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Lesson1WHOStrategyonFoodSafetyLesson2AlcoholicBeveragesLesson3AminoacidsLesson4YogurtFermentationLesson5MicrobialEnzymesLesson6LipidsLesson7EnzymesLesson8NutritionLesson9FoodSafetyLesson10Quick-FreezingofFoodsPart2食品科技英语的阅读Lesson3AminoacidsPart2食品科技英语的阅读Lesson3Aminoacids20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)Glycine甘氨酸(Gly,G)Alanine丙氨酸(Ala,A)Valine缬氨酸(Vla,V)Cysteine半胱氨酸(Cys,C)Leucine亮氨酸(Leu,L)Asparagine天冬酰胺(Asn,N)Methionine甲硫氨酸(Met,M)Glutamine谷氨酰胺(Gln,Q)Phenylalanine苯丙氨酸(Phe,F)Tyrosine酪氨酸(Tyr,Y)Arginine精氨酸(Arg,R)Tryptophan色氨酸(Trp,W)Histidine组氨酸(His,H)Part2食品科技英语的阅读Lesson3AminoacidsPart2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)Lesson3AminoacidsPart2食品科技英语的阅读Aminoacidsareproducedusingarangeoftechnologiesincludingdirectfermentation,biotransformationofprecursorsusingcellsorenzymes,extractionofproteinhydrolysatesandchemicalsynthesis.Theyhaveavarietyofusesasnutrientsandflavoursinthefoodandfeedindustries.Lesson3AminoacidsPara.1Part2食品科技英语的阅读Lesson3Aminoacidsarangeof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.Lesson3AminoacidsPara.1Part2食品科技英语的阅读Whilefermentationorbiotransformationprocesseshavebeendevelopedforproductionofallaminoacidsexceptglycine,L-cysteineandL-cystine,notalloftheseprocessesarecommerciallyviable.L-asparagine,L-leucine,L-tyrosine,L-cysteine,andL-cystineareproducedbypurificationofproteinhydrolysates.Lesson3AminoacidsPara.2Part2食品科技英语的阅读Chemicalsynthesisismoreeconomicalforproductionofoptically-inactiveracemicmixturesofD-andL-isomers,andD,L-alanine,D,L-methionine,D,L-tryptophanandglycineareproducedinthisway.Processinginvolvingaminoacylaseenzymesmaybeusedtoresolvetheseracemicmixtures.Lesson3AminoacidsPara.2Part2食品科技英语的阅读MicrobialstrainsfromthegeneraCroynebacteriumandBrevibacteriumhaveassumedmajorimportanceintheproductionofaminoacidsbyfermentation.Naturalisolatesofthesestrainscanexcretelargequantitiesofglutamicacid.Becauseofcellmetabolicregulatorymechanisms,particularlyend-prodcutrepressionandinhibition,substantiallevelsofaminoacidsarerarelyexcretedbywild-typeisolates.Lesson3AminoacidsPara.3Part2食品科技英语的阅读Productionofcommercialquantitiesoftheaminoacidshasbeendependentonthesuccessfuldevelopmentofderegulatedmutants.Thetwomostimportantmethodsinvolveuseofauxotrophicandregulatorymutantsoracombinationofthetwo.Lesson3AminoacidsPara.3Part2食品科技英语的阅读Auxotrophicmutants,whichlacktheenzymeneededtoformtheregulatoryeffectormetabolite(oftentheend-product),manyaccumulateandexcretethemetabolicintermediatewhichisthesubstratefortheeliminatedenzyme.Alysineauxotroph,forexample,lacksanenzymeinthepathwaynecessaryforlysinesynthesisandrequireslysine,orametabolicprecursorwhichcanbeconvertedtolysine,forgrowth.Lesson3AminoacidsPara.3Part2食品科技英语的阅读End-productinhibitionbytheaminoacidproductofanunbranchedbiosyntheticpathwaymaybeavoidedbythedevelopmentofregulatorymutants,havinganalteredfeedback-insensitivekeyenzyme,thusallowingaccumulationoftheparticularaminoacid.Lesson3AminoacidsPara.3Part2食品科技英语的阅读Analoguesoftheend-product,whicharealsocapableofinhibitionofthesensitivekeyenzyme,maybeusedinscreeningmethodsforselectionofanalogue-resistantorregulatorymutants.Revertantsmaybeselectedfromauxotrophicmutants(apparentlylackingthekeyregulatoryenzyme)whichproduceamodifiedderegulatedenzyme.Lesson3AminoacidsPara.3Part2食品科技英语的阅读Lesson3Aminoacids1.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Lesson3Aminoacids071班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Lesson4YogurtFermentationPart2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Lesson4YogurtFermentationPart2食品科技英语的阅读Youhave5minutestoreadParagraph1,andthenanswerthefollowingquestions:1.Whatdoes“thisfermenteddairyproduct”mean?2.Whatdoes“theaforementionedcultures”referto?Lesson4YogurtFermentationYogurtthestarterculturecontainsLactobacillusbulgaricusandStreptococcusthermophilus.Part2食品科技英语的阅读Yogurtisanotherwell-knownfermenteddairyproductthatformsanimportantpartofthehumandietinmanypartsoftheworld.IntheUnitedStatesalone,1979salesfiguresindicatedthatmorethan565millionpoundsofthisfermenteddairyproductweresold.Lesson4YogurtFermentationPara.1Part2食品科技英语的阅读Dependingonthesystemofmanufactureandthenatureofthecoagulum,yogurtsmaybeclassifiedasbeingoftwomaintypes,setorstirred.Twolactose-fermentingbacteria,LactobacillusbulgaricusandStreptococcusthermophilus,areusedasthestarterculturetomakeyogurt.EqualnumbersofL.bulgaricusandS.thermophilusaredesirableforflavorandtextureproduction.Lesson4YogurtFermentationPara.1Part2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：①beclassified(by/accordingto)②classifysb./sth.(assth.)Lesson4YogurtFermentatione.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）Lesson4YogurtFermentationleavenn.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.Lesson4YogurtFermentationPara.1Part2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.Lesson4YogurtFermentationPara.2Part2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？)Lesson4YogurtFermentationamaximumof/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.Lesson4YogurtFermentationPara.2Part2食品科技英语的阅读Fruitpreparationsforblendinginyogurtarespeciallydesignedtomeetthemarketingrequirementsfordifferenttypesofyogurt.Thetypesmostcommonlymarketedincludethesundaestyle(fruitpreservesarelayeredonthebottomofcontainers)andtheSwissstyle(fruitpreparationsarethoroughlyblendedinyogurtafterculturing).Lesson4YogurtFermentationPara.2Part2食品科技英语的阅读Theproductispreparedbyreducingthewatercontentofeitherwholeorskimmilkbyatleastonefourth(maybedoneinavacuumpanfollowingsterilizationofmilk),byaddingabout5%milksolidsfollowedbywaterreduction(condensing).Theconcentratedmilkisthenheatedto82-93℃for30-60minutesandcooledtoaround45℃.Lesson4YogurtFermentationPara.3eitherorPart2食品科技英语的阅读Theyogurtstarterisnowaddedatalevelofaround2%byvolumeandincubatedat45℃for3-5hoursfollowedbycoolingto5℃.Thetitratableacidityofagoodfinishedproductisaround0.85-0.9%,andtogetthisamountofaciditythefermentingproductshouldberemovedfrom45℃whenthetitratableacidityisaround0.65-0.7%.Lesson4YogurtFermentationPara.3Part2食品科技英语的阅读“大约”的几种表达atalevelofaround/aroundaboute.g.Theyieldwasreducedbyabout5percent.Theyieldwasreducedto95percent.approximate Lesson4YogurtFermentationPart2食品科技英语的阅读Goodyogurtkeepswellat5℃for1-2weeks.Thecoccusgrowsfirstduringthefermentationfollowedbytherod,sothatafteraround3hours,thenumbersofthetwoorganismsshouldbeapproximatelyequal.Lesson4YogurtFermentationPara.3Part2食品科技英语的阅读Higheramountsofacidity,suchas4%,canbeachievedbyallowingtheproducttofermentlonger,withtheeffectthattherodswillexceedthecocciinnumber.ThestreptococcitendtobeinhibitedatpHvaluesof4.2-4.4,whereasthelactobacillicantoleratepHvaluesinthe3.5-3.8range.Lesson4YogurtFermentationPara.3Part2食品科技英语的阅读Yogurtandothercultureddairyfoodsareexcellentsourcesofhigh-qualityproteinandcertainB-complexvitaminsandminerals.Inadditiontothenutritionalimportanceofyogurt,ithasbeenfoundtobeofvalueinmaintainingabalanceintheintestinalmicrobialflora.Lesson4YogurtFermentationPara.4Part2食品科技英语的阅读1、掌握有关酸奶知识的固定表达短语和句子.（fermenteddairyproduct发酵乳制品，starterculture发酵剂，skimmilk脱脂乳，drymilk,奶粉，milksolids牛奶固形物theconcentratedmilk炼乳）2、能熟练掌握“大约”（aminimum/maximumof），“classify”,“culture”等的用法。3、掌握描述试验过程的英文撰写手法。Lesson4YogurtFermentationThankyouforyourcooperation!此课件下载可自行编辑修改，供参考！感谢您的支持，我们努力做得更好！*