legumin [li'gju:min]

legumin的基本解释

n.

豆素

与legumin相关的网络例句 [注：此内容来源于网络，仅供参考]

The molecular weight of broad bean vicilin and legumin measured by gel filtration chromatography were 135000 and 351000, DSC showed that their denature temperatures were 72℃ and 87℃ respectively. The legumin had a lowest solubility at pH 4. 5-5. 0 whereas the vicilin at pH5. 5. Vicilin and legumin were all possessed low levels of α-helical and high β-sheet secondary structure fractions. The total content of α-helical,β-sheet and β-turn fraction of vicilin and legumin reached to 90% and 78% separately showed that they had a high ordered structure in solution.

对两种组分的凝胶层析表明7S和11S的相对分子质量分别为135000和351000；DSC分析显示其热变性温度分别为72℃和87℃；溶解度分析表明：11S球蛋白在pH4.5-5.0之间，7S球蛋白在pH5.5时具有最低的溶解度；圆二色性分析结果显示7S和11S球蛋白的β-折叠结构含量分别高达40.5％和38.1％，证明二者都属于β-折叠型蛋白质，二者的α-螺旋、β-折叠和β-转角结构的含量总和分别达到了90％和78％，从而说明它们在溶液中的结构是高度有序的。

Using papain to hydrolyze the legumin and vicilin respectively showed that it could obtain higher DH from legumin than from vicilin, and the emulsifying activity of legumin hydrolysates was also increased more than vicilin hydrolysates. It was easier to hydrolyze the β-sheet fractions than α-helical fractions of broad bean legumin by papain, but to vicilin the β-sheet fractions was difficult to be hydrolyzed.

发现Papain对11S的水解程度大于7S，11S水解物的乳化活性也高于7S水解物；对水解物的圆二色性分析表明：蚕豆11S球蛋白的β-折叠结构易于被木瓜蛋白酶作用，而7S球蛋白的α-螺旋结构易于被木瓜蛋白酶作用；蛋白质分子中的α-螺旋结构对乳状液的形成和稳定起着重要作用。

The α-helical structure of the globulin is an important factor to forming and stabilizing the protein emulsion. The particle size distribution of legumin and vicilin hydrolysates were measured by dynamic light scattering, the particle size of legumin hydrolysates was decreased at first then increased during the papain hydrolysis, but the vicilin hydrolysates decreased continuously, it demonstrated that the legumin hydrolysates might have a re-aggregation in the solution which the vicilin hydrolysates did not have.

采用动态激光光散射分析了水解产物的粒径分布，结果表明：随着水解的进行，11S球蛋白水解物在溶液中的粒径出现先减小后增加的趋势，而7S球蛋白水解物的粒径呈递减趋势，说明11S水解产物分子间发生了新的选择性定向和聚合，而7S水解物分子间未发生二次聚合。

与legumin相关的网络解释 [注：此内容来源于网络，仅供参考]

legumin：豆球蛋白

一些研究者还发现,水稻、燕麦等禾本科植物种豆球蛋白(Legumin)是豌豆、蚕豆、大豆等豆科植物种子中一类主要贮藏蛋白质['一"]. 豆球蛋白是由6对亚基组成的六聚体,每对亚基是由分子量40000的酸性亚基(a亚基)和分子量20000的碱性亚基(日亚基)通过双硫键相结合(弓].

legumin：豆素

legumen 荚 | legumin 豆素 | legumina 豆

legumin：豆蛋白

legumelin 豆清蛋白 | legumin 豆蛋白 | leguminosae 豆科植物类

legumin：豆球朊

leggings 绑腿 | legumin 豆球朊 | lemon 柠檬