1) free amino
游离氨基
1.
The SDS-PAGE and free amino analyze were used to explore the changes of protein fractions of oat dough and composite oat dough after TGase treated.
并通过SDS-聚丙烯酰胺凝胶电泳和体系中游离氨基的测定探讨了TGase对含不同蛋白组分的面团体系中蛋白质的作用。
2) free amino acids
游离氨基酸
1.
The determination of free amino acids in tobacco by pre-column derivatization of Rp-HPLC;
柱前衍生化反相高效液相色谱法测定烟草中的游离氨基酸
2.
Determination of free amino acids in transfer factor capsules by pre-column derivatization with RP-HPLC;
柱前衍生-反相高效液相色谱法测定转移因子胶囊中游离氨基酸
3.
Determination of Free Amino Acids in Burley Tobacco by High Performance Liquid Chromatography;
饼肥的不同施用量对白肋烟烟叶中的游离氨基酸的影响
3) free amino acid
游离氨基酸
1.
Effection of free amino acid of milk by ultra-high pressure treatment;
超高压处理对牛乳中游离氨基酸影响的研究
2.
Determination method of free amino acid content in drink milk by UV-spectrometer;
紫外分光光度法测定含乳饮料中游离氨基酸含量
3.
Analysis of free amino acid content and whey protein composition in yogurt;
酸奶中游离氨基酸含量及乳清蛋白组成分析
4) FAA
游离氨基酸
1.
The effect of inoculating size,pH value and the reaction time on the hydrolysis were investigated by determining the free amino acid (FAA) content.
通过测定水解产物游离氨基酸(FAA)含量,比较霉菌添加量、pH值、水解时间对乳清中蛋白质水解度的影响,实验发现较佳的水解条件为:接种量0。
2.
The effects of low mass peptides and FAA formed in dry - cured hams on the formation of ham taste are mainly introduced and the possible mechanism forming the flavor substances is summarized in the article.
本文综述了近年来国内外关于干腌火腿风味物质的研究资料,重点介绍了干腌火腿中的小分子多肽和游离氨基酸在火腿滋味形成的作用,并对这些风味物质的产生机制进行总结。
3.
SDS-PAGE was used to analyze proteolysis of dry-salted duck samples of different processing phases and the free-amino acid(FAA) were tested as well.
用SDS-PAGE电泳分析蛋白质的降解规律,同时比较加工初期及末期游离氨基酸的变化,并以不接菌样品为对照。
5) free-amino acid
游离氨基酸
1.
Determination of total free-amino acid in tea by Nihydrin colorimetry;
茚三酮比色法测定茶叶中游离氨基酸总量
2.
An approach to determinating the free-amino acid level of bovine meat with Ninhydrin colorimetric method has been studied in this paper.
利用茚三酮比色法测定出牛肉中游离氨基酸含量。
3.
SDS-PAGE was used to analyze proteolysis of dry-salted duck samples of different processing phases and the free-amino acids(FAA) were tested as well.
以德汉逊氏酵母(Dabaryomyces hansenula)为发酵剂,研究其在风鸭加工过程中对肌肉蛋白降解的影响;通过SDS-PAGE电泳分析蛋白质的降解规律,比较加工初期与末期游离氨基酸含量的变化。
6) dissociative amino acid
游离氨基酸
1.
The content of dissociative amino acid in transfer factor was determined by using L-8800 amino acid analyzer.
氨基酸自动分析仪测定转移因子中游离氨基酸含量,具有简便,准确,重现性好等优点,有利于药厂确定转移因子生产的最佳工艺条件。
2.
The dissociative amino acid contents,protein compositions and genetic polymorphisms in milk were studied by reversed phase high press liquor chromatography(RP-HPLC)and polyacrylamide gel electrophoresis(PAGE)respectively.
用反相高效液相色谱法检测草地藏系绵羊乳游离氨基酸质量分数,用聚丙烯酰胺凝胶电泳法研究乳蛋白组分及其遗传多态性。
3.
To study the dissociative amino acids of different Houttuynia harvested in two different periods, the dissociative amino acids of 19 Houttuynia dry overground parts were analyzed by High Press Liquor Chromatography (HPLC).
研究不同鱼腥草材料间及其两个不同采收时期游离氨基酸组成及含量差异 ,筛选游离氨基酸种类较多 ,含量较高的新品系 ,并确定适宜的采收时期。
补充资料：游离
游离
①电离的异名。②元素不同其他物质化合而单独存在时的状态。③比喻存在于集体或所依附的事物之外。
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