nonenzymatic

nonenzymatic

1. 1% asparagine can inhibit nonenzymatic brown of Jujube pulp.

1%天冬氨酸可抑制枣浆非酶褐变。

2. Inhibitory Effects of Alcohol Extracts from 22 Specie of Herbs on Nonenzymatic glycosylation in vitro

22种中药醇提物抑制蛋白质非酶糖基化作用的研究

3. Keywords non-insulin dependent diabetes mellitus;Extract Gingko biloba;nonenzymatic glycation;oxidative stress;

2型糖尿病;银杏叶提取物;非酶糖基化;氧化应激反应;

4. Al~3+, Sn~2+ and Ca~2+ can inhibit nonenzymatic brown of Jujube pulp.

Al~(3+)、Sn~(2+)和Ca~(2+)可抑制枣浆非酶褐变。

5. Cu~2+, Fe~3+ and Fe~2+ can accelerate nonenzymatic brown of Jujube pulp evidently;

Cu~(2+)、Fe~(3+)和Fe~(2+)可显著促进枣浆非酶褐变;

6. Keywords polysaccharide from Moutan;relative molecular mass;nonenzymatic glycosylation;

丹皮多糖;相对分子质量;非酶糖化;

7. Effects of Relative Molecular Mass of PSM on Inhibition of the Nonenzymatic glycosylation in Vitro

丹皮多糖的相对分子质量对抑制体外非酶糖化反应的影响

8. The paper discussed causes and kinetics of nonenzymatic browning during banana juice storage.

介绍了袋装酸菜末在贮藏过程中褐变和霉变的原因及防治方法。

9. Epalrestat can improve oxidative stress in diabetics and inhibit the nonenzymatic glycation of protein.

依帕司他可减轻糖尿病个体的氧化应激，并抑制蛋白非酶糖化。

10. Keywords Diabetic nephropathy nonenzymatic glycosylation microalbuminuria Zhixiao Tongmai Ning;

关键词糖尿病肾病;非酶糖基化;止消通脉宁;尿微量白蛋白;

11. Keywords Extract of Ginkgo Biloba;Aged rat;Nonenzymatic glycation;Oxidative stress;

关键词银杏液提取物;心肌老化;非酶糖基化;氧化应激;

12. nonenzymatic browning of greengage juice was restrained more remarkably by vacuum concentration than by normal pressure concentration;

减压浓缩较常压浓缩明显抑制了非酶褐变的发生;

13. Keywords kinetics modelling;Maillrd reaction;apple juice;nonenzymatic browning;

动力学模拟;美拉德反应;苹果汁;非酶褐变;

14. Inhibition Effects of Curcumin Derivatives on Nonenzymatic Glucosylation in Vitro

姜黄素类化合物对体外非酶糖基化的抑制作用

15. Study on nonenzymatic browning of litchi juice and its inhibition methods

影响荔枝汁非酶褐变的因素及其控制方法

16. Ascorbic acid, citric acid and EDTA can all inhibit nonenzymatic brown of

抗坏血酸、柠檬酸和EDTA均可抑制枣浆非酶褐变,三者最佳抑制浓度分别为0.04%、0.5%和0.04%。

17. Studies on Controlling the Nonenzymatic Browning of the Peach Nectar

控制桃带果肉饮料非酶褐变的研究

18. The analysis of the volatile nonenzymatic degradation products and enzymatic degradation of glucoraphenin in red radish and red radish colour by gas chromatography is discussed.

本文初步探讨了红心萝卜汁和萝卜红色素中异味物质的气相色谱分析方法。

19. Mechanism of nonenzymatic browning of juice and affecting factors

果汁非酶褐变的反应机制及其影响因素

20. NONENZYMATIC BROWNING MECHANISM AND CONTROLLING MEASUREMENTS OF FRUIT JUICE

果汁非酶褐变的机制及控制措施

21. Keywords pectinesterase;grape juice;nonenzymatic;

果胶酶;葡萄汁;非酶褐变;

22. The effects of pectinesterase on nonenzymatic browning of grape juice

果胶酶对葡萄汁非酶褐变的影响

23. The Inhibitory Effects of some Chinese Herb-Components on Nonenzymatic Glycosylation in Vitro

某些中药有效成分对体外非酶促糖基化的抑制作用

24. Keywords Chinese jujube;Nonenzymatic browning;controlling;

油枣;非酶褐变;抑制;

25. 1% and 2% lysine and glycin can accelerate nonenzymatic brown of Jujube pulp.

浓度各为1%和2%的赖氨酸和甘氨酸均可促进枣浆非酶褐变。

26. Keywords Dangshan pear juice concentrates（PJC）;Nonenzymatic browning;Color index（T_（440））;Browning index（A_（440））;Mechanism;Control;

浓缩砀山酥梨汁;非酶促褐变;色值;褐变指数;机理;控制;

27. Effect of Hot Air Drying on Nonenzymatic Browning of Chinese Jujube

热风干制对红枣非酶褐变的影响

28. Keywords Tangfukang;aminoguanidine;diabetic nephropathy;nonenzymatic glycosylation of protein;

糖复康;氨基胍;糖尿病肾病;蛋白质非酶糖化;

29. Keywords diabetic nephropathy;nonenzymatic glycation;aminoguanidine;reduced glutathione;

糖尿病肾病;还原型谷胱苷肽;氨基胍;非酶糖基化;

30. Keywords iabetic nephropathy;hyperglycaemia memory;oxidative stress;reactive oxygen species;nonenzymatic glycation;glycoxidation;

糖尿病肾病;高血糖记忆;氧化应激;活性氧;非酶糖基化反应;糖化氧化;

31. Nonenzymatic glycosylation may not directly contribute to increasing PKC activity.Long-term increase of PKC activity may enhance the development and progression of diabetic nephropathy.

结论 高血糖慢性刺激可引起肾小球PKC活性增高，非酶促糖基化可能未直接参与PKC活性改变，PKC活性长期增高可促进糖尿病肾病发生与发展。

32. Gastric mucosa has developed several endogenous antioxidant systems in-cluding enzymatic and nonenzymatic groups.

胃粘膜本身也具有较强的抗氧化系统,包括酶类和非酶类。

33. There are many factors affecting NEB (nonenzymatic browning) of Apple Juice during storage.

苹果汁贮存过程中影响非酶褐变的因素很多。

34. Factors affecting nonenzymatic browning of apple juice during storage and the corresponding ways of controlling

苹果汁贮存过程中非酶褐变因素及其控制

35. Keywords litchi juice;inorganic membrane;nonenzymatic browning;kinetics model;

荔枝汁;无机陶瓷膜;非酶褐变;动力学模型;

36. Keywords litchi juice;nonenzymatic browning;inhibition;

荔枝汁;非酶褐变;抑制;

37. Inhibitory action of cuscutachinensis on nonenzymatic glycosylation and free radical in aging rat induced by D-gal and its mechanism

菟丝子对D-半乳糖致衰老大鼠非酶糖基化及自由基的抑制作用研究

38. Keywords pineapple juice concentrate;storage;nonenzymatic browning;kinetics;

菠萝浓缩汁;储藏;非酶褐变;动力学;

39. Inhibition of crocetin on nonenzymatic glucosylation of protein in vitro

西红花酸对体外蛋白质非酶糖基化的抑制作用

40. Effect of reduced glutathione on nonenzymatic glycosylation in kidney of streptozotocin-induced diabetic rats

还原型谷胱甘肽对糖尿病大鼠肾组织非酶糖基化影响的试验研究

41. Reducing sugar can accelerate nonenzymatic brown of Jujube pulp, the effect of fructose is higher than glucose.

还原糖促进枣浆非酶褐变,果糖比葡萄糖的促进作用大。 加热5h,加入果糖的枣浆A_(420)值比加入葡萄糖的高0.206。

42. To investigate the change of nonenzymatic glycosylation and the blocking effect of ZhiXiaoTongMaiNing (ZXTMN) in streptozotocin (STZ)- induced diabetic rats.

采用STZ糖尿病大鼠模型，在6，12周分别观察肾脏组织发生非酶糖基化的情况，并观察止消通脉宁及氨基胍的作用。

43. Pancreatic islets from normal, partial portal vein ligated and cirrhotic rats were isolated by nonenzymatic mechanical methods.

采用非酶法分离并纯化以上三组大鼠胰岛，检测其体外生物学活性。

44. nonenzymatic browning

非酶性褐变

45. Nonenzymatic elimination of the interference of ascorbic acid in clinical samples for determining uric acid

非酶法消除抗坏血酸对尿酸测定的干扰

46. Nonenzymatic glycation

非酶糖基化

47. Keywords nonenzymatic glucosylation;advanced glycation end products;curcumin derivatives;binding reaction;

非酶糖基化;糖基化终产物;姜黄素类化合物;结合作用;

48. Keywords Nonenzymatic browning Mechanism Affecting factors;

非酶褐变;反应机制;影响因子;

49. Keywords nonenzymatic browning reaction;food;quality;

非酶褐变反应;食品;品质;

50. During thermal processing and storage of food,nonenzymatic browning reaction occurs and leads to the effects on food products.

非酶褐变反应主要指碳水化合物在热作用下的复杂反应。

51. Bread aroma is enhanced, as is the crust color, by a build-up of melanoidin compounds from nonenzymatic browning reactions.

面包的风味改善了,面包表皮的颜色也由于非酶褐变反应所生成的类黑精化合物而有所改善。