1) amino nitrogen content
氨基态氮含量
1.
The optimum technical condition was determined by detecting the amino nitrogen contents in enzymatic hydrolysate of soybean protein isolated which was pH7.
通过测定大豆分离蛋白酶解液氨基态氮含量,确定中性蛋白酶水解大豆分离蛋白制备活性多肽的的最佳工艺条件:最适pH为7。
2.
By determining the amino nitrogen content of enzymolysis liquid, it could be concluded that the best conditions for the hydrolysis of chicken albumen were: substrate pH8.
通过测定蛋清酶解液氨基态氮含量,确定中性蛋白酶水解蛋清制备活性多肽的适宜条件为pH为8。
2) amino nitrogen content
氨基氮含量
1.
By measuring several indexes,such as water content,starch gelatinization ratio,enzymatic hydrolyzeα-amino nitrogen content and total fat content,we obtained the change rule of these indexes in the process.
通过对大米在高温瞬时α化处理过程中大米水分含量、淀粉α化率、酶促降解氨基氮含量和总脂肪含量的测定,初步得到了这些参数在处理过程中的变化规律。
2.
This research studied the effect of substrate concentration, the ratio of enzyme and substrate concentration, temperature, hydrolysis time and pH on the DH, NR, TCA-NSI and amino nitrogen content of casein hydrolysates.
以底物浓度（[E]）、酶用量（[E]/[S]）、水解温度（T）、水解时间（t）和pH值5个因素作为因变量,采用五元二次正交旋转组合设计确定酪蛋白的水解条件,分析了不同酶解条件对酪蛋白水解度、蛋白回收率、三氯乙酸氮溶解指数、氨基氮含量的影响。
3.
The results showed that there was not distinct difference in total nitrogen content,amino nitrogen content,molecular weight distribution,amino acids composition and the effect on microorganism growth between two kinds of typical yeast extracts.
实验结果表明,两种酵母抽提物在总氮含量、氨基氮含量、蛋白质(或肽)分子量分布、氨基酸组成以及它们对微生物生长的影响等方面有所不同,但无明显差异。
3) content of total amino N
总氨基酸态氮含量
1.
By examing the RBU value and the content of total amino N of filter syrup under this condition,it was proved that filter syrup could be refined by the facto.
检测此条件下滤出糖液的色相、总氨基酸态氮含量等指标，表明糖液可用工厂精制系统精制，同时滤渣干基粗蛋白质含量提高到０７０７ ０ ｋｇ／ｋｇ 。
4) total content of amino-N
总氨基氮含量
5) α-amino nitrogen content
α-氨基氮含量
1.
Effect of additional enzymes on the α-amino nitrogen content of wort by using extruded rice as adjunct in beer brewing;
外加酶对膨化大米辅料麦汁α-氨基氮含量的影响
6) NH 3 N content
氨氮含量
1.
01 ) higher at 8:00,but NH 3 N contents had no difference; pH values had two peaks during the whole day at 6:00 and 10:00.
0 1 )高于2 0 :0 0时 ,氨氮含量差异不显著。
补充资料：氨基
分子式：
CAS号：
性质：氨分子中去掉一个氢原子后，剩下的一价基团，结构式：—NH2。当它与烃基相连时，组成伯胺。与脂肪烃基相连为脂肪族伯胺（R—NH2）、与芳烃基相连为芳香族伯胺（Ar—NH2）。当氨基与苯环相连时，可使苯环致活，再进基主要进入其邻（o-）、对（p-）位。
CAS号：
性质：氨分子中去掉一个氢原子后，剩下的一价基团，结构式：—NH2。当它与烃基相连时，组成伯胺。与脂肪烃基相连为脂肪族伯胺（R—NH2）、与芳烃基相连为芳香族伯胺（Ar—NH2）。当氨基与苯环相连时，可使苯环致活，再进基主要进入其邻（o-）、对（p-）位。
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