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yuanying3318金虫 (初入文坛)
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[交流]
求助汉译英一段【截止日：10年5月1日】
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| 搞清楚各个因素的影响对腐皮实际生产具有很大的意义。Kunte等的研究结果：大豆中11S/7S蛋白质比例高有助于得到强的凝胶。陈海敏也指出: 11S/7S越高，形成腐皮抗拉强度越大，延伸率越低。石彦国指出：当pH在7—9之间时，随着溶液pH的升高，豆腐衣的得率逐渐增加，且pH9.0时豆腐衣得率比pH7. 0时得率高出近两个百分点，这主要是由于蛋白溶解度随pH的增加而上升。韩智等人研究结果：豆浆浓度小于5. 5%时, 腐皮产率和成膜速度随着豆浆浓度的增加而增大, 在浓度为5. 5%时, 达到最大值。刘昭明指出：腐皮得率随豆浆温度的升高先增加后骤减，在85℃达最大。 |
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hecuihuapeng
铁杆木虫 (著名写手)
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| It is very significant to figure out each effecting factor related to the product of bean curd sheet. Kunte and others’ research result shows that the bigger protein ratio of 11S/7S in bean can contribute to produce of rubbery gel more. Chen Haishu also indicates that the higher the tensile strength to get the bean curd sheet the lower the elongation ratio will be. Shi Yanguo point out that, when PH value ranged from 7 to 9 the yield of the bean curd sheet gradually increases as the PH value gets bigger and the yield of bean curd sheet when PH is 9 is nearly two percentage points higher than the yield when PH is 7 which mainly due to the solubility of protein increased with increasing PH. Han Zhi and others’ research result shows that when the Soya-bean milk concentration is less than 5.5%, the yield of bean curd sheet and the velocity of the sheet forming increases with increasing of the Soya-bean milk concentration and reaches their maximum when the concentration is 5.5%. Liu Zhaoming points out that the yield of bean sheet increases first with the increasing temperature of Soya-bean milk then declines sharply when the temperature reaches 85℃. |
2楼2010-04-12 16:25:32
hecuihuapeng
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3楼2010-04-12 16:26:29
yuanying3318(金币+10, 翻译EPI+1):不错，谢谢。 2010-04-14 23:31
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it has great importance to figure out the impact of various factors involved with the production of bean curd. the research results of kunte and other people show that the high protein ratio of 11S/7S in bean helps to get strong gels.in the meantime,HaiminChen points out thant the more quantity of 11S/7S,the higher tensile strength of the bean curd but much lower elongation rate will be.YanguoShi says that when the pH is between 7 to 9,with the increase of solution pH, more bean sheets can be gotten.in addition, the yield in pH9 is nearly two percentage points hingher than in pH7,this is mainly due to protein solubility increased with the increase of pH.ZhiHan and other's research results show that when the concentration of the soya-bean milk is less than 5%,the yield of the bean sheets and the film forming speed can be promoted with the increase of the milk concentration and reachs to their maximum when the concentration is 5.5%.Zhaoming Liu points out that the yield of bean sheet increases first with the increase of temperature then declines sharply,when the temperature is 85℃ ,it can reach to its Maximum value. 如果楼主觉得翻译的还行的话，不要忘了给金币哦！ |
4楼2010-04-13 20:10:16
shirongjiu
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yuanying3318(金币+20):谢啦 2010-04-14 23:32
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It is of great importance to figure out the impact of various factors on the production of bean curd. The results of Kunte and his collegues showed that high ratio of 11S to 7S in bean proteins helped to get strong gels. Haimin Chen also pointed out that the higher ratio of 11S/7S was, the higher tensile strength and lower elongation rate of the bean curd was obtained. YanguoShi found that more bean sheets could be achieved with the increase of solution pH within 7 to 9. Specifically, the yield in pH9 was nearly two percentage higher than in pH7. This was possiblly due to that the protein solubility increased with the increase of pH. ZhiHan et al. demonstrated that when the concentration of the soya-bean milk was less than 5%, the yield of the bean sheets and the film forming speed was promoted with the increase of the milk concentration and reached at their maximum when the concentration was 5.5%. Zhaoming Liu reported that the yield of bean sheet increased first with the increase of temperature then declined sharply. When the temperature was kept at 85℃ ,the yield reached at the maximum value. 语言要丰富、但句子要简洁。 [ Last edited by shirongjiu on 2010-4-14 at 10:43 ] |
5楼2010-04-14 10:42:06