , conservation and exploitation of genetic resources of quail objectively .

新疆北鲵肌肉蛋白质、氨基酸、无机元素及食物组成分析

Analysis of Components of the Protein amino acid and Chemical Elements in the Muscles and of the Food of Ranodon Sibiricus

采用蛋白质组学技术研究了中国对虾在4℃和-2℃冷藏过程中肌肉蛋白质的变化。

The proteomics technologies were used to study the changes in muscle protein of Chinese shrimp during refrigerated storage at4 ℃ and-2 ℃ .

肌肉蛋白质的保水性、溶解性、分散性、形成凝胶的特性和乳化性等对肉品加工质量影响很大。

The quality of meat processing is greatly affected by the water-holding capacity , solubility , dispersing , gelation conformation and emulsification of muscle proteins .

实用饲料补充结晶或包膜赖氨酸对草鱼生长、血清游离氨基酸和肌肉蛋白质合成率的影响

Influence of practical diet supplementation with free or coated lysine on the growth , plasma free amino acids and protein synthesis rates in the muscle of Ctenopharyngodon idellus

严重创伤、烧伤、感染、急性胰腺炎、外科手术等应激状况下，蛋白质的分解反映了全身蛋白质的丢失，主要是肌肉蛋白质的降解。

The catabolic response to severe injury , burn , inflammatory , acute pancreatitis and operation is characterized by whole-body protein loss , mainly reflecting increased breakdown of muscle proteins .

迄今为止，肌肉蛋白质与脂肪剪切乳化机理和乳化性能的研究一直未能突破，糜类肉制品也常常出现出水、出油等问题。

Until now , the question of emulsification mechanisms of muscle protein and fat when sheared has not yet been resolved . Moreover , liquid and fat losses usually occur together in comminuted meat products .

本文研究8例烧伤总面积60.3±19.7%男性成年病人，用~（15）N-甘氨酸示踪技术测定总体蛋白质代谢速度，用尿3-甲基组氨酸排出量估计肌肉蛋白质分解速度。

Eight male adults with burn area 60 ± 20 % BSA were studied . ~ ( 15 ) N-glycine tracing technique was used to determine total body protein kinetics , and urinary 3-methylhistidine ( 3MH ) excretion was measured to evaluate muscle protein catabolism .