At the same time, glutathione homeostasis is disturbed ( 6-9 ).

The glutathione ( GSH ) antioxidant system is among the cellular protective mechanisms.

谷 胱 甘 肽 抗氧化系统是最重要的细胞保护性机制.

Glutathione is also the main agent in the body.

谷胱甘肽也是身体主要的解毒剂.

N-acetylcysteine a precursor of glutathione in cells, is a thiol antioxidant.

乙酰半胱氨酸是细胞内还原性谷胱甘肽的前体, 是一种含有巯基的抗氧化剂.

Objective : To explore the effect of glutathione peroxidase ( GSH-PX ), lipid peroxidation ( LPO ) and superoxide dismutase ( SOD ) on intrahepatic cholestasis of pregnancy ( ICP ).

目的: 探讨谷胱甘肽过氧化物酶 ( GSH-PX ) 、 脂质过氧化物 ( LPO ) 、超氧化物歧化酶 ( SOD ) 与妊娠肝内胆汁淤积症 ( intrahepaticcholestasisof Pregnancy, ICP ) 的发病关系.

Glutathione peroxidase ( GSH-Px ) acts as a free radical scavenger.

谷 胱 甘肽过氧化物酶是生物机体内的自由基清除剂.

Conclusion: Contracture of middle gluteal muscle was the mechanism of GMC with obliquity of pelvis.

结论: 臀中肌挛缩是伴骨盆倾斜的臀肌挛缩症病人的发病机制.

The gluteal region in infants is small and is composed primarily of fat.

婴儿的臀部较小,主要由脂肪组成.

The albumin, globulin, prolamin, and glutelin of the protein were obtained by the multiple-step extraction method.

采用分步提取法分离收集甜荞清蛋白 、 球蛋白 、 醇溶蛋白和谷蛋白.

At relatively low temperature ( 100 ℃ ) globulin had no significant change but glutelin increased.

在100℃以下,球蛋白和对照相比差异不大,而碱溶蛋白有所升高.

This product contains no yeast, dairy, soy, corn, gluten or any artificial preservatives.

本品不含酵母 、 奶 、 黄豆 、 玉米糊 、 麸质或任何人工防腐剂.

By means of compound factors test, the application of new flour gluten fortifier was studied.

采用复因素试验对新型面粉增筋剂进行了应用研究.

The crude protein content or wet gluten and the volume of bread had little correlation.

蛋白质及湿面筋含量与面包体积相关性很小.

In this study, protein content was significantly and positive correlated to wet gluten and sedimentation.

强筋组和总样品中蛋白质含黄和稳定时间相关不显著,表明强筋小麦改良更应注重提高蛋白质的质量.

And if the wheat gluten was , officials said, it wouldn't have been tested for melamine.

有关官员称就是检测了这些小麦麸子, 也不可能检测到三聚氰胺.

In this test, the best addition of wheat gluten is 4 %.

在该试验条件下, 谷朊粉最佳添加量为4%.

Gluten swelling power is assessed by a sedimentation value as recommended by Zeleny.

面筋的膨胀力是通过Zeleng推荐使用的沉积值法进行估测的.

So one theory is that it may have been added to the wheat gluten on purpose.

所以有可能这些是故意添加进麦麸中的.

During kneading, the protein molecules become more closely aligned and the gluten becomes stronger and elastic.

通过搅拌或揉捏, 蛋白分子的排列越来越紧密,面筋变得更加强韧而有弹性.

In this article , succinylated wheat gluten was used in cake.

研究采用琥珀酰化小麦面筋蛋白应用于蛋糕生产.

No wheat, no gluten, no dairy , no egg, no shellfish tree nuts.

不含小麦, 麸质, 牛奶, 鸡蛋, 壳类动物,坚果.