蛋白质分解(proteolysis),即蛋白质的肽键水解。
然而,蛋白质分解(Protein Degradation),即一种清除不准确蛋白折叠或受损蛋白的机制,最近引起科技人员的高度重视,有可能产生预防和治疗世界重大疾病的新发现。
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随着时间的推移,蛋壳中的蛋白质分解成其构成成分氨基酸。
Over time, the protein in the eggshell breaks down into its constituent amino acids.
一部份原因是缺乏把旧蛋白质分解再制造新结构的酶。
A part of the reason for this is a lack of enzymes to break down the older proteins to be recreated into the new structure.
隆丁区分值又叫蛋白质区分值,是对麦芽蛋白质分解情况进行检查的一个量值。
Lundin fraction value is also named as protein fraction value, which is an index of protein degradation in malt.
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