钝化酶

红子果实氧化酶活性相当强，这是保鲜果低温贮藏、加工果钝化酶活性利于VC保存的依据；

The oxidase activity of fruit is very high , it is the basic for protecting Vc of storing fruit under low temperature and inactivating enzymatic activity to processed fruit .

因此，HPCD和超高压技术通过改变PPO和PE酶蛋白的结构达到钝化酶活性的目的。

Hence , HPCD and ultra-high pressure inactivate PPO and PE by changing structure of enzyme protein .

提示：MRSA对氨基糖苷抗生素耐药的主要机制是由于该菌产生氨基糖苷钝化酶。

It can be concluded that the main resistance mechanism of MRSA to aminoglycosides is due to the production of aminoglycoside modifying enzymes ( AMEs ) .

沸水加热3min，能有效钝化酶的活性。

It is well inactivate enzyme activity for about 3 min in boiling water .

rmtB阳性猪大肠埃希氏菌中氨基糖苷钝化酶分析

Characterization of Aminoglycosides Modifying Enzymes in rmtB-positive Escherichia coli

硼基催化裂化钝镍剂的工业应用及其钝镍机理rmtB阳性猪大肠埃希氏菌中氨基糖苷钝化酶分析

Application of B-contained Ni Passivator in FCC and its Mechanism Characterization of Aminoglycosides Modifying Enzymes in rmtB-positive Escherichia coli

豆类植物胰蛋白酶抑制子及其钝化酶研究进展

Development in studying legumes trypsin inhibitor and inhibitor inactivated by enzyme

氨基糖苷类抗生素耐药铜绿假单胞菌氨基糖苷钝化酶基因的检测

Genotyping of aminoglycoside-modifying enzymes in clinical isolates of aminoglycoside-resistant Pseudomonas aeruginosa

结论产生氨基糖苷类钝化酶是临床分离的大肠埃希菌对氨基糖苷类抗生素主要的耐药机制。

Conclusion Aminoglycoside modifying enzymes are major factors which confer aminoglycoside resistance on Escherichia coli .

热烫在钝化酶活性中的重要性随不同产品而有所不同，并且取决于货架期的期望值。

The importance of blanching in enzyme inactivation is different for different foods and depends on shelf-life expectations .

简要阐述氨基糖苷类抗生素耐药菌通过产生各种钝化酶来修饰活性分子的耐药机制，以及由抗生素作用靶位核糖体或核蛋白发生改变产生的耐药机制。

The mechanisms of aminoglycoside resistant bacteria including inactive enzymes and ribosome or ribosomal protein modification are briefly reviewed .

细菌对四环素类抗生素的耐药主要是获得了有关编码相关蛋白的四环素耐药基因，通过外输泵出机制、核糖体保护机制及产生灭活四环素的钝化酶机制等介导。

The resistance of bacteria to tetracyclines is mainly by resistance genes coding efflux proteins , ribosomal protection proteins or enzymatic inactivation of tetracycline .

四环素类药物产生耐药性的机制主要有核糖体保护作用、外输泵作用及产生钝化酶等。

Resistance to tetracycline is due to the mechanisms of the efflux protein , the ribosomal protection proteins and the enzymatic inactivation of tetracycline , and so on .

传统的加热杀菌方法能够有效杀灭牛奶中的微生物和钝化酶的活性，但容易造成营养成分的丧失，并引起牛奶感官品质的下降。

Traditional thermal sterilization methods can kill microorganisms , and inactivate the enzymes in milk , but it is likely to cause loss of nutrients and decline in sensory quality of milk .

大豆微波加热在钝化酶、改善风味、提高营养价值等方面具有省时、省力，方便等优点。

The method of heating soybean by microwaves has a lot of advantages , such as time-saving , labour-saving and simplicity in purification of enzymes , variation of flavours and increase of nutritive values .

对于冷冻食品来说，钝化酶极为关键，这是因为水果和蔬菜中的许多酶即使在冷藏或冷冻的条件下也能保持活性，引起食品变质。

For frozen foods , enzyme inactivation is critical since many enzymes in fruits and vegetables will remain active and cause product quality deterioration even at the reduced temperatures associated with refrigerated food and frozen-food storage .

从得到的差异表达的蛋白点可知本研究所涉及的耐药机制包括灭活酶或钝化酶的产生，目标靶蛋白的修饰，主动药物转运系统的变化以及细胞外膜的通透性的改变等几种。

From differentially expressed protein spots , antibiotic-resistant mechanism of V. alginolyticus of which in activator or inactive enzyme were produced , target proteins were modified , efflux pump systems and permeability of outer membrane were changed could be known .

细菌对诺氟沙星耐药性的形成可能与细菌外膜通透性改变从而减少抗生素的摄入以及产生灭活酶或钝化酶修饰抗生素有关.本研究为进一步揭示嗜水气单胞菌外膜蛋白与耐药性相关性提供了理论依据。

The change of outer membrane permeability and the generation of inactive enzyme or modifying enzyme might be the reason that bacteria have the resistance to norfloxacin . The research was aim to know more about the correlation between A. hydrophila outer membrane protein and the resistance .

这可能是在低温下脂肪酶被钝化，酶活力被抑制。由此可以很好的解释在低温（SC）下，随着储藏时间的延长，而游离脂肪酸的含量基本不变的现象。

Therefore , it was improper that explaining the change trend of free fatty acid content only with the change relation of lipase activity with storing time .

速冻毛豆钝化过氧化物酶及胰蛋白酶抑制因子的安全烫漂时间研究

Study on the Optimum Blanching Time of Inactivation Peroxidase Enzymes and Trypsin Inhibitors in Younger Soybean Pods

烫漂不仅可以钝化叶绿素酶，而且可以降低微生物的数量。

Blanching not only could inactivate enzymes of chlorophyll , but also reduced the amount of microbes .

完全钝化野生型酶的条件为100℃2小时。

The condition for inactivating the wild-type enzyme was 100 ℃ for 2 hours . The reliability of the method was measured .

胡萝卜进行软化处理使组织软化，易于打浆，钝化其中的酶系、驱逐其中的空气以防止氧化。

Carrots were intenerated to passive the enzyme system and expel air to prevent oxidation and to make the tissue soft for crushing .

巴氏杀菌工艺过程也用于钝化果汁中的酶和降低啤酒中腐败菌的污染。

Pasteurization is also a process used to inactivate enzymes in fruit juices and reduce the population of spoilage microorganisms in beer .