prolamine

简明释义

英[ˈprəʊləmiːn]美[proˈlæmin]

n. [生化]醇溶谷蛋白（等于 prolamin）

英英释义

单词用法

同义词

反义词

例句

1.The total protein content of the grain, the prolamine content and the sedimentation value all negatively correlated with TOM respectively.

籽粒蛋白质含量与TOM值呈显著负相关； 蛋白组分中醇溶蛋白含量与TOM值显著负相关；

2.Obvious increase in grain protein, prolamine (zein) and glutelin content of high-oil corn at different levels of nitrogen application was observed.

不同施氮水平对高油玉米吉油一号籽粒淀粉含量有明显影响。

3.The technique of each step was determined through experiments and the yield of corn prolamine in the experimental condition was 80 percent.

并通过实验确立了各步的工艺条件，在此条件下玉米醇溶蛋白的得率可达80%。

4.Obvious increase in grain protein, prolamine (zein) and glutelin content of high-oil corn at different levels of nitrogen application was observed.

不同施氮水平对高油玉米吉油一号籽粒淀粉含量有明显影响。

5.The main storage protein in wheat is called prolamine, which is essential for the seed's nutrition.

小麦中的主要储存蛋白质称为prolamine，这对种子的营养至关重要。

6.Certain allergies are linked to the consumption of prolamine found in various grains.

某些过敏反应与食用各种谷物中发现的prolamine有关。

7.The digestion of prolamine can vary significantly between different species of animals.

不同动物物种对prolamine的消化能力可能差异显著。

8.Researchers are studying the properties of prolamine to improve gluten-free products.

研究人员正在研究prolamine的特性，以改善无麸质产品。

9.In corn, the prolamine content affects the texture and flavor of corn-based foods.

在玉米中，prolamine的含量会影响玉米食品的质地和风味。

作文

The world of proteins is vast and complex, with various types serving different functions in biological systems. One such group of proteins is known as prolamine, which are storage proteins predominantly found in the seeds of cereal grains. These proteins play a crucial role in providing the necessary nutrients for seed germination and growth. Understanding prolamine is essential not only for biologists but also for those interested in agriculture and nutrition.Prolamine proteins are characterized by their high content of proline and glutamine amino acids, which contribute to their unique structural properties. They are insoluble in water but soluble in alcohol, which distinguishes them from other types of storage proteins like globulins. This solubility behavior is significant because it affects how these proteins can be extracted and utilized in food products.One of the most well-known examples of prolamine is gliadin, a component of gluten found in wheat. Gliadin, along with glutenin, forms gluten, which gives bread its elasticity and chewy texture. However, for individuals with celiac disease or gluten sensitivity, the consumption of gliadin can lead to severe health issues. This highlights the importance of understanding prolamine not just from a nutritional standpoint but also from a health perspective.In addition to gliadin, other cereals contain different types of prolamine. For instance, zein is the prolamine found in corn, while oryzenin is found in rice. Each of these proteins has distinct properties and implications for food science. For example, zein is often used in coatings and biodegradable plastics due to its film-forming ability, demonstrating the diverse applications of prolamine beyond traditional nutrition.The study of prolamine extends to its genetic and biochemical aspects as well. Researchers are exploring how the expression of prolamine genes can be manipulated to enhance the nutritional quality of crops. This could lead to the development of new varieties of grains that are not only more nutritious but also more resistant to environmental stresses. Such advancements are crucial in addressing global food security challenges.Moreover, the role of prolamine in human nutrition cannot be overlooked. As a significant source of protein, these storage proteins contribute to dietary needs, especially in regions where cereals are staple foods. However, the balance of amino acids provided by prolamine must be considered, as they may lack certain essential amino acids when consumed alone. This necessitates the combination of different food sources to achieve a complete protein profile.In conclusion, prolamine represents a fascinating area of study within the field of protein biology. From its role in seed development to its implications for human health and nutrition, the significance of prolamine cannot be overstated. As we continue to explore the potential of these proteins, we pave the way for innovations in food science, agriculture, and health, making prolamine an essential topic for future research and application.

蛋白质的世界广阔而复杂，各种类型的蛋白质在生物系统中发挥着不同的功能。其中一种蛋白质群体被称为prolamine，它们是主要存在于谷物种子中的储存蛋白质。这些蛋白质在提供种子发芽和生长所需的营养方面起着至关重要的作用。理解prolamine不仅对生物学家至关重要，也对那些对农业和营养感兴趣的人士至关重要。Prolamine蛋白质的特征是其高含量的脯氨酸和谷氨酸氨基酸，这些氨基酸有助于其独特的结构特性。它们在水中不溶，但在酒精中可溶，这使它们与其他类型的储存蛋白质如球蛋白区分开来。这种溶解行为非常重要，因为它影响这些蛋白质如何被提取和用于食品产品中。一个众所周知的prolamine例子是麦胶蛋白，它是小麦中发现的面筋的组成部分。麦胶蛋白与谷蛋白一起形成面筋，使面包具有弹性和嚼劲。然而，对于患有乳糜泻或面筋敏感症的人来说，摄入麦胶蛋白可能导致严重的健康问题。这突显了理解prolamine的重要性，不仅从营养的角度来看，还从健康的角度来看。除了麦胶蛋白，其他谷物还含有不同类型的prolamine。例如，玉米中发现的prolamine是玉米蛋白，而大米中则是稻蛋白。每种蛋白质都有其独特的特性及其对食品科学的影响。例如，由于其成膜能力，玉米蛋白常用于涂层和生物降解塑料，展示了prolamine在传统营养之外的多样应用。对prolamine的研究还扩展到其遗传和生化方面。研究人员正在探索如何操纵prolamine基因的表达，以增强作物的营养质量。这可能导致新类型谷物的开发，这些谷物不仅营养更丰富，而且对环境压力更具抵抗力。这些进展对应对全球粮食安全挑战至关重要。此外，prolamine在人体营养中的作用也不可忽视。作为重要的蛋白质来源，这些储存蛋白质为饮食需求做出了贡献，尤其是在谷物是主食的地区。然而，必须考虑到prolamine提供的氨基酸平衡，因为单独食用时可能缺乏某些必需氨基酸。这就需要将不同的食物来源结合起来，以实现完整的蛋白质谱。总之，prolamine代表了蛋白质生物学领域内一个引人入胜的研究领域。从其在种子发育中的作用到其对人类健康和营养的影响，prolamine的重要性不容小觑。随着我们继续探索这些蛋白质的潜力，我们为食品科学、农业和健康领域的创新铺平了道路，使得prolamine成为未来研究和应用的一个重要主题。