英文標(biāo)題與摘要練習(xí)1

英文標(biāo)題與摘要練習(xí)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(zhì)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(diào)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(shí)驗(yàn)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(shí)，就內(nèi)、外源多胺在常溫及冷害溫度下對采后香蕉生理的影響進(jìn)行了較為系統(tǒng)的研究。研究結(jié)果表明，香蕉果實(shí)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(shí)及低溫果皮中，精胺在開始階段逐漸積累，隨著果實(shí)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(shí)的衰老，而腐胺的積累是果實(shí)衰老的結(jié)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(zhì)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(dòng)力學(xué)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(zhì)量段豬皮膠原蛋白酶解物乳化性質(zhì)Emulsifyingpropertiesofpigskincollagen酶解物（zymolyte）

withdifferentmolecularweight不同pH值條件下3個(gè)組分乳化活力指數(shù)比較Emlsifyingactivityindexofthe3fractionsunderdifferentpH3組分分子質(zhì)量分布分析結(jié)果Molecularweightdistributionofthe3fractions培養(yǎng)溫度對產(chǎn)亞油酸異構(gòu)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(tǒng)研究了毛櫻桃果實(shí)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(xué)依據(jù)Stabilityoftheredpigmentin毛櫻桃wasstudiedbyspectrophotometry,providingscientificbasisforthedevelopmentandutilizationofthepigment.實(shí)驗(yàn)結(jié)果表明:pH值對該色素的影響明顯,宜在酸性食品中應(yīng)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(yán)重的破壞作用Fe3+andoxidantshadseriousdestroyingeffectonthepigment低濃度(<0.06944mol/L)的苯甲酸鈉對該色素?zé)o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(shí)總RNA的新方法

目的:獲得1種提取獼猴桃果實(shí)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(shí)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(shí)總RNAMethod:totalRNAwasextractedfromkiwifruitbyusing硫氰酸胍astheextractionbuffer,togetherwith1/10volumeof5mol/Lpotassiumacetateand1/4volumeof100%iceethanol,將經(jīng)檢測合格的RNA反轉(zhuǎn)錄為cDNAThequalifiedRNAwasreversetranscribedintocDNA,以上述cDNA為模板,通過PCR方法擴(kuò)增獼猴桃果膠甲基酯酶抑制劑基因whichwasusedasthetemplatefortheamplificationofinhibitorgeneofkiwipectinmethylesterasebyPCR結(jié)果:所提取的獼猴桃果實(shí)總RNA可完全消除果實(shí)組織多糖的干擾,Results:TotalRNAextractedfromthekiwifruitcouldentirelyeliminateinterferenceofthepolysaccharidesfromthefruittissue.

并在實(shí)驗(yàn)室成功地用于cDNA的合成和PCR擴(kuò)增反應(yīng)等AndhadbeensuccessfullyusedforcDNAsynthesisandPCRamplificationinthelaboratory結(jié)論:與其它提取方法相比,本方法具有操作步驟簡單、耗時(shí)少等優(yōu)點(diǎn),還可用于其它富含多糖的果實(shí)組織(如番茄等)的RNA提取.Comparingwithothermethods,thismethodwassimpleandnottime-consuming,methodcanalsobeusedtoextractintactRNAfromotherfruittissuerichinpolysaccharides.一株高產(chǎn)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(chǎn)EPS的條件,以產(chǎn)EPS量為指標(biāo),從8種復(fù)合菌株中篩選出