啤酒中多酚物质具有氧化聚合、酸催化聚合、多酚与蛋白质络合、多酚溶出与二聚体裂解等性质。
Polyphenol substances in beer had the properties of oxidative polymerization, acid catalysis polymerization, complexing of polyphenol and proteins, polyphenol dissolving and dimer crack etc.
酒体中的多酚(单宁)、金属离子(如铁)、乙醇也会引起蛋白质沉淀。
Besides, the polyphenol such as tannin, metal ions such as Fe, and ethanol would also induce protein precipitate in yellow rice wine.
多数生命体都是多指向的,因而它们是碰巧可行的硬生生的变种,而不是蛋白质、基因或器官的精确体现。
Most living organisms are so many - pointed they are blunt variations that happen to work, rather than precise renditions of proteins, genes, and organs.
There are more than 20 amino acids that make up the biological polymers called proteins, so there are 20 choices of each amino acid at a position on a protein.
而那些称为蛋白质的生物活性多聚体,是由二十种不同氨基酸所构成,因此每个蛋白质的,任意位点都有多达二十种氨基酸可供选择
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