Whey protein content had highly significantly positive correlation with free amino nitrogen and total protein content. 乳清蛋白含量与游离氨基氮(FAN)、总蛋白含量呈极显著正相关。
Simultaneous determination of free acid and free amino nitrogen in soy sauce by spectrophotometric titration 光度滴定法同时测定酱油中游离酸和游离氨基氮(FAN)的研究
The results showed that total milk protein, free amino nitrogen and whey protein / total protein were much significantly positively related with SCC. 结果表明,乳中总蛋白、游离氨基氮(FAN)含量及乳清蛋白/总蛋白与SCC呈显著正相关;
And the test indexes included ratio of extract recovery, the content of reducing sugar, α - free amino nitrogen, filtration speed etc. 同时应用Reda软件对试验数据进行图形分析,探讨了各试验因素与麦汁浸出物收得率、还原糖含量、过滤速度、α-氨基氮含量等指标的变化关系。
This article discusses effects of different package materials on free amino acids nitrogen, salt, free fatty acids, and soluble solid content without salt during the sufu production. 该文研究了腐乳生产过程中,采用不同包装材料,对其游离氨基酸态氮、食盐、总酸、游离脂肪酸和可溶性无盐固形物含量的影响。