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1.
中试规模制备L-茶氨酸及其衍生物 总被引:6,自引:0,他引:6
报道了中试规模制备L-茶氨酸和L-谷氨酰胺的一种方法。以廉价的L-谷氨酸为原料,采用邻苯二甲酰基作为保护基,保护L-谷氨酸的α-氨基,醋酐回流10 m in使其分子内脱水生成N-邻苯二甲酰-L-谷氨酸酐,在常温、常压条件下,分别与2 mol/L氨水和2 mol/L乙胺水溶液反应生成中间产物N-邻苯二甲酰-L-谷氨酰胺、N-邻苯二甲酰-L-茶氨酸,中间产物在室温条件下与0.5 mol/L水合肼反应48 h脱除保护基,分别以57%、61%的收率得到L-谷氨酰胺和L-茶氨酸。 相似文献
2.
谷氨酸脱羧酶(GAD)是生物合成γ-氨基丁酸(GABA)的关键酶,本研究通过基因工程构建了一株产GAD的重组枯草芽孢杆菌,并对其产GAD的发酵条件进行优化。分别通过单因素法、正交实验、极差分析和响应面法确定了最佳培养基成分(g/L)及发酵条件为:蔗糖23.5,豆粕10、乙酸铵为8.5、磷酸二氢钾4.1、七水硫酸镁0.5,p H7.0,培养温度37℃。在优化条件下GAD酶活达到0.413 U/m L,与优化前的GAD酶活0.143 U/m L相比,酶活提高了188.8%。本研究有助于后续开发枯草杆菌生产γ-氨基丁酸的工艺,以克服现在γ-氨基丁酸生产工艺中,大肠杆菌安全性的问题和乳酸菌成本过高的问题。 相似文献
3.
Mohammed H. AL Mughram Mohini S. Ghatge Glen E. Kellogg Martin K. Safo 《International journal of molecular sciences》2023,24(1)
Pyridoxal 5′-phosphate (PLP), the active form of vitamin B6, serves as a cofactor for scores of B6-dependent (PLP-dependent) enzymes involved in many cellular processes. One such B6 enzyme is dopa decarboxylase (DDC), which is required for the biosynthesis of key neurotransmitters, e.g., dopamine and serotonin. PLP-dependent enzymes are biosynthesized as apo-B6 enzymes and then converted to the catalytically active holo-B6 enzymes by Schiff base formation between the aldehyde of PLP and an active site lysine of the protein. In eukaryotes, PLP is made available to the B6 enzymes through the activity of the B6-salvage enzymes, pyridoxine 5′-phosphate oxidase (PNPO) and pyridoxal kinase (PLK). To minimize toxicity, the cell keeps the content of free PLP (unbound) very low through dephosphorylation and PLP feedback inhibition of PNPO and PLK. This has led to a proposed mechanism of complex formation between the B6-salvage enzymes and apo-B6 enzymes prior to the transfer of PLP, although such complexes are yet to be characterized at the atomic level, presumably due to their transient nature. A computational study, for the first time, was used to predict a likely PNPO and DDC complex, which suggested contact between the allosteric PLP tight-binding site on PNPO and the active site of DDC. Using isothermal calorimetry and/or surface plasmon resonance, we also show that PNPO binds both apoDDC and holoDDC with dissociation constants of 0.93 ± 0.07 μM and 2.59 ± 0.11 μM, respectively. Finally, in the presence of apoDDC, the tightly bound PLP on PNPO is transferred to apoDDC, resulting in the formation of about 35% holoDDC. 相似文献
4.
为了验证脱羧酶在S.cerevisiaeβ-苯乙醇合成途径中的调控作用,本文从S.cerevisiae S288C中克隆脱羧酶基因ARO10,并构建由3-磷酸甘油酸激酶基因PGK1组成型强启动子控制的ARO10基因表达载体pYES2-Ppgk-ARO10,将重组载体导入S.cerevisiae S288C,研究ARO10基因过量表达对重组菌株中β-苯乙醇合成的影响。经摇瓶实验测定,携带pYES2-Ppgk-ARO10的转化子SP10在发酵60h时β-苯乙醇产量达到最大量1.0g/L,较野生型的对照菌提高16.3%。研究结果表明,脱羧酶是S.cerevisiae S288C中β-苯乙醇生物合成途径的关键酶之一,增加ARO10基因表达量有利于提高β-苯乙醇产量,研究为构建β-苯乙醇高产工程菌株奠定了重要基础。 相似文献
5.
Qinglong Wu 《Critical reviews in food science and nutrition》2017,57(17):3661-3672
γ-Aminobutyric acid (GABA) and GABA-rich foods have shown anti-hypertensive and anti-depressant activities as the major functions in humans and animals. Hence, high GABA-producing lactic acid bacteria (LAB) could be used as functional starters for manufacturing novel fermented dairy foods. Glutamic acid decarboxylases (GADs) from LAB are highly conserved at the species level based on the phylogenetic tree of GADs from LAB. Moreover, two functionally distinct GADs and one intact gad operon were observed in all the completely sequenced Lactobacillus brevis strains suggesting its common capability to synthesize GABA. Difficulties and strategies for the manufacture of GABA-rich fermented dairy foods have been discussed and proposed, respectively. In addition, a genetic survey on the sequenced LAB strains demonstrated the absence of cell envelope proteinases in the majority of LAB including Lb. brevis, which diminishes their cell viabilities in milk environments due to their non-proteolytic nature. Thus, several strategies have been proposed to overcome the non-proteolytic nature of Lb. brevis in order to produce GABA-rich dairy foods. 相似文献
6.
研究了脱羧酶ARO10基因克隆与过量表达对酿酒酵母INVSc1 3-甲硫基丙醇合成途径的代谢流量影响。将脱羧酶基因ARO10与穿梭质粒pYES2连接,构建其酿酒酵母表达质粒(载体)pYES2-ARO10,LiAc/SSD-NA/PEG方法转化酿酒酵母菌株INVSc1中进行表达,验证ARO10基因过量表达对发酵产物3-甲硫基丙醇影响。结果表明,构建的酿酒酵母转化子SC10-1发酵120 h时,3-甲硫基丙醇生成量达到0.90 g/L,与未导入脱羧酶ARO10基因的对照菌株相比,3-甲硫基丙醇产量提高55.2%。因此,S.cerevisiae s288c中脱羧酶(EC 4.1.1.72)是3-甲硫基丙醇生物合成途径的关键限速酶,其增强脱羧酶基因ARO10的克隆及基因表达,有利于提高3-甲硫基丙醇的合成代谢流量。 相似文献
7.
Quantification of histamine-producing bacteria (HPB) is necessary in order to elucidate the role that HPB play in scombrotoxin (histamine) fish poisoning. We report here the evaluation of a real-time PCR method for the quantification of total and specific Gram-negative HPB species in fish using a most probable number (MPN) format. The species-specific real-time PCR assay was 100% inclusive for independently detecting Morganella morganii, Enterobacter aerogenes, Raoultella planticola/ornithinolytica and Photobacterium damselae and did not cross react with other histamine- or non- histamine-producing bacteria. The efficiency of the reactions in the absence and presence of Spanish mackerel enrichment containing 1 × 106 CFU/ml of background microflora were 93-104 and 92-99%, respectively. The MPN-real-time PCR assay accurately quantified total and specific HPB in spiked mahi-mahi (Coryphaena hippurus) and Spanish mackerel (Scomberomorus maculates) samples. These methods were used to quantify total and specific HPB in naturally contaminated, decomposing mahi-mahi, Spanish mackerel and tuna (Thunnus albacares) samples. The results of this study indicate that MPN-real-time PCR assays can be used to accurately enumerate total and specific HPB in fish samples. These assays can be applied to assess the effectiveness of mitigation strategies and understand the relationship between HPB and histamine production in decomposing fish. 相似文献
8.
9.
将谷氨酸脱羧酶包埋于聚乙烯醇(PVA)中,并吸附于棉布支持物上,再用饱和硼酸溶液交联固化,制成酶膜。将其与CO_2气敏电极组成电位型谷氨酸酶电极,电极对测定谷氨酸的浓度表现出良好的线性响应性能,其线性范围为1.5×10~(-4)~7.5×10~(-3)mol/L,斜率为54.8mv,响应时间为6~9min,使用稳定性为13天(活性下降10%),贮存稳定性为15天(活性下降10%)。该酶电极对谷氨酸有很高的专一性(赖氨酸对电极有少许影响),盐酸吡哆辛存在下,活性有所增加。将酶电极用于味精发酵液样品中的L-谷氨酸的测定,获得令人满意的结果。 相似文献
10.
以L-谷氨酸(L-G lu)和L-天冬氨酸(L-Asp)两种混合酸性氨基酸〔m(L-G lu)∶m(L-Asp)=1∶1〕为原料,利用大肠杆菌菌体内脱羧酶对L-谷氨酸的专一脱羧作用,酶法分离制备了γ-氨基丁酸和L-天冬氨酸。考察了转化体系温度、pH等影响L-谷氨酸脱羧酶活力的主要因素,实验表明,最佳工艺条件为:温度35℃,转化体系pH=5.0,ρ(菌体)=6 g/L,ρ(Tween80)=0.15 g/L,菌龄16 h,ρ(底物)=60 g/L。L-谷氨酸脱羧酶在最适转化条件下比酶活高达15 036 U。1 g湿菌体可重复使用3次共转化L-谷氨酸和L-天冬氨酸混合物30 g,其中L-谷氨酸完全转化为γ-氨基丁酸。γ-氨基丁酸及L-天冬氨酸的总收率可分别达到理论收率的88%和90%。 相似文献