mabin 英语翻译MabinlinMabinlin is a sweet protein with the highest kno

题目：

英语翻译MabinlinMabinlin is a sweet protein with the highest known thermostablility[42].It is derived from Capparis masaikai andits sweetness was estimated to be around 400 times that ofsucrose on weight basis.It consists of an A chain with 33amino acid residues and a B chain composed of 72 residues.The B chain contains two intramolecular disulfidebonds and is connected to the A chain through two intermoleculardisulfide bridges [43].Its heat stability is due tothe presence of these four disulfide bridges [44].Thesweetness of Mabinlin-2 is unchanged after 48 hr incubationat boiling point [17]and of Mabinlin-3 and -4 areunchanged after 1 hr at 80°C [45].MiraculinMiraculin is a taste-modifying protein that belongs to theclass of sweet proteins.It is extracted from Richadella dulcificaan evergreen shrub native of West Africa.The proteinis a single polypeptide with 191 amino acid residues [46].It modifies the sweet receptor in such a way that it can bestimulated by acid [47].Thus,miraculin has the unusualproperty of modifying sour taste into sweet taste [46].Taste-modifying protein modifies the sweet taste receptoron binding and this behavior of these proteins is responsiblefor modification in taste of sour substance [46,47].All acids (which are normally sour) taste sweet after consumptionof these proteins.The effects of these proteinsexist for around half an hour after consumption andintake of any sour substance will therefore taste sweet duringthis period of time.The taste buds come to there normalstate with time.PentadinPentadin is a sweet protein extracted from the plant Pentadiplandrabrazzeana,a shrub found in tropical forests ofa few African countries.Not much information is availableabout the protein despite its isolation several yearsago,in 1989 [48].The protein was reported to be around500 times sweeter then sucrose on a weight basis.It alsoconsists of subunits coupled by disulfide bonds [49].

解答：

MabinlinMabinlin 是有最高的已知 thermostablility 的甜蛋白质[42].它起源於 Capparis masaikai 和它的甜食被估计在附近 400 倍那重量基础上的蔗糖.它由～所组成链由于 33含氨基的酸残留物和 a B 链 72 残留物组成.B 链包含二 intramolecular disulfide束缚而且经过二 intermolecular 被连接到链disulfide 桥 [43].它的热安定是由於 这四座 disulfide 桥的出现 [44].那Mabinlin-2 的甜食在 48 hr 抱蛋之后是无变化的在沸腾的点 [17] 和 Mabinlin-3 和 -4 是无变化的在 1 hr 之后以 80 ° C[45].MiraculinMiraculin 是属于的修正味道的蛋白质那甜的蛋白质的班级.它从 Richadella dulcifica 被摘录一个常绿的矮树非洲西部的本地人.蛋白质单一 polypeptide 是由于 191 含氨基的酸残留物吗 [46].它修正甜的受容器在如此的一方法以致於它能是藉着酸 [47].因此,miraculin 有那不寻常的修正酸的味道进甜的味道之内的财产 [46].味道- 修正蛋白质修正甜的味道受容器一绑而且这些蛋白质的行为是有责任的因为酸的物质味道的修正 [46,47].所有的酸 ( 正常地酸) 味道甜的在消费之后这些蛋白质.这些蛋白质的效果为在消费之后在半个小时的周围存在和任何的酸物质的吸入意志因此味道甜蜜在这时段.那尝芽到达 那里常态有时间的州.PentadinPentadin 是甜的蛋白质从植物 Pentadiplandra 摘录brazzeana,一个矮树在热带的森林中发现一些非洲的国家.不是很多的数据是可得的大约蛋白质不管它的隔绝一些年以前,在 1989 中.蛋白质被报告在附近然后比较甜的 500 倍一种重量基础上的蔗糖.它也所组成被 disulfide 束缚加倍的 subunits[49].机子翻译的~!没办法```