1) 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。
2) 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。
3) 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。
4) α-aminonitrogen
α-氨基氮
1.
The Optimal Content of α-aminonitrogen in Wort;
麦汁中α-氨基氮的最适含量研究
2.
The initial content of α-aminonitrogen was an important factor that effected acidic proteinase production in pure draft beer fermentation.
初始α-氨基氮含量是影响纯生啤酒发酵过程中酸性蛋白酶分泌的重要因素。
3.
The content of α-aminonitrogen in wort is the major factor influencing higher alcohols content in beer and beer quality.
麦芽汁中α-氨基氮含量是影响啤酒中高级醇含量和啤酒质量的重要因素。
5) non-amino nitrogen
非氨基氮
6) α-amino acid nitrogen group
α-氨基酸式氮基
补充资料：α-氨基乙苯
分子式：C8H11N
分子量：121.18
CAS号：98-84-0
性质：有芳香味液体。能从空气中吸收二氧化碳，呈强碱性，与乙醇、乙醚互溶，溶于水。DL型沸点188℃。
制备方法：用苯乙酮与甲酸铵反应或用苯乙酮在液氨中还原制取。
用途：磷霉素的中间体。是一种拆分剂、手性合成的中间体。
分子量：121.18
CAS号：98-84-0
性质：有芳香味液体。能从空气中吸收二氧化碳，呈强碱性，与乙醇、乙醚互溶，溶于水。DL型沸点188℃。
制备方法：用苯乙酮与甲酸铵反应或用苯乙酮在液氨中还原制取。
用途：磷霉素的中间体。是一种拆分剂、手性合成的中间体。
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