英文標題與摘要練習1

英文標題與摘要練習大豆蛋白肽對香腸保水性的影響Effectofsoybeanpeptideonthewaterholdingcapacityofsausage氯化鈣、乙酸及巴氏殺菌對泡椒硬度的影響FirmnessRetentioninPickledPeppersasAffectedby

CalciumChloride,AceticAcid,andPasteurization鹽濃度及鹽的品質對自然大型酸菜發(fā)酵的影響Impactoflowsaltconcentration,saltqualityonnatural

large-scalesauerkrautfermentation貯存西蘭花的最優(yōu)人工氣調條件OptimalControlledAtmosphereConditionsforStorageofBroccoliFlorets多胺對采后香蕉貯藏生理的影響Effectofpolyamineonpostharveststoragephysiologyofbanana本研究以巴西香蕉為實驗材料，分別測定了果皮與果肉中所含主要多胺的種類、分布及其變化，同時，就內、外源多胺在常溫及冷害溫度下對采后香蕉生理的影響進行了較為系統的研究。研究結果表明，香蕉果實中游離多胺含量以精胺最多，腐胺次之，亞精胺最少，另外，還可能含有極少量的尸胺。Thecategory,distributionandchangesofPAsinbananapeelandfruitwereinvestigated,effectofendogenousandexogenousPAsonthepostharvestphysiologyofbananasatbothroomtemperatureandchillingtemperaturewerealsostudiedsystematically.TheresultsshowthattheorderofthecontentoffreePasinthebananafruitwas精胺>腐胺>亞精胺,andverylittleXXwasalsopresented.在常溫果實及低溫果皮中，精胺在開始階段逐漸積累，隨著果實成熟含量逐漸下降，而在冷害過程中，果肉中的精胺則逐漸積累。在常溫條件下，精胺與亞精胺的生成有助于延緩果實的衰老，而腐胺的積累是果實衰老的結果。精胺accumulatedduringthebeginningstageinthepeelatroomtemperatureandinthefruitatlowtemperature,anddecreasedwiththeprogressofmaturation.While精胺continuedtoaccumulatedduringchillinginjury.Atroomtemperature,productionof精胺and亞精胺helptoretardthematuration,whileaccumulationof腐胺wastheresultofmaturation.2周ColorofWhole-WheatFoodsPreparedfromaBright-WhiteHardWinterWheatandthePhenolicAcidsinItsCoarseBranFlavonolContentintheWaterExtractoftheMulberry(Morusalba?L.)LeafandTheirAntioxidantCapacitiesEffectofExtrusionontheAntioxidantCapacityandColorAttributesofExpandedExtrudatesPreparedfromPurplePotatoandYellowPeaFlourMixes加熱對葡萄籽粉中多酚含量及其抗氧化活性的影響InfluenceofHeatingonthePolyphenolicContentandAntioxidantActivityofGrapeSeedFlourMalaysian蜂蜜中酚酸組成及抗氧化性質PhenolicAcidCompositionandAntioxidantPropertiesofMalaysianHoneys冷凍及凍干Raspberries長期貯存期間Anthocyanins的穩(wěn)定性StabilityofAnthocyaninsinFrozenandFreeze-DriedRaspberriesduringLong-TermStorage荔枝多酚的抗氧化性動力學及穩(wěn)定性Kinetics/dynamicsoftheantioxidantpropertiesandthestabilityoflichi

polyphnolics吡咯基丙氨酸的合成表征及對臘八蒜的增色作用Synthesisandcharacterizationof吡咯基丙氨酸anditsHyperchromiceffecton臘八蒜不同分子質量段豬皮膠原蛋白酶解物乳化性質Emulsifyingpropertiesofpigskincollagen酶解物（zymolyte）

withdifferentmolecularweight不同pH值條件下3個組分乳化活力指數比較Emlsifyingactivityindexofthe3fractionsunderdifferentpH3組分分子質量分布分析結果Molecularweightdistributionofthe3fractions培養(yǎng)溫度對產亞油酸異構酶活力的影響Effectofculturetemperatureontheactivityoflinoleate

isomerase浸提溫度對浸提率的影響EffectofextractiontemperatureonextractionyieldStudyontheStabilityoftheredpigmentin毛櫻桃(xxx)毛櫻桃紅色素穩(wěn)定性的研究利用分光光度法系統研究了毛櫻桃果實紅色素的穩(wěn)定性,從而為該色素的開發(fā)和利用提供科學依據Stabilityoftheredpigmentin毛櫻桃wasstudiedbyspectrophotometry,providingscientificbasisforthedevelopmentandutilizationofthepigment.實驗結果表明:pH值對該色素的影響明顯,宜在酸性食品中應用;某些金屬離子如(Na+、Al3+﹑Zn2+、Cu2+)、葡萄糖、蔗糖、VC對該色素影響很小;TheresultsshowedthatpHhadsignificanteffectonthepigment,whichwassuitableforacidfoods.Somemetalionshadlittleeffectonthepigment,還原劑(Na2SO3)對該色素有一定的不良影響Reducingagenthadbadeffectonthepigment而Fe3+、氧化劑(H2O2)則對其有嚴重的破壞作用Fe3+andoxidantshadseriousdestroyingeffectonthepigment低濃度(<0.06944mol/L)的苯甲酸鈉對該色素無影響Sodiumbenzoateinlowconcentrationhadnoeffectonthepigment,高濃度(>0.06944mol/L)的則有明顯的降解作用。Whereas,itcandegradethepigmentinhighconcentration提取獼猴桃果實總RNA的新方法

目的:獲得1種提取獼猴桃果實總RNA的簡單、快速、高效的方法Objective:ToacquirearapidandsimpleprocedureforefficientlyextractingtotalRNAfromkiwifruit.ANewMethodforExtractingIntactRNAfromKiwiFruit方法:使用異硫氰酸胍提取劑,同時在提取劑中加入1/10體積的5mol/L醋酸鉀及1/4體積的100%冰乙醇提取獼猴桃果實總RNAMethod:totalRNAwasextractedfromkiwifruitbyusing硫氰酸胍astheextractionbuffer,togetherwith1/10volumeof5mol/Lpotassiumacetateand1/4volumeof100%iceethanol,將經檢測合格的RNA反轉錄為cDNAThequalifiedRNAwasreversetranscribedintocDNA,以上述cDNA為模板,通過PCR方法擴增獼猴桃果膠甲基酯酶抑制劑基因whichwasusedasthetemplatefortheamplificationofinhibitorgeneofkiwipectinmethylesterasebyPCR結果:所提取的獼猴桃果實總RNA可完全消除果實組織多糖的干擾,Results:TotalRNAextractedfromthekiwifruitcouldentirelyeliminateinterferenceofthepolysaccharidesfromthefruittissue.

并在實驗室成功地用于cDNA的合成和PCR擴增反應等AndhadbeensuccessfullyusedforcDNAsynthesisandPCRamplificationinthelaboratory結論:與其它提取方法相比,本方法具有操作步驟簡單、耗時少等優(yōu)點,還可用于其它富含多糖的果實組織(如番茄等)的RNA提取.Comparingwithothermethods,thismethodwassimpleandnottime-consuming,methodcanalsobeusedtoextractintactRNAfromotherfruittissuerichinpolysaccharides.一株高產EPS嗜熱鏈球菌的篩選及培養(yǎng)條件優(yōu)化為了研究乳酸菌高產EPS的條件,以產EPS量為指標,從8種復合菌株中篩選出