酵母蛋白

酵母蛋白自溶提取条件及氨基酸测定

Autolysis extraction of yeast protein and analysis of amino acids

盐法分离低核酸酵母蛋白的机理研究

Study on the mechanism of separating yeast protein with low nucleic acid content by salt treatment

除杂最佳条件是将酵母蛋白液pH值调至2.5，离心（3000r/min）5min，此时，核酸去除率为13.59%。

The removal rate of nucleic acid was 13.59 % at optimal condition for extraction : pH at 2.5 and centrifugation at 3000 r / min for 5 min.

研究了无花果蛋白酶对酵母蛋白的水解作用。

Protein . Hydrolysis of Yeast protein by ficin was investigated .

脆壁克鲁维酵母蛋白二硫化物异构酶KfPDI的结构分析

Structure Analysis on Protein Disulfide Isomerase Gene of Kluyveromyces fragilis

啤酒酵母蛋白粉在食品中的应用

Application of beer yeast protin flour in food

酵母蛋白分泌途径的研究进展

Advance in Secretory Pathway of Yeast

酵母蛋白多糖的分离纯化及鉴定

Purification and Analysis of Yeast Polysaccharides

酵母蛋白替代进口鱼粉饲养肥育猪试验

An Experiment on the Yeast Protein instead of the Imported Fish Meal to Feed Fattening Pigs

磷酸盐/酵母蛋白纳米复合材料的催化合成及其机理和应用研究

Research of Synthesis Mechanism and the Applications of Phosphate / Yeast Protein Nanocomposites via Catalysis Strategy

大米黄酒糟酵母蛋白饲料的开发、中试生产及其产品应用研究

Studies on Development and Application of Yeast Protein Feed from Rice Wine Residue for Scale-up Production

酵母蛋白替代鱼粉饲养胡子鲶试验

A Trial of using yeast protein as a substitute for fish meal in diet of Clarias fuscus

酵母蛋白促杂交瘤细胞和骨髓瘤细胞克隆化和诱生腹水的作用

The Enhancement Effects of Yeast Protein on the Cloning Efficiency and Ascites & induction of Hybridoma and Myeloma Cells

玉米浸泡液中含有丰富的营养物质，是生产酵母蛋白粉的理想原料。

Corn soaking water is rich in kinds of nutrients , and is considered the best material for producing yeast protein powder .

用不同比例的酵母蛋白替代饲料中的鱼粉，进行室内分阶段饲养胡子鲶试验。

A feeding trial was conducted to evaluate the effect of using yeast protein as a substitute for fish meal in diet of Clarias fuscus .

在混合酶水解作用下，富硒酵母蛋白的水解度为47.8%，硒回收率为36.1%。

Hydrolyzing by mixture of papain and neutral protease , the degree of hydrolysis was 47.8 % , the recovery rate of selenium was 36.1 % .

（冠脉扩张药）心肌浸膏酵母浸膏蛋白胨与pH对草菇培养与生物学效率影响

Effects of Yeast Extract and Peptone and pH on Volvariella volvacea Cultivation and Biological Efficiency

这10个基因的编码产物与酵母TRAPP蛋白复合体已知10个亚基中的6个分别同源。

These ten genes correspond to six of the ten known subunits of TRAPP complex in yeast .

酵母甘露糖蛋白对白葡萄酒酒石和蛋白质稳定性的影响

Effect of mannoprotein on white wine 's tartar and protein stability

酿酒酵母分泌蛋白组的计算机分析

Computational Analysis of Signal Peptide-Dependent Secreted Proteins in Saccaromyces cerevisiae

酵母甘露糖蛋白对葡萄酒酒石稳定性影响的研究

Study on Effects of Mannoprotein Added to Wine Tartar Stability

嗜杀酿酒酵母毒素蛋白及其杀伤质粒的研究

Research of toxin and plasmids of Saccharomyces cerevisiae

酿酒酵母成分蛋白在多种表达系统表达、纯化及其抗体制备

Expression of Several Yeast Proteins in Various Expression Systems and Antibodies Preparation with the Purified Proteins

结果表明，酵母甘露糖蛋白可以增加葡萄酒的电导率，对霞多丽干白葡萄酒的后期处理稳定性具有很好作用。

The results indicated that yeast mannose glycoprotein which were abstracted from died yeast in lees had significant effect to wine stability .

再以带有FLAG标签的南极假丝酵母脂肪酶B蛋白的C末端同3种锚定蛋白N端融合，并利用免疫荧光显微镜检测，证明新构建的毕赤酵母展示通用载体是成功的。

Then tagged with a FLAG Candida antarctica lipase B protein with three kinds of C-terminal N-anchored fusion protein and used immunofluorescence microscopy , that the newly constructed yeast display common carrier is successful .

对菌株AM53的发酵培养基进行单因素试验，得到适宜菌株发酵的培养基：碳源为葡萄糖，氮源为酵母膏和蛋白胨，无机盐为NaCl。

We obtained a suitable fermentation medium through a singer-factor test : the carbon source was glucose ; the nitrogen source yeast extract and peptone , inorganic salt NaCl .

再利用酵母单细胞蛋白物料与成曲一起酿造低盐固态发酵酱油，产品质量符合GB18186-2000标准。

The soy sauce according with the quality standard of GB18186-2000 was then produced by using yeast single cell protein as raw material and fermented with koji by low-salt and solid-state fermentation .

PAP1的免疫沉淀复合物能够在体外磷酸化PHO4蛋白，并且这种磷酸化作用是PHO85依赖的，而与酵母的CDC28蛋白激酶无关。

We found that the immunoprecipitant complex of PAP1 can phosphorylate PHO4 protein in vitro , and the kinase activity is PHO85associated , but is not related to CDC28 protein kinase .

光滑球拟酵母金属硫蛋白基因的亚克隆和表达研究

The subcloning and expression of the metallothionein-IIA gene of Candida glabrata

酵母中G-蛋白循环系统的数学建模和敏感性分析

Mathematical modelling and gradient-sensing analysis of two G-protein cycles in yeast