Question

求专家翻译

Raman spectroscopy was used to study the protein structure in raw and
salted surimi from Pacific whiting, and in gels formed by setting (32°C),
cooking (86°C) or setting followed by cooking. The intensity of the peaks
assigned to disulfide bond stretching vibrations increased considerably in the
cooked and set-cooked gels. A smaller increase was found in the gels that
were subject to setting alone. Secondary structure estimation based on the
amide I band indicated a change from predominantly a-helical structure in raw
surimi to similar proportions of a-helical and anti-parallel p-sheet after setting.
A further increase in anti-parallel p-sheet and decrease in a-helix content
occurred during the kamaboko stage. The intensity of C-H stretching
vibrations of the aliphatic residues decreased after salting, setting and
cooking. The set and cooked gel had a better gel strength and fold score
than the cooked gel which, in turn, had better properties than the set gel.
Response surface methodology was used to determine the optimal setting
and cooking time and temperature conditions resulting in a maximized gel
strength, fold score and color, (whiteness index), and a minimized gel
expressible liquid. Cooking temperature was the variable that had the
strongest influence on the gel quality characteristics. Level set programming,
a global optimization method, gave essentially the same results as a gradient
based optimization method. The results obtained by these two methods were
better than those generated by the Simplex technique.
Using a formulation composed of pink salmon surimi, salt, whey protein
concentrate and wheat starch, an optimal final product, kamaboko sausage,
was developed. In addition, when this formulation was applied to herring
surimi, the kamaboko obtained had similar gel strength and elasticity as a
commercial surimi-based product. The effects of frozen storage conditions of
roe herring on its gel making ability (GMA) were investigated. Frozen storage
at around -45°C maintained the GMA for seventy days while storage at -83°C
further increased the GMA period.
The viscous properties of a salmon surimi paste were studied using a
rotational viscometer. The paste behaved as a shear thinning fluid with a
yield stress that increased with temperature up to 21 °C. Viscosity also
increased with temperature up to 21 °C, possibly because of protein-protein
interactions. The Theological data were reasonably well represented by a
simple model which takes into consideration the effects of both shear rate and
temperature.
不要google之类的翻译，读不通

Answer 1

拉曼光谱是用于研究蛋白质结构在原材料

贝腌制从太平洋鳕鱼,在凝胶形成的设置(32°C),

烹饪(86°C)或设定然后做饭。峰的强度

分配给二硫化债券拉伸振动的大大增加

煮熟的和set-cooked凝胶。一个较小的增加被发现在凝胶

受到单独设置。二级结构评估基于

我的乐队表明变化酰胺结构a-helical从主要是在原始

贝a-helical类似比例的p-sheet设置后,又是反并行。

进一步增加anti-parallel p-sheet和降低a-helix内容

鱼蛋糕kamaboko阶段期间发生的。虽然拉伸强度

脂肪残留物的振动减少盐之后,设定和

烹饪。设置和煮熟的凝胶具有更好的凝胶强度和折叠得分

比煮熟的凝胶,反过来,最好性能比设置凝胶。

响应面方法用于确定最佳设置

和烹饪时间和温度条件导致最大化凝胶

力量,折叠得分和颜色(白度指数),和一个最小化凝胶

换个液体。烹饪温度变量的

对凝胶质量影响最大特点。水平集编程,

一个全局优化方法,给了本质上相同的结果作为一个渐变

基于优化方法。获得的结果与这两个方法

比那些由单纯形技术。

使用一个配方粉鲑鱼组成的贝、盐、乳清蛋白

集中注意力和小麦淀粉、最优的最终产品,鱼蛋糕kamaboko香肠,

被开发。此外,当这个公式应用于鲱鱼

贝,鱼蛋糕kamaboko取得了具有类似的凝胶强度和弹性作为

商业surimi-based产品。冷冻贮藏条件的影响的

roe鲱鱼在其凝胶制作能力(GMA)进行了调查。冷冻存储

在-45左右°C保持了GMA七十天而存储在°C -83

进一步增加了GMA时期。

粘性属性鲑鱼酱是用贝研究

旋转粘度计。糊的表现,就一个剪薄液体

屈服强度与温度,增加到21°C。粘度也

与温度增加到21°C,可能是因为蛋白质-蛋白质分子

交互。神学上的数据都表示为一个相当的好

简单的模型,该模型考虑了两者的影响剪切速率和

温度。

Answer 2

拉曼光谱是用于研究蛋白质结构在原材料
贝腌制从太平洋鳕鱼,在凝胶形成的设置(32°C),
烹饪(86°C)或设定然后做饭。峰的强度
分配给二硫化债券拉伸振动的大大增加
煮熟的和set-cooked凝胶。 一个较小的增加被发现在凝胶
受到单独设置。二级结构评估基于
我的乐队表明变化酰胺结构a-helical从主要是在原始
贝a-helical类似比例的p-sheet设置后,又是反并行。
进一步增加anti-parallel p-sheet和降低a-helix内容
鱼蛋糕kamaboko阶段期间发生的。虽然拉伸强度
脂肪残留物的振动减少盐之后,设定和
烹饪。设置和煮熟的凝胶具有更好的凝胶强度和折叠得分
比煮熟的凝胶,反过来,最好性能比设置凝胶。
响应面方法用于确定最佳设置
和烹饪时间和温度条件导致最大化凝胶
力量,折叠得分和颜色(白度指数),和一个最小化凝胶
换个液体。烹饪温度变量的
对凝胶质量影响最大特点。水平集编程,
一个全局优化方法,给了本质上相同的结果作为一个渐变
基于优化方法。获得的结果与这两个方法
比那些由单纯形技术。
使用一个配方粉鲑鱼组成的贝、盐、乳清蛋白
集中注意力和小麦淀粉、最优的最终产品,鱼蛋糕kamaboko香肠,
被开发。此外,当这个公式应用于鲱鱼
贝,鱼蛋糕kamaboko取得了具有类似的凝胶强度和弹性作为
商业surimi-based产品。 冷冻贮藏条件的影响的
roe鲱鱼在其凝胶制作能力(GMA)进行了调查。冷冻存储
在arou

Answer 3

拉曼光谱是用于研究蛋白质结构在原材料
　　贝腌制从太平洋鳕鱼,在凝胶形成的设置(32°C),
　　烹饪(86°C)或设定然后做饭。峰的强度
　　分配给二硫化债券拉伸振动的大大增加
　　煮熟的和set-cooked凝胶。一个较小的增加被发现在凝胶
　　受到单独设置。二级结构评估基于
　　我的乐队表明变化酰胺从a-helic为主
我参考了一下······
你这段英语是从哪里摘抄的？

追问

这是一篇论文的摘要，我想要他的翻译，你这个明显不对