食品专业英语带翻译PPT课件

Part2食品科技英语的阅读,本部分教学内容,Part2食品科技英语的阅读,Lesson3Aminoacids,Part2食品科技英语的阅读,Lesson3Aminoacids,20种常见的蛋白质氨基酸,Isoleucine异亮氨酸(Ile,I),Serine丝氨酸(Ser,S),Threonine苏氨酸(Thr,T),Proline脯氨酸(Pro,P),Lysine赖氨酸(Lys,K),Asparticacid天冬氨酸(Asp,D),Glutamicacid谷氨酸(Glu,E),Part2食品科技英语的阅读,Lesson3Aminoacids,Part2食品科技英语的阅读,Hydrolysaten.水解产物Racemicadj.外消旋的Isomern.异构体Acylasen.酰基转移酶Deregulaten.解除管制Auxotrophicadj.营养缺陷型的，营养缺陷体的Intermediateadj.中间的n.媒介，中间物Eliminatev.排除，消除Analoguen.相似物，类似情况，对等的人Revertantn.adj.回复子(的)，回复突变型(的),Lesson3Aminoacids,Part2食品科技英语的阅读,Aminoacidsareproducedusingarangeoftechnologiesincludingdirectfermentation,biotransformationofprecursorsusingcellsorenzymes,extractionofproteinhydrolysatesandchemicalsynthesis.Theyhaveavarietyofusesasnutrientsandflavoursinthefoodandfeedindustries.,Lesson3Aminoacids,Para.1,Part2食品科技英语的阅读,Lesson3Aminoacids,arangeof一系列的，很多的1.arangeoffruit-flavouredtoppings（蛋糕上的各种果味配料）2.Controlofarangeoffoodrelatedmicroorganismsbyamulti-parameterpreservationsystem（利用多参数保藏系统控制一系列食品相关微生物）avarietyof多种的，各种各样的1.avarietyoffoodissoldatasupermarket（超级市场各式各样的食物均有出售）2.anewvarietyofapples（苹果的新品种）Aseriesof一系列，许多,Part2食品科技英语的阅读,Table1indicatestheannualdemand,productionmethodsandapplicationsofaminoacidsinthefoodindustry.Importantaminoacidswithnon-foodapplicationsincludeL-arginine,L-gludtamine,L-histidine,L-leucine,L-phenylalanine,L-tyrosineandL-valine.,Lesson3Aminoacids,Para.1,Part2食品科技英语的阅读,Whilefermentationorbiotransformationprocesseshavebeendevelopedforproductionofallaminoacidsexceptglycine,L-cysteineandL-cystine,notalloftheseprocessesarecommerciallyviable.L-asparagine,L-leucine,L-tyrosine,L-cysteine,andL-cystineareproducedbypurificationofproteinhydrolysates.,Lesson3Aminoacids,Para.2,Part2食品科技英语的阅读,Chemicalsynthesisismoreeconomicalforproductionofoptically-inactiveracemicmixturesofD-andL-isomers,andD,L-alanine,D,L-methionine,D,L-tryptophanandglycineareproducedinthisway.Processinginvolvingaminoacylaseenzymesmaybeusedtoresolvetheseracemicmixtures.,Lesson3Aminoacids,Para.2,Part2食品科技英语的阅读,MicrobialstrainsfromthegeneraCroynebacteriumandBrevibacteriumhaveassumedmajorimportanceintheproductionofaminoacidsbyfermentation.Naturalisolatesofthesestrainscanexcretelargequantitiesofglutamicacid.Becauseofcellmetabolicregulatorymechanisms,particularlyend-prodcutrepressionandinhibition,substantiallevelsofaminoacidsarerarelyexcretedbywild-typeisolates.,Lesson3Aminoacids,Para.3,Part2食品科技英语的阅读,Productionofcommercialquantitiesoftheaminoacidshasbeendependentonthesuccessfuldevelopmentofderegulatedmutants.Thetwomostimportantmethodsinvolveuseofauxotrophicandregulatorymutantsoracombinationofthetwo.,Lesson3Aminoacids,Para.3,Part2食品科技英语的阅读,Auxotrophicmutants,whichlacktheenzymeneededtoformtheregulatoryeffectormetabolite(oftentheend-product),manyaccumulateandexcretethemetabolicintermediatewhichisthesubstratefortheeliminatedenzyme.Alysineauxotroph,forexample,lacksanenzymeinthepathwaynecessaryforlysinesynthesisandrequireslysine,orametabolicprecursorwhichcanbeconvertedtolysine,forgrowth.,Lesson3Aminoacids,Para.3,Part2食品科技英语的阅读,End-productinhibitionbytheaminoacidproductofanunbranchedbiosyntheticpathwaymaybeavoidedbythedevelopmentofregulatorymutants,havinganalteredfeedback-insensitivekeyenzyme,thusallowingaccumulationoftheparticularaminoacid.,Lesson3Aminoacids,Para.3,Part2食品科技英语的阅读,Analoguesoftheend-product,whicharealsocapableofinhibitionofthesensitivekeyenzyme,maybeusedinscreeningmethodsforselectionofanalogue-resistantorregulatorymutants.Revertantsmaybeselectedfromauxotrophicmutants(apparentlylackingthekeyregulatoryenzyme)whichproduceamodifiedderegulatedenzyme.,Lesson3Aminoacids,Para.3,Part2食品科技英语的阅读,Lesson3Aminoacids,1.熟练掌握20种常见的氨基酸的英文单词2.Indicate,show等的用法3.掌握相关构词法。如：optically-inactive无光学活性的end-product终产物wide-type野生型的analogue-resistant类似物抑制,Part2食品科技英语的阅读,Lesson3Aminoacids,071班翻译ReadingMaterial1072班翻译ReadingMaterial2注意：1、请按段落进行翻译。即每一段英文对应每一段中文。2、作业下周四交。,Part2食品科技英语的阅读,Lesson4YogurtFermentation,Part2食品科技英语的阅读,coagulumn.凝结物，凝固物lactosen.乳糖stirv.搅拌Lactobacillusn.乳酸杆菌Bulgaricusn.保加利亚乳杆菌Streptococcusn.链球菌Thermmophilusn.嗜热链球菌Stimulatingadj.刺激的，有刺激的Caseinn.干酪素，酪蛋白Sodiumn.钠Floran.区系Intestinaladj.肠的，肠内的，（疾病）侵袭肠的,Lesson4YogurtFermentation,Part2食品科技英语的阅读,Youhave5minutestoreadParagraph1,andthenanswerthefollowingquestions:1.Whatdoes“thisfermenteddairyproduct”mean?2.Whatdoes“theaforementionedcultures”referto?,Lesson4YogurtFermentation,Yogurt,thestarterculturecontainsLactobacillusbulgaricusandStreptococcusthermophilus.,Part2食品科技英语的阅读,Yogurtisanotherwell-knownfermenteddairyproductthatformsanimportantpartofthehumandietinmanypartsoftheworld.IntheUnitedStatesalone,1979salesfiguresindicatedthatmorethan565millionpoundsofthisfermenteddairyproductweresold.,Lesson4YogurtFermentation,Para.1,Part2食品科技英语的阅读,Dependingonthesystemofmanufactureandthenatureofthecoagulum,yogurtsmaybeclassifiedasbeingoftwomaintypes,setorstirred.Twolactose-fermentingbacteria,LactobacillusbulgaricusandStreptococcusthermophilus,areusedasthestarterculturetomakeyogurt.EqualnumbersofL.bulgaricusandS.thermophilusaredesirableforflavorandtextureproduction.,Lesson4YogurtFermentation,Para.1,Part2食品科技英语的阅读,classifyv.1）将（某事物）编排、分类；2）将某人（事物）归类习惯表达方式：beclassified(by/accordingto)classifysb./sth.(assth.),Lesson4YogurtFermentation,e.g.1)Yogurtmaybeclassifiedsetandstirredaccordingtothesystemofmanufactureandthenatureofthecoagulum.2)Theyareclassifiedinsorts.(它们是按品种分类的。),Part2食品科技英语的阅读,starterculture发酵剂e.g.StudyonHighActivityLyophilizedStarterCultureofYoghurt（高活性酸奶冻干发酵剂的研究）,Lesson4YogurtFermentation,leavenn.酵母,促使渐变的因素vt.使发酵,渐变【医】发酵剂,曲,同义词,Part2食品科技英语的阅读,Thelactobacilligrowfirst,liberatingtheaminoacidsglycineandhistidineandstimulatingthegrowthofstreptococci.Theproductionofthecharacteristicflavorbytheaforementionedcultureisafunctionoftimeaswellasthesugarcontentofthestartingyogurtmaterial.,Lesson4YogurtFermentation,Para.1,Part2食品科技英语的阅读,Commercially,yogurtismadefromamixofwhole,partiallydefattedmilk;condensedskimmilk;cream;andnonfatdrymilk.Milkfatlevelsinsuchpreparationsrangefrom1.0%to3.25%.Onlyproductscontainingaminimumof3.25%milkfatarelabeledyogurt.Thosewith0.5%to2.0%orlessthan0.5%milkfatarelabeledlow-fatandnonfatyogurts,respectively.,Lesson4YogurtFermentation,Para.2,Part2食品科技英语的阅读,aminimumof至少，最低，最起码e.g.1.Hesmokeaminimumoftencigarettesaday.（他每天至少抽10支烟。）2.Areampleexerciseandaminimumoffoodmeasuresforcancerprevention?(充足的锻炼和少量的食物可以防癌吗？),Lesson4YogurtFermentation,amaximumof/lessthan/atmost,近义词,morethan多于，高于；atleast，至少,反义词,Part2食品科技英语的阅读,Inadditiontomilkfat,othermilkingredientsarefoundinyogurt.Theseincludecasein,sodiumandcalciumcaseinates,whey,andwheyproteinconcentrates.Additivesofseveralkindsarealsopermittedincommerciallyproducedyogurt,suchasnutritivecarbohydratesweeteners,coloring,stabilizers(forsmoothtextureandlongershelflife),andfruitpreparationsforflavoring.,Lesson4YogurtFermentation,Para.2,Part2食品科技英语的阅读,Fruitpreparationsforblendinginyogurtarespeciallydesignedtomeetthemarketingrequirementsfordifferenttypesofyogurt.Thetypesmostcommonlymarketedincludethesundaestyle(fruitpreservesarelayeredonthebottomofcontainers)andtheSwissstyle(fruitpreparationsarethoroughlyblendedinyogurtafterculturing).,Lesson4YogurtFermentation,Para.2,Part2食品科技英语的阅读,Theproductispreparedbyreducingthewatercontentofeitherwholeorskimmilkbyatleastonefourth(maybedoneinavacuumpanfollowingsterilizationofmilk),byaddingabout5%milksolidsfollowedbywaterreduction(condensing).Theconcentratedmilkisthenheatedto82-93for30-60minutesandcooledtoaround45.,Lesson4YogurtFermentation,Para.3,either,or,Part2食品科技英语的阅读,Theyogurtstarterisnowaddedatalevelofaround2%byvolumeandincubatedat45for3-5hoursfollowedbycoolingto5.Thetitratableacidityofagoodfinishedproductisaround0.85-0.9%,andtogetthisamountofaciditythefermentingproductshouldberemovedfrom45whenthetitratableacidityisaround0.65-0.7%.,Lesson4YogurtFermentation,Para.3,Part2食品科技英语的阅读,“大约”的几种表达方法atalevelofaround/aroundaboute.g.Theyieldwasreducedbyabout5percent.Theyieldwasreducedto95percent.approximate,Lesson4YogurtFermentation,Part2食品科技英语的阅读,Goodyogurtkeepswellat5for1-2weeks.Thecoccusgrowsfirstduringthefermentationfollowedbytherod,sothatafteraround3hours,thenumbersofthetwoorganismsshould