研究了不同的加热温度﹑加热时间对鸡骨髓中蛋白质变性程度的影响。
Study on the effects of different heating temperature, heating time on the protein denaturation condition of the chicken marrow.
纯化的卵黄抗体分别置于6个EP管中，1～4号管的卵黄抗体仍有活性，第5管和第6管出现白色沉淀，可能是较高温度下蛋白变性引起的。
Purified IgY was added to six EP tubes, the number 1-4 still had partial activity, but number 5 and 6 showed some white precipitate, which was caused by protein denaturation at higher temperature.
每个蛋白质都有最适宜发挥其功能的温度，过高或过低的温度都会使得蛋白质变性而丧失其功能。
Proteins perform their function at a range of their growth temperature and excessively high or low temperature will make them denature and lose their function.
鱼糜微结构表明，不同温度冻藏条件下，鱼肉蛋白质中冰结晶大小有很大差异，冰晶的影响是导致蛋白质变性的主要原因。
Microstructural study revealed that the shape of ice crystal was different at different frozen temperature, which was the major reason for protein denaturation.
温度过低往往会造成溶解困难并可能导致蛋白质变性。
The temperature is too low often cause difficult reconstitution and may lead to protein denaturation.
DSC分析表明经过变性后的小麦面筋蛋白的热变性温度远高于未变性的小麦面筋蛋白。
DSC analysis showed that the modified temperature of modified gluten was higher than raw gluten.
在某些方法中，将所述溶胞产物在一定温度下加热一定时间，所述温度和时间足以使所述溶胞产物中存在的蛋白质变性并使其聚集和沉淀。
In certain methods, the lysate is heated for a time and at a temperature sufficient to denature proteins present in the lysate and cause their aggregation and precipitation.
在某些方法中，将所述溶胞产物在一定温度下加热一定时间，所述温度和时间足以使所述溶胞产物中存在的蛋白质变性并使其聚集和沉淀。
In certain methods, the lysate is heated for a time and at a temperature sufficient to denature proteins present in the lysate and cause their aggregation and precipitation.
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