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皮皮鱼金虫 (小有名气)
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要求翻译成为英文！先谢谢大家！ 蛋白质在气-液界面形成薄膜使大量气泡并入和稳定的能力即为蛋白质的起泡性。蛋白质分子在溶液中具有较强的临界活性，在一定程度上降低了界面张力的作用。当蛋白质溶液受到急速的机械搅拌时，会有大量的空气混入液体形成气-液界面，溶液中的蛋白质分子吸附到界面上降低界面张力并促进界面形成，同时部分肽链在界面上伸展开来，并通过肽链间的作用力使界面薄膜粘弹性增强，这样一个过程促进了泡沫的形成和稳定。作为起泡剂的蛋白质必须能够快速地吸附到气-液界面，通过分子间相互作用形成粘弹性膜并且易于在界面上展开和重排。影响蛋白质起泡性的因素有很多，蛋白质自身因素有溶解性、分子柔性、平均疏水性、带电基团和极性基团的数目及分布等；外界因素包括蛋白质溶液的浓度、pH 值、温度、盐离子强度、糖等。 [ Last edited by 皮皮鱼 on 2010-4-15 at 14:56 ] |
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benmao_mogu
木虫 (著名写手)
- 翻译EPI: 51
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sirljz(金币+5):谢谢交流 2010-04-17 17:04
sirljz(金币+5):谢谢交流 2010-04-17 17:04
| Protein in the air - liquid interface to form a thin film made lots of bubble into and stable ability for protein bubble. Protein molecules in solution with strong critical activity in a certain extent, reduces the effects of interfacial tension. When protein solution by rapid mechanical agitation, there will be plenty of air into liquid gas - liquid interface, the protein molecules to screen decreasing interfacial tension, and promote the interface partial peptide chains on the screen, and spread through the force between peptide interface, so thin visco-elastic foam is a process of forming and promote the stable. As a frother protein must be able to quickly to the gas - liquid interface, through the interaction of molecules and viscoelastic membrane formation and easy on the screen. The factors affect protein bubble, there are many factors that protein molecules solubility, flexible, average hydrophobicity, charged groups and the number and distribution polargroup; etc. External factors including protein solution concentration, temperature, pH value, salt, sugar, ionic strength etc. |
2楼2010-04-15 15:05:30
皮皮鱼(金币+50, 翻译EPI+1):非常感谢！辛苦 2010-04-17 15:14
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Protein can form a thin film in the air-liquid interface,as a result, lots of bubbles can be merged and stabilized.That's the so-called protien foaming.Protien molecules in solution has a strong critical activity,which reduces the effects of interfacial tension in a way.When the protien solution is stirred rapidly,there will be amounts of air coming into the solution to form the air-liquid interface,which can adsorb the protein molecules.Thus,the interfacial will be declined and the formation of interface can be accelarated.Meanwhile,parts of the peptide chain at the interface can stretch out.Under the force between peptide chains,the viscoelasticity of the interface film can be enhanced,such process helps to form and stabilize the bubbles.It can be seen that as a protien foaming agent,it should be adsorbed by the gas-liquid interface and form viscoelastic film in the force of the molecules,besides, it should be expanded and rearranged easily.Many factors can affect the protien foaming,some are the intrinsic factors,which include solubility,molecular flexibility,average hydrophobicity, charged groups and the quanties and the distribution of polar groups,etc.The others are the factors,including protein solution concentration, temperature, pH value,sugar,etc. 花了不少心思在这篇翻译上，希望楼主能体会啊！ |
3楼2010-04-16 20:19:44
替楼上的呐喊一声。 4楼2010-04-17 09:37:02
