1) hydroxyproline oxidase
羟脯氨酸氧化酶
3) Proline oxidase
脯氨酸氧化酶
1.
It was confirmed that the free proline content,proline oxidase activity and total free amino acid were the main factors that affected the aroma formation of aromatic rice through principal component analysis,but no significant relationship was found between ornithine aminotransferase and aroma formation of aromatic rice.
研究发现:所有参试香稻品种的糙米香气含量均高于对照;香稻品种籽粒游离脯氨酸含量和脯氨酸氧化酶活性以及桂香占和培杂软香籽粒总游离氨基酸含量也高于华粳籼74。
4) proline-5-oxidase
脯氨酸-5-氧化酶
5) oxoprolinase
[ɔksəu'prəulineis]
羟脯氨酸酶
6) HIF proline hydroxylases
缺氧诱导因子脯氨酸羟化酶
补充资料：L-羟脯氨酸
分子式：C5H9NO3
分子量：131.13
CAS号：51-35-4
性质：熔点274-275°C。比旋光度-75.5° (c=5, H2O)。WATER SOLUBILIT357.8 g/L (20° C)。
分子量：131.13
CAS号：51-35-4
性质：熔点274-275°C。比旋光度-75.5° (c=5, H2O)。WATER SOLUBILIT357.8 g/L (20° C)。
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