The noncontinuous formic acid Polyacrylamide Gel Electrophoresis (APAGE) of wheat gliadin proteins was improved in bisacrylamide concentration,preparation of the gel and extraction method.
本研究利用国产的设备和药品对以甲酸为缓冲体系的小麦醇溶蛋白电泳方法进行了研究。
Gluten is an insoluble protein composite made up of two proteins named gliadin and glutenin.
麸质是一种不溶性蛋白质复合物，由两种名为麦醇溶蛋白和麦谷蛋白的蛋白质组成。
来源: TED-Ed (video version)When flour and water come together, two of the proteins in flour, gliadin and glutenin, unravel and combine to form long strands of gluten.
当面粉和水混合在一起时，面粉中的两种蛋白质，即麦醇溶蛋白和麦谷蛋白，会分解并结合成长串的麸质。
来源: Scishow Selected SeriesBut wheat flour contains two proteins -- gliadin and glutenin -- that can combine to form a delicate pie crust’s worst enemy: gluten .
但是小麦粉含有两种蛋白质——麦醇溶蛋白和麦谷蛋白——它们可以结合形成精致的馅饼皮的最大敌人：麸质。
来源: SciShow - ChemistryThese two proteins called gliadin and glutenin combine, creating gluten which helps to nourish the plants' embryos, and is a major component in giving the foods you eat that chewy goodness!
这两种叫做麦胶蛋白和谷蛋白的蛋白质结合，形成了谷蛋白，这种物质帮助滋养植物胚芽，是给食物带来嚼劲的主要成分！
来源: Asap SCIENCE SelectionThe noncontinuous formic acid Polyacrylamide Gel Electrophoresis (APAGE) of wheat gliadin proteins was improved in bisacrylamide concentration,preparation of the gel and extraction method.
本研究利用国产的设备和药品对以甲酸为缓冲体系的小麦醇溶蛋白电泳方法进行了研究。
Gluten is an insoluble protein composite made up of two proteins named gliadin and glutenin.
麸质是一种不溶性蛋白质复合物，由两种名为麦醇溶蛋白和麦谷蛋白的蛋白质组成。
来源: TED-Ed (video version)When flour and water come together, two of the proteins in flour, gliadin and glutenin, unravel and combine to form long strands of gluten.
当面粉和水混合在一起时，面粉中的两种蛋白质，即麦醇溶蛋白和麦谷蛋白，会分解并结合成长串的麸质。
来源: Scishow Selected SeriesBut wheat flour contains two proteins -- gliadin and glutenin -- that can combine to form a delicate pie crust’s worst enemy: gluten .
但是小麦粉含有两种蛋白质——麦醇溶蛋白和麦谷蛋白——它们可以结合形成精致的馅饼皮的最大敌人：麸质。
来源: SciShow - ChemistryThese two proteins called gliadin and glutenin combine, creating gluten which helps to nourish the plants' embryos, and is a major component in giving the foods you eat that chewy goodness!
这两种叫做麦胶蛋白和谷蛋白的蛋白质结合，形成了谷蛋白，这种物质帮助滋养植物胚芽，是给食物带来嚼劲的主要成分！
来源: Asap SCIENCE Selection探索常用高频词汇