peptonization

简明释义

英[ˌpeptənaɪˈzeɪʃən]美[ˌpeptənɪˈzeʃən]

n. 胨化；胃蛋白胨化

英英释义

单词用法

同义词

反义词

例句

1.It has the abilities such as starch hydrolysis, nitrate reduction, milk peptonization and H2S production.

它能水解淀粉，进行硝酸盐还原，能使牛奶胨化，产生硫化氢。

2.It has the abilities such as starch hydrolysis, nitrate reduction, milk peptonization and H2S production.

它能水解淀粉，进行硝酸盐还原，能使牛奶胨化，产生硫化氢。

3.The process of peptonization in the laboratory is essential for breaking down proteins into peptides.

实验室中的peptonization过程对于将蛋白质分解为肽是至关重要的。

4.During peptonization, enzymes play a critical role in hydrolyzing the protein structure.

在peptonization过程中，酶在水解蛋白质结构中发挥着关键作用。

5.The peptonization of meat extracts can enhance the flavor profile of the broth.

肉提取物的peptonization可以增强汤的风味特征。

6.In microbiology, peptonization is used to prepare nutrient media for bacterial growth.

在微生物学中，peptonization用于制备细菌生长的营养培养基。

7.The peptonization process can be influenced by temperature and pH levels.

温度和pH值可以影响peptonization过程。

作文

Peptonization is a biochemical process that plays a crucial role in the digestion of proteins. In simple terms, it refers to the breakdown of proteins into smaller peptides and amino acids through the action of enzymes. This process is essential for the proper absorption of nutrients in our body. Without peptonization, our bodies would struggle to utilize the proteins we consume from food sources such as meat, dairy, and legumes. During digestion, enzymes such as pepsin and trypsin work effectively to facilitate this process. The term 'peptonization' originates from the word 'pepton', which refers to a class of compounds formed during the hydrolysis of proteins. Hydrolysis is a chemical reaction involving the addition of water to break down larger molecules into smaller ones. When proteins are ingested, they undergo various stages of digestion. Initially, in the stomach, the acidic environment activates pepsinogen, transforming it into pepsin. Pepsin then begins the process of peptonization by breaking down complex protein structures into simpler peptides. As the partially digested food moves into the small intestine, it encounters another set of enzymes, mainly from the pancreas, including trypsin, chymotrypsin, and carboxypeptidase. These enzymes continue the process of peptonization, further reducing peptides into free amino acids, which can be easily absorbed into the bloodstream. The efficiency of this process is vital for maintaining overall health, as amino acids serve as building blocks for proteins that are necessary for growth, repair, and various bodily functions. In addition to its biological significance, peptonization has practical applications in various fields, including food science and microbiology. For instance, in food processing, peptonization can enhance the flavor and texture of certain products. Fermented foods, such as yogurt and cheese, rely on the action of bacteria and enzymes that promote peptonization, resulting in a more palatable product. Furthermore, in microbiology, peptonized media are often used for culturing microorganisms in laboratories. The presence of peptides and amino acids in these media supports the growth of bacteria and fungi, making peptonization an essential factor in research and industrial applications. Understanding the concept of peptonization is not only important for students of biology but also for anyone interested in nutrition and health. It highlights the intricate processes that occur within our bodies and the importance of enzymes in facilitating these reactions. Moreover, recognizing the role of peptonization can lead to better dietary choices, as consuming adequate protein sources ensures that our bodies can efficiently perform this vital function. In conclusion, peptonization is a fundamental process that underscores the significance of protein digestion in human health. It involves the enzymatic breakdown of proteins into peptides and amino acids, allowing for their absorption and utilization by the body. With applications ranging from food production to scientific research, understanding peptonization broadens our knowledge of both biological systems and practical uses in everyday life. As we continue to learn about the complexities of digestion, peptonization remains a key topic that illustrates the beauty of biochemical interactions within living organisms.

肽化是一个生化过程，在蛋白质的消化中起着至关重要的作用。简单来说，它是指通过酶的作用将蛋白质分解为更小的肽和氨基酸的过程。这个过程对于我们身体中营养物质的正确吸收至关重要。如果没有肽化，我们的身体将难以利用从肉类、乳制品和豆类等食物来源中摄取的蛋白质。在消化过程中，酶如胃蛋白酶和胰蛋白酶有效地促进这一过程。 “肽化”这个术语源于“肽”这个词，肽是指在蛋白质水解过程中形成的一类化合物。水解是一种化学反应，涉及通过添加水来分解较大分子成较小分子。当蛋白质被摄入时，它们经历多个消化阶段。最初，在胃中，酸性环境激活胃蛋白酶原，将其转化为胃蛋白酶。然后，胃蛋白酶开始肽化的过程，将复杂的蛋白质结构分解为更简单的肽。 随着部分消化的食物进入小肠，它遇到另一组主要来自胰腺的酶，包括胰蛋白酶、凝乳蛋白酶和羧肽酶。这些酶继续肽化的过程，进一步将肽降解为游离氨基酸，这些氨基酸可以轻松地被吸收到血液中。这个过程的效率对于维持整体健康至关重要，因为氨基酸是构建蛋白质的基础，蛋白质对生长、修复和各种身体功能都是必要的。 除了生物学意义之外，肽化在食品科学和微生物学等各个领域也有实际应用。例如，在食品加工中，肽化可以增强某些产品的味道和质地。发酵食品，如酸奶和奶酪，依赖于细菌和酶的作用来促进肽化，从而产生更可口的产品。此外，在微生物学中，肽化培养基通常用于实验室中培养微生物。这些培养基中肽和氨基酸的存在支持细菌和真菌的生长，使肽化成为研究和工业应用中的一个重要因素。 理解肽化的概念不仅对生物学学生重要，也对任何对营养和健康感兴趣的人来说至关重要。它强调了我们身体内发生的复杂过程以及酶在促进这些反应中的重要性。此外，认识到肽化的作用可以导致更好的饮食选择，因为摄入足够的蛋白质来源确保我们的身体能够有效地执行这一重要功能。 总之，肽化是一个基本过程，突显了蛋白质消化在人体健康中的重要性。它涉及蛋白质通过酶的作用被分解为肽和氨基酸，从而允许它们被吸收和利用。凭借从食品生产到科学研究的应用，理解肽化拓宽了我们对生物系统和日常生活中实际用途的知识。随着我们继续学习消化的复杂性，肽化仍然是一个关键主题，展示了生物体内生化相互作用的美丽。