新奇事件簿 可存放更长时间的冰淇淋即将问世

（单词翻译）

Scientists may have discovered something that could be very welcome news for ice cream lovers around the world. Their discovery is a new ingredient that could slow down the rate at which ice cream melts and gives the ice cream a smooth texture¹. It is a naturally occurring protein that keeps ice cream frozen for a longer period of time during hot weather. Research teams at two universities in Scotland found that the protein, called BsIA, slows down the melting process through a bonding of air, water and fat. Project leader professor Cait MacPhee said: "We're excited by the potential this new ingredient has for improving ice cream, both for consumers and for manufacturers."

科学家可能发现了一种全球冰淇淋粉丝非常喜欢的物质。他们发现了一种能够减缓冰淇淋融化速度，而且还能够让冰淇淋口感润滑的新成分。这种天然蛋白质能够让冰淇淋在炎热的气温中冰冻时间更长。来自苏格兰两所大学的研究小组发现，这是一种名叫“BsIA”的蛋白质，通过将冰淇淋的水分、脂肪以及空气结合在一起，减缓冰淇淋的融化速度。项目主任Cait MacPhee教授称：“不论是对消费者还是对生产商，该蛋白质的潜力让我们兴奋不已。”

The protein is a kind of friendly bacteria that could be used in other food to reduce levels of saturated² fat and calories. The researchers say it could prove a valuable ingredient in many kinds of food and be very beneficial to food companies. It also comes with green credentials³ as it can be produced from sustainable raw materials. Professor MacPhee's colleague Dr Nicola Stanley-Wall described the research as being an enjoyable experience. She said: "It has been fun working on the applied⁴ use of a protein that was initially⁵ identified due to its practical purpose in bacteria." The researchers say that that ice cream made with the new ingredient could be in supermarket freezers within three to five years.

这种蛋白质是一种有益细菌，也可用于其它食物，用于降低饱和脂肪和卡路里的水平。研究人员称这种蛋白质可以成为许多食物的有益组成部分，对食品公司非常有益。这种蛋白质绿色环保，是通过可持续的原材料制作而成的。MacPhee教授的同事Nicola Stanley-Wall博士认为此次研究是一次愉快的体验。她称：“研究这种蛋白质的实际用途非常有趣，因为这种蛋白质原本是调查其在细菌中的实用目的时发现的。”研究人员称，用新材料制作而成的冰淇淋能够在超市的冷藏室中存放3-5年的时间。