本文着重对淀粉酶的性质和分类进行综述。
This essay mainly summarizes the classification and properties of amylases.
本文就漆酶的固定化及固定化酶的性质作了初步研究。
The immobilization of laccase and the properties of the immobilization laccase were studied.
介绍了豆腥味的产生机理，并对与此有关的脂氧酶的性质作一简要叙述。
The mechanism of off-flavor in soy product was present and the properties of lipoxygenase were introduced.
本文综述了近年来所纯化的主要的糖基化转移酶和去糖基化酶的性质和应用。
The main characteristics and applications of these enzymes purified in recent years were reviewed.
对固定化前后漆酶的性质进行了比较，并分析了造成固定化酶与游离酶性质差异的原因。
The properties ef the free laccase and the immobilized laccase are compared and the possible reasons for the differences of them are discussed.
此外还研究了血淋巴磷酸一酯酶的性质，及某些金属离子，有机酸等对该酶活力的抑制及激活作用。
The properties of hemolymph acid phosphomonoesterase and the inhibition and activation of enzymic activities by some metal ions, organic acids, etc., have also been studied.
研究了亚栖热菌CBS-01菌株细胞的渗透处理工艺，并对所得透性化细胞海藻糖合酶的性质进行了考察。
CBS-01 cells and characterization of the obtained permeabilized cells in relation to trehalose synthase activity was studied.
介绍了纤维素酶的性质、纤维素酶对纤维素的作用机理及纤维素酶在纺织上的应用，对其在纺织上的应用前景进行了展望。
In the paper, we have interpreted character and the catalytic mechanism of cellulase. We have also interpreted the application of cellulase in textiles and the future of the application.
概述了微量元素镍的生物学效能，介绍了镍超氧化物歧化酶的性质和结构的最新信息，对镍超氧化物歧化酶活性中心结构及其歧化超氧离子。
The biological effects of micro-element nickel was stated. The properties and the newest information on the structure of nickel superoxide dismutase (simplified as ni-sod) were introduced.
最后通过对固定化酶和游离酶的性质比较可知，固定化酶的热稳定性、酸碱稳定性和贮藏稳定性等均要高于游离酶，且固定化酶可以重复多次使用。
By comparing the characters of free SHP and immobilized SHP to find that the immobilized SHP was used many times and more stable in temperature, pH and storage.
与天然存在的野生型酮还原酶相比，本公开提供了具有改善的性质的酮还原酶。
The present disclosure provides ketoreductase enzymes having improved properties as compared to a naturally occurring wild-type ketoreductase enzyme.
此外，酶电极的电化学性质通过循环伏安和交流阻抗进行了表征。
In addition, the electrochemical characteristics of the enzyme electrode were studied by cyclic voltammetry and impedance measurement.
若能把抑制剂的构效关系与酶结合位点的性质联系起来研究，可能会得到更多有关除草剂抑制机理的信息。
More information about the inhibition mechanism would be gotten if the study is based on the connection of SAR of inhibitors and the property of the binding site of enzyme.
曲霉菌酶学性质的研究。
碱性脂肪酶产生条件及酶学性质的研究。
Studies on Production Conditions and Enzymatic Properties of Alkaline Lipase by Alcaligenes sp.
研究了芦荟多酚氧化酶的基本性质。
The properties of polyphenol oxidase extracted from aloe were investigated in this paper.
此外还研究了该酶其他的理化性质。
Other characteristics of the purfied enzyme were also analyzed.
目的研究肝素酶i的理化性质。
Objective To study physicochemical properties of heparinase I.
具有相同性质的蛋白酶即使来源于不同菌种，在基因结构上仍具有很高的同源性；
The proteases with a similar property show a high homologous in gene structure, even they are synthesized by different strains.
环糊精特殊的结构和性质使其成为理想的模拟酶模型。
Cyclodextrins were ideal enzyme mimics models because of their special structures and characteristics.
根据大蒜素的理化性质，采用不同的条件，阻止蒜酶活化，可以得到脱臭蒜素并加工成系列脱臭蒜素制品。
The stink-free garlicin can be gained by preventing garlic enzyme activation and taking (different) processing conditions according to the physical and chemical properties of the garlicin.
对酶的一般性质作了初步的研究。
近年来，对葡萄糖淀粉酶的研究在酶学性质、结构组成、结构-功能关系等方面取得了长足的进展。
A great effort has been made until now on the research such as enzymatic property, structure, structure-function relationship and so on.
结合植物单宁的化学性质，讨论了它们与蛋白质、酶、金属离子和多糖的作用。
Based on the chemical characters of vegetable tannins, their reactions with protein, enzyme, metal ion and polysaccharide were discussed.
作为固定化酶组成的一部分，载体材料的结构和性质对固定化酶的性能有着巨大的影响。
As a immobilized enzyme composition part, the structure and the performance of carrier material had the huge effect on the performance of immobilized enzyme.
介绍了大豆蛋白的功能性质和改善这些功能性质的多种物理、化学和生物-酶改性的方法。
The paper introduced functional properties of soy protein and physical, chemical and biological -enzyme modified methods through which improving SPI 's.
介绍了大豆蛋白的功能性质和改善这些功能性质的多种物理、化学和生物-酶改性的方法。
The paper introduced functional properties of soy protein and physical, chemical and biological -enzyme modified methods through which improving SPI 's.
应用推荐