1) disaccharides
还原性双糖
1.
The Maillard reaction of ovalbumin and several disaccharides (maltosa,cellobiose,isomaltose,lactose,melibiose) having glucose at the reducing end was investigated by measuring several properties of the sugar protein Maillard adducts after each sugar was kept with ovalbumin at 50 ℃ and 65% RH for 0～20 d ays.
在５０ ℃，６５ ％ ＲＨ 的条件下，清蛋白和还原性双糖发生Ｍａｉｌｌａｒｄ 反应。
2) reducing sugar
还原性糖
1.
was optimized by determining its content of water-soluble sugar,reducing sugar and polysaccharide.
用硫酸-苯酚法测定无花果中水溶性糖、还原性糖和多糖的含量,以多糖含量为指标,优选出无花果的最佳炮制工艺。
3) reducing suger and monreducing suger
还原性糖与非还原性糖
4) Non-Reducing saccharides
非还原性糖
5) reductive polysacchride
还原性多糖
1.
The thin layer chromatography results of culture extract indicated that toxin may be a reductive polysacchride.
病原菌分泌的毒素是一种还原性多糖 ,是致病的主要成分 ,在 2 0℃～ 2 5℃、振荡、连续黑暗和 p H6条件下培养 1 2天产毒最多。
6) mensuration of reductibility of sugar
糖的还原性测定
补充资料：连续性与非连续性(见间断性与不间断性)
连续性与非连续性(见间断性与不间断性)
continuity and discontinuity
11an父ux泊g四f“山。麻以角g、.连续性与非连续性(c。nt，n琳t:nuity一)_见间断性与不间断性。and diseo红ti-
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