Compounds are constantly used in everyday language,which has a significant contribution to forming new words in Eng lish.The meaning of a compound is not always the sum of its constituents,partly because some of those...Compounds are constantly used in everyday language,which has a significant contribution to forming new words in Eng lish.The meaning of a compound is not always the sum of its constituents,partly because some of those compounds bear metaphori cal/metonymic sense.This article focuses on the study of the metaphorical noun-noun compounds and adjective-noun compounds in English.Based on the semantic relationship between the compound and the constituents,and the parts that metaphorical sense occurs in the compound,three main types of metaphorical adjective-noun compounds were identified.展开更多
研究不同添加量(2%、4%、6%)大豆分离蛋白(soy protein isolate,SPI)、蛋清蛋白(egg white protein,EWP)、乳清分离蛋白(whey protein isolate,WPI)对白鲢鱼糜肌原纤维蛋白(myofibrillar protein,MP)结构及其结合特征腥味物质(己醛、壬...研究不同添加量(2%、4%、6%)大豆分离蛋白(soy protein isolate,SPI)、蛋清蛋白(egg white protein,EWP)、乳清分离蛋白(whey protein isolate,WPI)对白鲢鱼糜肌原纤维蛋白(myofibrillar protein,MP)结构及其结合特征腥味物质(己醛、壬醛、1-辛烯-3-醇)能力的影响。结果表明,适量外源蛋白可促进MP展开,MP的表面疏水性、浊度、粒径、Zeta电位也随之增加,此时暴露出的疏水基团可增强MP结合己醛、壬醛的能力,暴露出的羟基则可增强MP对1-辛烯-3-醇的结合。外源蛋白添加量进一步增加,添加EWP、WPI的MP结合1-辛烯-3-醇的能力由于蛋白表面增加的亲水基团进一步增强。此外,添加WPI能更好地增强MP结合3种腥味物质的能力。展开更多
文摘Compounds are constantly used in everyday language,which has a significant contribution to forming new words in Eng lish.The meaning of a compound is not always the sum of its constituents,partly because some of those compounds bear metaphori cal/metonymic sense.This article focuses on the study of the metaphorical noun-noun compounds and adjective-noun compounds in English.Based on the semantic relationship between the compound and the constituents,and the parts that metaphorical sense occurs in the compound,three main types of metaphorical adjective-noun compounds were identified.
文摘研究不同添加量(2%、4%、6%)大豆分离蛋白(soy protein isolate,SPI)、蛋清蛋白(egg white protein,EWP)、乳清分离蛋白(whey protein isolate,WPI)对白鲢鱼糜肌原纤维蛋白(myofibrillar protein,MP)结构及其结合特征腥味物质(己醛、壬醛、1-辛烯-3-醇)能力的影响。结果表明,适量外源蛋白可促进MP展开,MP的表面疏水性、浊度、粒径、Zeta电位也随之增加,此时暴露出的疏水基团可增强MP结合己醛、壬醛的能力,暴露出的羟基则可增强MP对1-辛烯-3-醇的结合。外源蛋白添加量进一步增加,添加EWP、WPI的MP结合1-辛烯-3-醇的能力由于蛋白表面增加的亲水基团进一步增强。此外,添加WPI能更好地增强MP结合3种腥味物质的能力。
