营养贮藏蛋白质在木本植物的生长发育过程中起着重要的作用。
Vegetative storage proteins(VSPs) played an important role in the growth and development of woody plants.
秋季贮藏蛋白质的积累可能与光周期、温度、水分和氮素的供应量直接相关。
The vegetative storage protein accumulation in fall may be directly related to the photoperiod, accommodation of n, temperature and water.
硝酸盐的吸收和氮素代谢相关酶的共同作用可以调控贮藏蛋白质的积累与降解。
The accumulation and degradation of protein can be affected by the multi-action of nitrate absorbing and the enzyme which related with N metabolism directly.
玉米醇溶蛋白是玉米中主要的贮藏蛋白质，约占总蛋白质的45% ~ 50%。
Zein is the major storage protein of corn and comprises 45% ~ 50% of total protein in corn.
采用SDS-聚丙烯酰胺凝胶电泳技术和电子显微镜技术，对银杏枝条营养贮藏蛋白质组分及其动态变化规律进行研究。
The components and dynamics of vegetative storage proteins(VSPs) in branches of Ginkgo biloba were investigated by SDS-PAGE and electronic microscopy.
采用SDS-聚丙烯酰胺凝胶电泳技术和电子显微技术，对银杏不同部位的营养贮藏蛋白质组分及其动态变化规律进行了研究。
The fraction of vegetative storage protein(VSP) in different parts of Ginkgo biloba and its annual dynamic changing rules were studied by the technology of SDS-PAGE and microscope.
木薯块根贮藏物质主要是淀粉和蛋白质。
The main storage materials of cassava are starch and protein.
近几年，利用这一技术对食物中蛋白质的种类差异、性质以及在贮藏加工过程中蛋白质的变化等研究有了新的进展。
In this paper, application of this technology in foods protein analysis are reviewed, including researching imparity of proteins category, their natures and protein changes in store.
贮藏前期，全红果的POD和PPO活性、蛋白质和总酚含量高于半红果，而在贮藏后期又低于半红果。
Full-red fruits POD and PPO activity, protein and phenolics content were higher than half red fruits at earlier storage period, but lower at later storage period.
蛋白质的功能性质是指食品体系在加工、贮藏、制备和消费期间影响蛋白质在食品体系中性能的那些物理和化学性质。
Functionality of food protein refers to that food protein is affected by physical and chemical properties during the processing, storage, preparation and consumption.
蛋白质的功能性质是指食品体系在加工、贮藏、制备和消费期间影响蛋白质在食品体系中性能的那些物理和化学性质。
Functionality of food protein refers to that food protein is affected by physical and chemical properties during the processing, storage, preparation and consumption.
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