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yuanying3318金虫 (初入文坛)
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两段汉译英求助（截至日期：10年5月1日）
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其中，pH对腐皮色差影响较显著。其他一些相关的研究结果：随着可溶性固形物不断增加腐皮颜色逐渐加深至褐色，这是豆浆中的还原糖与氨基酸发生了美拉德反应所致。并且，长时间高温加热下豆浆的碳水化合物受热分解成还原糖，还原糖进一步与氨基酸发生美拉德反应，从而造成豆腐衣褐变。当pH值＞8时，腐皮颜色明显变暗变深。 姜元荣＆欧锦强等人研究表明当豆浆液中脂肪/蛋白接近0.3时，脂肪的非极性链与蛋白非极性区发生疏水相互作用，形成两者复合物，均质化作用使相界面增加，提高两者的作用，增加网络的致密程度和均匀性，从而提高膜的延伸性能，进而提高了整体的质量。有研究表明，豆浆溶液的pH对膜的机械性能和阻隔性能有非常大的影响。This was probably due to the following：随浆液pH值的增大豆浆中蛋白质越偏离等电点，二硫键、疏水集团充分暴露形成的凝胶强度逐渐增大；当pH值＞8时，含硫氨基酸被破坏加快，二硫键减少，结合的力减弱。 |
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★ ★
sirljz(金币+2):谢谢交流 2010-04-18 20:34
sirljz(金币+2):谢谢交流 2010-04-18 20:34
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不好意思，先翻译一段 Thereinto, pH have an large effect on color of rotten-skin chromatic aberration. Other relevant researches: With the increase of soluble solids, the colour of rotten-skin gradually deepen to brown, which result from the Maillard Reaction of reducing sugar and amino acids. And the carbohydrates of soybean milk dissolve into reducing sugar under high temperature for a long time, the Maillard Reaction of reducing sugar and amino acids occur again,which resulting in browning of beancurd clothing. When pH> 8, the colour of the rotten-skin obviously becoming more brown and more dark. |
2楼2010-04-18 17:32:21
★ ★ ★
sirljz(金币+3):谢谢交流 2010-04-18 20:33
sirljz(金币+3):谢谢交流 2010-04-18 20:33
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水平有限，希望对LZ 有用 Thereinto, pH have an large effect on color of rotten-skin chromatic aberration. Other relevant researches: With the increase of soluble solids, the colour of rotten-skin gradually deepen to brown, which result from the Maillard Reaction of reducing sugar and amino acids. And the carbohydrates of soybean milk dissolve into reducing sugar under high temperature for a long time, the Maillard Reaction of reducing sugar and amino acids occur again,which resulting in browning of beancurd clothing. When pH> 8, the colour of the rotten-skin obviously becoming more brown and more dark. The study of Jiang Yuanrong & Ou JingQiang show that when the value of the fat or protein of the soybean milk approach 0.3, the hydrophobic interaction of the non-polar chain of the fat and the non-polar region of protein generate complex substance,homogenization increases interphase boundaries and enhance the role of them, increasing the network density and homogeneity in order to improve the ductility of membrane, thus, the whole quality is improved. Studies indicate that the pH value of soybean milk have a great impact on the mechanical and barrier properties of membrane. This was probably due to the following: With the increase of slurry pH, the protein of soybean milk deviate the isoelectric point, the strength of gelatin which result from the fully exposure of disulfide bonds and hydrophobic groups becomes more stronger gradually. When the pH value> 8, the destruction of amino acids containing sulfur accelerate ,with disulfide bond reduction and combining power decline . |
3楼2010-04-18 19:27:44
lastzealot
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Thereinto, pH has an significant influence on the color of rotten-skin chromatic aberration. Other studies rusults: the color of rotten-skin darkens to brown with the increase of soluble solids, and this is attributed to the Maillard Reaction of reducing sugar and amino acid in soy milk. Moreover, glycosides decompose into reducing sugar under continuous heating, and the resulting reducing sugar react with amino acid by Maillard Reaction, which makes the tofu brown stain. When pH is above 8, the tofu color obviously darkens. It is found by Jiang Yuanrong and Ou Jinqiang that the ratio of fat/protein is close to 0.3. The nonpolar chains of fat interact with those of protein and form complexes. The homogenization increases the interface, which increases their interaction, enhances the density and homogeneity, promotes the prolongation properties and thereby improves the quality. It is also studied that pH of soy milk in of great effect on the mechanical and blocking properties. This is probably due to the following reason: as pH increases the protein in soy milk deviates from its isoelectric point. S-S bond and hydrophobic groups expose largely and the gel intensity gradually increase. When pH is boave 8, the destroy of S-included protein is accelerated and S-S bonds decrease which results in the reduction of binding force. |
4楼2010-04-18 21:33:13
yuanying3318(金币+80, 翻译EPI+1):辛苦啦！谢谢 2010-04-22 22:00
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ph has a large effect on the tofu skin colors.Other relevant researches show that tofu skin colors will gradually deepen to brown with the increase of solulabe soilds,caused by the Maillard reaction between Reducing sugars and amino acids in the Soya bean milk.besides,Milk carbohydrates will be dissociated into Reducing sugar under the condition of prolonged heating,then, reducing sugar will react with amino acids,which causes the Browning of bean sheets.when the ph value is beyond 8,the color of bean curd will obviously become shaded. The study of Jiang Yuanrong & Ou JingQiang shows that when the ratio of fat and protien approaches 0.3,Hydrophobic interaction will occur between Non-polar chain fatty and Protein non-polar area,then two complexes are formed.Homogenizing effect increases the Interface,when this process is promoted,the whole quality can be improved due to the promotion of Extension of membrane performance and Dense network of the extent and uniformity.some studies are reported that the ph of Milk solution greatly affects the Membrane mechanical properties and barrier properties. This was probably due to the following factors:With the increase of slurry pH, the protein of soybean milk deviate the isoelectric point, the strength of gelatin which result from the fully exposure of disulfide bonds and hydrophobic groups becomes more stronger gradually. When the pH value> 8, the destruction of amino acids containing sulfur accelerate ,with disulfide bond reduction and combining power decline . |
5楼2010-04-18 21:37:43