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皮皮鱼(金币+50, 翻译EPI+1):非常感谢！辛苦 2010-04-17 15:14
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！ |
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