本项目对生产免疫乳的免疫方法、免疫球蛋白稳定性和浓缩提取等进行研究。
The immune method of producing immune milk, extract and concentration of Ig were studied in this paper.
因此，啤酒泡沫的稳定性来源于一种很强的吉布斯-马朗戈尼效应，这种效应在吸附的蛋白质可以有效改变表面张力时是最优化的。
Beer foam stability is thus promoted by a strong gibbs-marangoni effect, which is optimized when absorbed proteins are efficient at changing the surface tension.
已折叠蛋白质的化学稳定性越高，玩家的得分就越多。
The more chemically stable the folded protein becomes, the more points the players are awarded.
具体的说，已发现疏水蛋白能同时提供优越的泡沫体积稳定性和对泡沫粗化的抑制作用。
In particular, hydrophobins have been found to provide both excellent foam volume stability and inhibition of coarsening.
在丝蛋白的包围下，化合物会保持生物稳定性。
Inside the silk protein wrap, the compounds stay biologically stable.
这种不稳定性可以通过在胶体表面覆盖蛋白分子比如免疫球蛋白来抑制。
This instability can be prevented by coating the colloidal surfaces with protein molecules such as immunoglobulin.
调整胶原蛋白和壳聚糖的用量比例，可以改变大分子间的相互作用，从而调整纸浆纤维的稳定性。
Adjusting use level of collagen and chitosan, the interaction of macromolecular could be changed, and stability of pulp could be adjusted.
通过对葵花籽乳饮料的配方及稳定性研究，研制出一种新的植物蛋白饮料。
A new vegetable protein drink was developed through the researches on the formula and stability of sunflower seed milk beverages.
利用粒径分析法对影响乳清蛋白热稳定性的几个主要因素进行了研究。
Influencing factors on heat stability of whey proteins were analyzed by particle size analysis in the paper.
对不同未知样本进行了预测，结果表明，所建模型具有一定的稳定性，对未知样品蛋白质浓度的测量偏差较小，其最大偏差不超过1.0。
The model is good by predicting protein concentration of wheat flour with different unknown sample groups. Its error is less than 1 0.
而相对含水量、自由水含量、细胞膜热稳定性、可溶性蛋白含量等则有所降低。
While free water content, free water content, cell membrane thermostability and soluble protein content were decreased.
多糖和蛋白质的相互作用在食品的结构和稳定性方面起着重要的作用。
Polysaccharide-protein interactions play an important role in the structure and stability of many processed foods.
它的作用有：视网膜光受体机制、 护上皮细胞的完整性、酶体的稳定性、蛋白的合成等。
Vitamins function as photoreceptor mechanism of retina, maintenance of integrity of epithelia, lysosome stability, glycoprotein synthesis.
该文主要探讨醇洗豆粕对大豆分离蛋白热稳定性影响。
The technique of differential scanning calorimetry was applied to study the effects of alcohol washed soybean meals on thermal stability of soybean protein isolates.
研究证实杂交瘤球蛋白分泌稳定性与染色体丢失或不分泌群体的过度生长有关。
The results showed that the stability of human monoclonal antibody-secreting was concerned with loss of some chromosomes or overgrowth of non-secreting population.
同时，对蛋白质色素盐析液的稳定性也进行了初步的研究。
The stability of the salting out solution of the protein pigments was also researched.
由于LEA基因的蛋白质产物具有高亲水性和高的热稳定性，人们认为LEA蛋白具有保护植物细胞免受脱水影响的作用。
Due to the high hydrophilia and heat stability of die protein products, people thought that LEA proteins could protect cells from the affection of dehydration and salinity.
一般认为蛋白质的稳定性与其内部氨基酸接触网络有关。
Generally, protein stability is thought to be related to its inter-residue contact network.
用花生饼作原料生产花生乳的关键问题是如何提高蛋白质提取率及保持乳浊液的稳定性。
The key point of making peanut milk from the peanut cake is how to raise the extraction rate of peanut protein and to keep the stability of the emulsion.
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。
The problem of the protein stability changed by solvent environment is in the limelight.
超声处理后乳化性能，起泡性能显著得到改善，大豆粗7S蛋白和11S粗蛋白的乳化稳定性随时间延长均呈增加趋势。
After sonication, the emulsification capacity and the foam ability of SPI were improved, and the emulsification stability of soybean crude 7S and 11S protein were also increased.
为了解大豆蛋白纤维的热稳定性，采用多种热处理方法对大豆蛋白纤维纱线进行了处理试验。
Treatment test of soybean protein yarn was done by adopting several heat treatment methods to realize the thermal stability of soybean protein fiber.
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。
In order to get true interpretation from experimental data, one must use accurate techniques for analyzing protein stability.
运用傅立叶变换红外光谱和元素分析对两性共聚物进行了结构与组成的表征；分析了聚合物的热稳定性和抗蛋白质吸附能力。
The zwitterionic copolymers were characterized by FTIR and elemental analysis, while the thermal property and the capability of resistant to nonspecific protein adsorption were studied.
将天然SOD与PEG SOD分别进行热稳定性、酸碱稳定性及蛋白酶稳定性的实验。
Compare native bovine SOD with PEG SOD in stability by experiments of heat, acid, alkali and proteinase.
传统方法通常是将细胞暴露于药物或化合物中影响蛋白质生成，借此产生不稳定性。
Traditional techniques consist of exposing the cells to drug or compounds that affect protein production, thereby creating instability.
根据蛋白质一级结构原理，选用了一种碱性蛋白质—鱼精蛋白，研究了牛乳蛋白胶粒在适口酸性条件下的稳定性问题。
Using the theory of protein primary structure, protamine was chosen to increase the stability of milk protein in the dainty acidic condition.
但大豆蛋白遇酸易变性，从而影响产品的稳定性。
Because acid can change the protein of beans' character, it affects the steady of beans juice.
但大豆蛋白遇酸易变性，从而影响产品的稳定性。
Because acid can change the protein of beans' character, it affects the steady of beans juice.
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