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your2007至尊木虫 (著名写手)
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求一段英译中，万分感谢
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Micelle formation was initiated by adding an equal volume of buffered CaCl2 to a solution of bovine sodium caseinate in a medium whose composition was identical except that it was free of Ca+2,After 24 h at room temperature, the distribution of apparent micellar protein mass (MProt, grams of protein per mole micelles) was determined by sedimentation field flow fractionation. The values of apparent micellar protein mass at the maximum of the micelle peak were in the range 109 to 1010 for the Jersey casein preparations and 1010 and 1011 for the Holstein casein preparations. Lactose (.3 M) reduced the apparent micellar protein mass at the peak maximum by 45 to 90%, depending on the preparation. Sucrose reduced the apparent micellar protein mass at the peak maximum for one of the Jersey preparations but increased it somewhat for the Holstein casein from the herd. The results suggest that lactose may affect the micelle size in milk and in products containing casein isolates of milk. |
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xxflovezj520
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2楼2012-12-27 09:46:34
your2007
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3楼2012-12-27 10:02:21