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1、食品专业英语4 protein电子课件 食品专业英语食品专业英语Unit 4 Protein一.词汇讲解二.课文阅读三.课后练习pactin 肌动蛋白肌动蛋白pactomyosin 肌动球蛋白肌动球蛋白pamino acid 氨基酸氨基酸paroma 芳香，香味芳香，香味pburgeoning 迅速增长的迅速增长的pcasein 酪蛋白酪蛋白pcellular 细胞的细胞的pcurd 凝乳凝乳pdairy 乳制品乳制品pdenaturation 变性变性pemulsion 乳液，乳剂乳液，乳剂pgel 凝胶；胶化凝胶；胶化一.词汇讲解pmicelle 胶束，胶囊胶束，胶囊pmyosin 肌球蛋
2、白肌球蛋白pnucleoprotein 核蛋白核蛋白plipoprotein 脂蛋白脂蛋白ppolypeptide 多肽多肽pprecursor 前体前体pprotein 蛋白质蛋白质pregeneration 再生再生prepair 修复修复psolubility 溶解度溶解度ptextural 质构化，纹理性质构化，纹理性ptissue 组织组织pviscoelastic 黏弹性黏弹性pwhipping 搅打搅打.变稠变稠一.词汇讲解5Food English 1.amino-氨基的氨基的amino group 氨基氨基 -NH2 amino nitrogen 氨基态氮氨基态氮amino
3、acid 6Food EnglishFood English -yl 基基l acyl 酰基酰基l acetyl 乙酰基乙酰基l methyl 甲基甲基l ethyl 乙基乙基l propyl 丙基丙基l carboxyl 羧基羧基l carbonyl 羰基羰基 u group 基团7Food EnglishFood English EXERSICESpaminoacylase 氨基酰化酶氨基酰化酶 ppeptidase 肽酶肽酶pcarboxymethyl-羧甲基羧甲基pethyl alcohol 乙醇乙醇ptricarboxylic acid cycle 三羧酸循环三羧酸循环8Food E
4、nglishFood English meta-变化,代谢umetabolic adj.代谢作用的,新陈代谢的umetabolic rate 代谢率umetabolic activity 代谢能力umetabolic balance 代谢平衡umetabolite n.代谢(产)物umetabolism n.新陈代谢umetabolize v.使代谢,使同化umetabolizable adj.可代谢的9Food EnglishFood English lprecursor n.前体；先驱前体；先驱lgenus n.种类、属种类、属lgenera pl.lisolates n.种群种群 lmu
5、tant n.突变异种突变异种lsubstrate n.底物底物 ant.终产物：终产物：end products10Food EnglishFood English lexcrete vt.排泄；分泌lfeedback 反馈 lfeedback inhibition 反馈抑制11Food EnglishFood English Amino Acid Neutral NonpolarAminoAcidsGlycineglaisi:nGlyGAlaninel ni:nAlaAValinevali:nValVLeucinelu:si:n,-sinLeuLIsoleucineaisulu:si:nI
6、leIPhenylalaninefenllni:nPhePTryptophanTryptophantriptfnTryWMethioninemeai ni:nMetMCysteinesistii:nCysCProlinepruli:nProP12Food EnglishFood English Neutral polarAminoAcidsSerineseri:nSer SThreonine ri:ni:nThr TTyrosine tirsi:nTyrYAsparaginesprdi:nAsn NGlutamine glu:tmi:nGln QAcidicA.AAspartic acidAs
7、p DGlutamic acidGlu EBasicA.ALysine laisi:nLys LArginine a:dini(:)nArg RHistidine histidi:n,-dinHisH Proteins play a central role in biological systems.They are vital to basic cellular and body functions,including cellular regeneration and repair,tissue maintenance and regulation,hormone and enzyme
8、production,fluid balance,and the provision of energy.蛋白质在生物系统中起核心作用，它对细胞的组成和身体功能至关重要，包括细胞再生和修复、组织维持和调节、激素和酶的产生、体液平衡和能量供应。译文Para.1二.课文阅读 In addition,proteins are important constituents of food and one of major nutrients.They directly contribute to the flavor of food and are precursors for aroma compo
9、unds and colors formed during thermal or enzymatic reactions in production,processing and storage of food.此外，蛋白质是食物的重要组成部分，也是主要的营养素之一，它有助于食品风味形成，是食品生产、加工和储存过程中热或酶反应时生成芳香物质和色素的前体物质。译文Para.2二.课文阅读 Other food constituents,e.g.,carbohydrates,also take part in such reactions.Proteins also contribute sign
10、ificantly to the physical properties of food through their ability to build or stabilize gels,foams,emulsions and fibrillar structures.食品中的另一种组成成分碳水化合物也参与了这种反应。蛋白质还可以通过构建稳定的凝胶、泡沫、乳液和纤维状结构，使食品具有一定物理特性。译文Para.3二.课文阅读 Composition and StructureProteins are very complex and many have been purified and ch
11、aracterized.Proteins vary in molecular mass,ranging from approximately 5000 to more than a million Daltons.They are composed of elements including carbon,hydrogen,oxygen,nitrogen and sulfur.-Amino acids are the basic structural units of proteins.组成和结构蛋白质是非常复杂的，许多已被纯化和表征，其分子量不等，一般在5000甚至超过100万道尔顿，它的组
12、成元素一般有碳、氢、氧、氮和硫。氨基酸是蛋白质的基本结构单位。译文Para.4二.课文阅读 Source of Protein Plants are the primary source of proteins as they synthesises protein by combining nitrogen and water from soil with the carbon dioxide from air.Most animals and fish depend on plants to provide them proteins.蛋白质来源植物是蛋白质的主要来源，植物通过利用来自土壤
13、中氮和水以及空气中的二氧化碳来合成蛋白质。大部分动物和鱼类则依赖植物来满足其蛋白质需求。译文Para.5二.课文阅读 Proteins generally have a great influence on the sensory attributes of foods.For example,the sensory properties of bakery products are related to the viscoelastic and dough-forming properties of wheat gluten;the textural and succulence chara
14、cteristics of meat products are largely dependent on muscle proteins 通常蛋白质对食品的感官特性有很大的影响。例如，烘焙食品的感官特性与面筋蛋白的黏弹性和成团性有关；肉制品的纹理性和多汁性在很大程度上依赖于肌蛋白。译文Para.6二.课文阅读Amino acids are produced using a range of technologies including direct fermentation,biotransformation of precursors,extraction of protein hydrol
15、ysates and chemical synthesis.三.exercise20Food EnglishFood English They have a variety of uses as nutrients and flavours in the food and feed industries.Table 1 indicates the annual demand,production methods and applications of amino acids in the food industry.TEXTThe first paragraphThe first paragraphBelive yourself!You will succeed!