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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7月12日】
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| 当对豆浆进行热处理时, 豆浆中的蛋白质发生变性, 其分子结构发生变化, 疏水性基团转移到分子的外部, 而亲水性基团则转移到分子的内部, 同时豆浆表面的水分子不断被蒸发, 蛋白质浓度不断增加, 蛋白质分子之间互相碰撞而发生聚合反应而聚结, 同时以疏水键与脂肪结合从而形成大豆蛋白质一脂类薄膜, |
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IASCC
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wypward(金币+1):谢谢参与 2010-07-09 19:10:08
yuanying3318(金币+10):辛苦啦！ 2010-07-12 10:18:48
wypward(金币+1):谢谢参与 2010-07-09 19:10:08
yuanying3318(金币+10):辛苦啦！ 2010-07-12 10:18:48
| When soya-bean milk is heat-treated, its protein will be denaturalized with changing of the molecular structure, where the hydrophobic groups transfer to the outside of the molecule, while the hydrophilic groups transfer into the molecule, at the same time, the water molecules in the surface of soya-bean milk were evaporated and the protein concentration increased continuously. As a rusult, protein molecules are polymerized during colliding with each other,meanwhile, hydrophobic bond and the fat are combined to form a soya-protein (that is fatty membrane). |
2楼2010-07-09 18:52:08
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发芽土豆(金币+1):谢谢参与 2010-07-10 13:56:16
yuanying3318(金币+30, 翻译EPI+1):非常感谢！ 2010-07-12 10:18:29
发芽土豆(金币+1):谢谢参与 2010-07-10 13:56:16
yuanying3318(金币+30, 翻译EPI+1):非常感谢！ 2010-07-12 10:18:29
During the thermal treatment of soymilk, the protein in soymilk was denatured, its molecular structure was changed, the hydrophobic groups migrated to intra-molecule space but the hydrophile groups migrated to inter-molecule space, meanwhile the evaporation of water molecules in soymilk caused the increase of protein concentration, the protein molecules aggregated for the polymerization reaction caused by intermolecular collisions, at the same time, combined with fat molecules by hydrophobic bonds, finally, formed a soybean protein named as lipid film. |
3楼2010-07-09 19:37:22
