1) non-amino nitrogen
非氨基氮
2) non-α-amino nitrogen
非α型氨基氮
1.
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) Amino-N supply
氨基氮供氮
4) 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。
5) 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。
6) 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。
补充资料：4-硝基-α-萘重氮氨基偶氮苯(4-nitro-α-naphthyldiazoaminoazobenzene)
分子式：
CAS号：
性质：又称4-硝基-α-萘重氮氨基偶氮苯(4-nitro-α-naphthyldiazoaminoazobenzene)。暗紫色针状晶体，或暗棕色粉末。熔点175℃(分解)。溶于碱性醇溶液，呈深蓝色。用于检验镉、镁。
CAS号：
性质：又称4-硝基-α-萘重氮氨基偶氮苯(4-nitro-α-naphthyldiazoaminoazobenzene)。暗紫色针状晶体，或暗棕色粉末。熔点175℃(分解)。溶于碱性醇溶液，呈深蓝色。用于检验镉、镁。
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