1)PSY八氢番茄红素合成酶基因
1.Construction of Plant Expression Vecto r with PSY Gene and Transformation of Ginseng;八氢番茄红素合成酶基因植物表达载体的构建及对人参的遗传转化
2.A plant expression vector consisting of PSY gene was constructed and transformed into ginseng callus via Agrobacterium tumefaciens-mediated transformation.将八氢番茄红素合成酶基因(PSY)重组于植物双元表达载体pBin438,得到重组质粒pBin438-PSY。
2)phytoene synthase gene (psy)八氢番茄红素合成酶基因(psy)
3)phytoene synthase八氢番茄红素合成酶
1.Cloning and Functional Analysis of Gene Coding for Phytoene Synthase (PSY) from Gentiana Lutea;龙胆八氢番茄红素合成酶（PSY）基因的克隆与功能分析
2.A partial cDNA,encoding a protein homologous to phytoene synthase(PSY),has been isolated from watermelon fruit,using a pair of primers designed from conservative regions of other plant PSY proteins.以西瓜品种ZXG00152为材料,提取瓜瓤总RNA,进行反转录,依据植物八氢番茄红素合成酶(PSY)的氨基酸保守序列设计引物,以cDNA第一链为模板,扩增得到长约750 bp的cDNA片段。
3.The cDNA and genomic genes of phytoene synthase, i.八氢番茄红素合成酶(PSY)是虾青素合成途径中第一个限速酶。
英文短句/例句
1.Cloning and Functional Analysis of Gene Coding for Phytoene Synthase (PSY) from Gentiana Lutea;龙胆八氢番茄红素合成酶（PSY）基因的克隆与功能分析
2.Molecular Evolutionary Characterization of Phytoene Desaturase(PDS) Genes八氢番茄红素脱氢酶(PDS)基因分子进化特征
3.Cloning and functional characterization of phytoene desaturase gene (pds) promoter from Haematococcus pluvlialis雨生红球藻八氢番茄红素脱氢酶pds基因上游序列的分离和分析
4.Regulation of Biosynthesis of Lycopene in Tomato by Antisense Transformation with Phytochrome A Gene转反义PHYA基因对番茄红素合成的影响
5.Transformation of Anti-β-Lyc to Tomato;番茄红素-β-环化酶反义基因对番茄的遗传转化
6.Experimental Study on Lycopene in Association with α-Tocopherol Inhibition of Hydrogen Peroxide Induced Cataract;番茄红素联合α-生育酚抑制过氧化氢诱导晶状体混浊的实验研究
7.The application of tobacco and MPTA during lycopene production by Blakeslea trispora烟草和MPTA对三孢布拉氏霉合成番茄红素的影响
8.Studies on the Cloning of Lycopene Gene from Tomato番茄红素环化酶基因片段克隆的研究
9.Enzyme-assisted Supercritical CO_2 Extraction of Lycopene酶辅助超临界萃取番茄红素工艺研究
10.Changes of Tomato Lycopene Contents in Its Growing Process番茄果实成熟过程中番茄红素含量的变化
11.Study on Accumulating Lycopene by Ergosterol Synthesis Inhibitor in Rhodothece RY-17麦角固醇合成抑制剂对促进红酵母累积番茄红素的研究
12.A New High Lycopene Cherry Tomato Cultivar ‘Yinghong 1’高番茄红素樱桃番茄新品种‘樱红1号’
13.The application of immobilized cellulose in the extracting the lycopene from tomato固定化纤维素酶提取番茄红素的工艺研究
14.The Improvement of H_2O_2 Induced Osteoblast Damage by Lycopene番茄红素改善H_2O_2诱导的成骨细胞损伤
15.COMPARE THE EXTRACTED EFFECT IN TOMATO PEEL, SEED AND PASTE番茄各部位和番茄酱中番茄红素提取效果比较
16.Study on the Enzyme Assists Technology of Supercritical Extraction and Stability of Lycopene;酶辅助超临界萃取番茄红素及其稳定性研究
17.Cloning and Functional Analysis of the Gene Encoding Lycopene β-Cyclase from Gentiana Lutea;龙胆番茄红素β-环化酶基因的克隆及功能分析
18.Research Advances in the Expression Regulation of the Genes Related with Lycopene Biosynthesis in Plants植物番茄红素生物合成相关基因的表达调控研究进展
相关短句/例句
phytoene synthase gene (psy)八氢番茄红素合成酶基因(psy)
3)phytoene synthase八氢番茄红素合成酶
1.Cloning and Functional Analysis of Gene Coding for Phytoene Synthase (PSY) from Gentiana Lutea;龙胆八氢番茄红素合成酶（PSY）基因的克隆与功能分析
2.A partial cDNA,encoding a protein homologous to phytoene synthase(PSY),has been isolated from watermelon fruit,using a pair of primers designed from conservative regions of other plant PSY proteins.以西瓜品种ZXG00152为材料,提取瓜瓤总RNA,进行反转录,依据植物八氢番茄红素合成酶(PSY)的氨基酸保守序列设计引物,以cDNA第一链为模板,扩增得到长约750 bp的cDNA片段。
3.The cDNA and genomic genes of phytoene synthase, i.八氢番茄红素合成酶(PSY)是虾青素合成途径中第一个限速酶。
4)phytoene desaturase gene八氢番茄红素脱氢酶基因
1.Cloning and functional characterization of phytoene desaturase gene (pds) promoter from Haematococcus pluvlialis在某些蓝藻、绿藻和高等植物中,八氢番茄红素脱氢酶是β-胡萝卜素合成过程中的一个关键酶之一,应用巢式PCR方法从雨生红球藻中克隆了八氢番茄红素脱氢酶基因约1kb的5’上游序列。
5)phytoene desaturase八氢番茄红素脱氢酶
1.The tomato phytoene desaturase(PDS) gene fragment was obtained by using RT-PCR from tomato.该实验通过RT-PCR获得了番茄八氢番茄红素脱氢酶(Phytoene desaturase,PDS)基因的部分序列,双酶切PDS片段和烟草脆裂病毒载体(pTV00),构建重组载体pTV00-PDS,经农杆菌GV3101介导侵染番茄叶片并观察植株表型变化。
6)Phytoene desaturase (PDS)八氢番茄红素脱氢酶(PDS)
延伸阅读
红煨八宝鸡主料：肥母鸡1只（重约1750克）。配料：猪肥膘肉100克，熟火腿50克，金钩25克，水发冬菇50克，净冬笋50克，白莲50克，苡米25克，大葱500克。调料：熟猪油1000克（实耗100克），料酒50克，精盐6克，味精1.5克，胡椒粉1克，酱油50克，白糖15克，葱15克，姜15克，甜酒汁25克，湿淀粉25克，香油15克。[制法]1.鸡宰杀去净骨，取完整鸡皮。鸡肉切成小指头大小的丁。冬菇去蒂洗净。金钩泡发。肥膘肉、冬笋、火腿都切成丁。苡米洗一遍。大葱剖开，切成6厘米长的段。葱、姜拍破。2.炒锅置旺火上，放入猪油烧至六成热，下鸡肉丁和肥膘肉、冬笋、金钩、火腿、冬菇煸炒出香味，烹料酒，加酱油、精盐炒几下，再加白莲、苡米、味精和胡椒粉拌成馅，灌入鸡腹内，缝好开口处擦干水，抹上甜酒汁。3.在炒锅内放入猪油，烧至六成热，下鸡炸呈浅红色捞出，放入垫有竹箅的砂钵内，放入酱油、料酒、白糖，拍破的葱姜和水（以没过鸡为准），用盘盖上，在旺火上烧沸，撇去泡沫，移用小火煨2小时左右，至皮酥肉烂。4.食用时，将猪油烧沸，下入大葱，加精盐煸炒再焖一下，盛入盘内。然后取出煨好的鸡，装入深盘，两边拼大葱。再将鸡汁收浓，用湿淀粉调稀勾芡，撒胡椒粉，淋香油，浇在鸡上即成。[特点]红煨八宝鸡不但选料精当，而且制作考究。它将传统红煨和油炸的方法相结合，先炸后煨，充分体现了湘菜长于调味的特点。成菜色泽红亮，体态丰满，原料丰富，多味融汇，醇厚浓郁，油润鲜美，是湖南的传统名菜。
