蛋白质

Proteose is a complex carbohydrate found in milk and certain grains, such as soy.
蛋白质是牛奶和某些谷物（如大豆）中发现的复杂碳水化合物。
The hydrolysis of proteose yields peptides and amino acids.
蛋白质分解会产生肽和氨基酸。
Proteose serves as a source of nutrition for microorganisms in the gut.
蛋白质在肠道中为微生物提供营养。
Some bacteria can ferment proteose to produce lactic acid.
有些细菌可以发酵蛋白质产生乳酸。
The composition of proteose varies depending on the type of plant it's derived from.
蛋白质的组成取决于其来源的植物种类。
In food processing, proteose is often used as a stabilizer in dairy products.
在食品加工中，蛋白质常被用作乳制品的稳定剂。
The breakdown of proteose during digestion initiates protein synthesis in the body.
消化过程中蛋白质的分解启动了体内蛋白质的合成。
Researchers study the interactions between proteose and enzymes to understand their biological roles.
研究人员研究蛋白质与酶之间的相互作用以了解它们的生物学功能。
Proteose can be a byproduct in certain industrial processes, like cheese production.
在某些工业过程中，如奶酪生产，蛋白质可能是副产品。
The presence of proteose in some medications can affect their bioavailability.
一些药物中的蛋白质存在可能会影响其生物利用度。