1) amino nitrogen
氨基氮
1.
The process research of improving the amino nitrogen in Pixian bean paste
提高郫县豆瓣中氨基氮含量的工艺研究
2.
This experimental study takes the soybean as a raw material,using papayin and flavor proteinase separately or mixing them together to soybean milk hydrolyze respectively,to determine the optimum condition of enzyme response through the determination of amino nitrogen content.
以大豆为原料,利用木瓜蛋白酶、风味蛋白酶单独和联用对豆奶进行水解,通过测定氨基氮的含量确定酶反应的最佳条件。
3.
5 % (w/w) Protamex, the solid recovery and amino nitrogen recovery increased by 24.
外加蛋白酶可以提高产物中固形物及氨基氮得率;添加5mg/g干酵母的Protamex时,固形物得率和氨基氮得率分别比不加酶对照提高了24。
2) Amino-N supply
氨基氮供氮
3) α-amino nitrogen
α-氨基氮
1.
The conditions of extraction was screened with the content of α-amino nitrogen as marker by one-factor experiment and orthogonal experiment designed.
采用纤维素酶和木瓜蛋白酶的双酶水解技术对茶树菇进行水解,以α-氨基氮含量为指标,通过正交实验确定了最适水解条件为:纤维素酶∶木瓜蛋白酶(0。
2.
Cell protein was hydrolyzed if brewing yeast autolyzed,and the compositions of hydrolysate such as α-amino nitrogen,amino acids and total nitrogen were different with the different type of yeast,but the rate of non-α-amino nitrogen to α-amino nitrogen in the autolysates was from 2.
啤酒酵母自溶伴随蛋白质水解,不同类型的啤酒酵母自溶产物中与蛋白质相关的α-氨基氮、氨基酸与总氮含量各不相同,其自溶产物中△非α型氨基氮/△α-氨基氮的比值在2。
3.
The enzymatic hydrolysis process of cellulose and papain for cap and stipe of Lentinula edodes was studied with the contents of α-amino nitrogen and polysaccharide as marker by means of single factor experiment and orthogonal tests.
以α-氨基氮和多糖含量为指标,通过单因素试验和正交试验探讨了纤维素酶、木瓜蛋白酶水解香菇菌柄、菌盖的工艺条件。
4) amino nitrogen
氨基态氮
1.
The amino nitrogen content of products finally raise by 22.
大豆经内源酶作用生产腊八豆,产品的氨基态氮和还原糖的含量都有增加,货架期内产品的硬度明显降低。
2.
Under these conditions,after the procedures of hydrolysised by enzyme,filtration and concentration,the total soluble solid content and amino nitrogen of hydrolyzed liquid ar.
在此条件下,经酶解和过滤,浓缩至酒糟相等质量的水解液,其总可溶性固形物和氨基态氮含量分别为9。
3.
Then,the contents of amino nitrogen was increased from 216.
0,水解3h时,大豆蛋白水解效果较好,酶解液的氨基态氮含量由210。
5) amino acid nitrogen
氨基态氮
1.
The effect of different nitrogen sources, including NaNO3, (NH4)2SO4, (NH4)2CO3 on soluble solid, ferulic acid, oligosac-charides, amino acid nitrogen, riboflavin and protein, etc.
研究了硝酸钠、硫酸铵和碳酸铵等氮源对黑曲霉固体发酵所得的水提液和残渣中的可溶性固形物、阿魏酸、低聚糖、氨基态氮、核黄素和蛋白质含量的影响。
2.
The effect of different nitrogen sources,including NaNO3, (NH4)2SO4,(NH4)2CO3 on soluble solid,ferulic acid,oligosaccharides,amino acid nitrogen, riboflavin and protein,etc.
本文研究了硝酸钠、硫酸铵和碳酸铵等氮源对黑曲霉固体发酵所得的水提液和残渣中的可溶性固形物、阿魏酸、低聚糖、氨基态氮、核黄素和蛋白质含量的影响。
6) α-amino-nitrogen
α-氨基氮
1.
The α-amino-nitrogen in wort is a key factor influencing the beer quality and the contents of high-class alcohols and diacetyl.
麦汁中α-氨基氮是影响啤酒中高级醇、双乙酰的浓度和啤酒质量的关键因素。
2.
The α-amino-nitrogen in wort is the key influencing factor to the beer quality and the contents of higher alcohols and diacetyl.
麦汁中α-氨基氮是影响啤酒中高级醇、双乙酰质量浓度和啤酒质量的关键因素。
3.
And analyzed the malt quality which are α-amino-nitrogen、extraction and diastatic power .
本研究利用不同浓度的KCr(SO4)2处理大麦制备富铬麦芽,对麦芽中的总铬和有机铬含量进行了测定,并对麦芽品质指标α-氨基氮、无水浸出率和糖化力进行了分析,研究结果表明:不同KCr(SO4)2处理浓度对麦芽中有机铬形成及其麦芽主要品质指标存在不同的影响,当处理浓度为250mg·kg-1时麦芽中总铬含量最大为11。
补充资料：2,6-二氨基氮杂苯
分子式：
CAS号：
性质：又称2,6-二氨基氮杂苯。叶片状结晶。熔点121.5℃；沸点(666.6Pa)148℃～150℃。用于偶合重氮化合物。
CAS号：
性质：又称2,6-二氨基氮杂苯。叶片状结晶。熔点121.5℃；沸点(666.6Pa)148℃～150℃。用于偶合重氮化合物。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条