Principal Component Analysis and Comprehensive Evaluation of Free Amino Acids of Different Peppers in Hunan(湖南常见辣椒品种游离氨基酸主成分分析及综合评价) [PDF]
Shipin kexue jishu xuebao, 2021 The free amino acids (FAAs) are involved in the synthesis of flavor compounds in peppers. The types and contents of FAAs are closely related to pepper varieties.
GE Shuai(葛帅) +8 more
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Study on Optimization of Extration Process and Nutritional Value of Proteins from Lathyrus sativus Linn.(山黧豆蛋白质的提取及营养价值研究) [PDF]
Shipin kexue jishu xuebao, 2016 Lathyrus sativus Linn. protein was extracted using the alkaline method and amino acid analysis and comprehensive assessment of nutritional value of protein were investigated.
LI Xiaobo(李小波) +6 more
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Nutrition Value Evaluation Method of Formula Powder Based on Amino Acid Model of Breast Milk(基于母乳氨基酸模式的配方粉营养价值评价方法) [PDF]
Shipin kexue jishu xuebao, 2022 Breast milk is the most natural and ideal food for infants and young children. In order to make protein nutrition of infant formula powder closer to breast milk, it is of great importance to evaluate the difference of amino acid models between breast ...
ZHANG Tian(张恬) +6 more
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Changes of Taste Substances of Litopenaeus vannamei During Hot Air-Microwave Combined Drying(热风微波联合干燥过程中南美白对虾滋味物质变化研究) [PDF]
Shipin kexue jishu xuebao, 2021 To study the taste changes of Litopenaeus vannamei in the process of hot air-microwave combined drying (HAMD), the content of taste nucleotides and free amino acids and their changes of dry basis contents calculated by moisture content during HAMD of ...
SHEN Siyuan(沈思远) +3 more
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Zhongguo youzhi, 2023 为探究黑老虎种子作为新兴植物油料资源的潜力，利用广泛靶向代谢组学技术检测分析其氨基酸和脂质组分。结果表明：在基于鉴定出的代谢物结构配置分类下，黑老虎种子含脂质类、氨基酸及衍生物类化合物分别为121种和89种，前者数量和相对含量（30.7%）在11类成分中最高，后者数量居其次，相对含量（17.8%）位于第三；鉴定出20种基础氨基酸和8种人体必需氨基酸，其中L-脯氨酸、L-天冬氨酸、L-丝氨酸等7种药效氨基酸和L-亮氨酸、L-苏氨酸、L-异亮氨酸、L-苯丙氨酸和L-赖氨酸5种人体必需氨基酸含量较高 ...
高渐飞1，周玮2，刘妮1，杨艳3 GAO Jianfei1, ZHOU Wei2, LIU Ni1, YANG Yan3
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Study on Components and Nutritional Properties of Four Kinds of Plant Proteins(四种植物蛋白的成分与营养学特性分析) [PDF]
Shipin kexue jishu xuebao, 2016 Amino acid components and nutritional properties of four kinds of plant proteins were analyzed in this study. The protein contents of corn gluten meal, soybean powder, cottonseed protein powder, and peanut meal were 61.60%, 38.18%, 51.49%, and 43.15 ...
XIAO Xiao(肖潇) +4 more
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Function Properties and Nutrition Value of Grass Carp Peptides(草鱼多肽功能性质及营养价值) [PDF]
Shipin kexue jishu xuebao, 2016 The solubility, foaming, emulsification, hygroscopic, moisture and stable performance of grass carp peptides were researched in this study. The amino acid content and composition proportion of grass carp peptides were also determined and the nutrition ...
CHEN Lili(陈丽丽) +4 more
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Zhejiang Daxue xuebao. Lixue ban, 2008 考察了不同种类的氨基酸（组氨酸，赖氨酸，氨基乙酸，谷氨酸）对电沉积制备的ZnO的形貌及晶体取向的影响.结果表明：氨基酸添加剂对ZnO的形貌有非常显著的影响.多孔纳米结构，中空圆饼型，毛绒球形等特殊形貌的ZnO可通过添加不同的氨基酸制备得到.在电沉积制备ZnO的过程中，以氨基酸作为软模板调控沉积物的形貌的方法，可以推广到其它金属氧化物的制备中.
LIUQiang(刘强) +2 more
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Zhejiang Daxue xuebao. Lixue ban, 2001 用LKB-2277精密微热量计测定了298.15K时甘氨酸、L-丙氨酸、L-丝氨酸、L-缬氨酸、L-苏氨酸和L-脯氨酸6种α-氨基酸分别与二甲脲分子在水溶液中混合过程焓变及这些溶质分子在水溶液中的稀释焓，根据McMillan-Mayer理论关联得到各级交叉焓相互作用系数.重点讨论了不同氨基酸与二甲脲分子的相互作用机制.结果表明，氨基酸的两性离子部分、α-碳上的非极性脂肪侧基、极性的羟基侧基和五元吡咯环结构对交叉焓对作用系数hxy具有不同贡献.与尿素相比，二甲脲分子中 ...
SHAOShuang(邵爽) +1 more
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Analysis of Main Chemical Ingredients in Six Species of Dendrobium in Sect. Dendrobium(石斛组6种石斛主要化学成分差异分析) [PDF]
Shipin kexue jishu xuebao, 2019 The contents of polysaccharides, alcohol-soluble constituents, Dendrobium alkaloids and amino acids in six species of Dendrobium in sect. Dendrobium were compared, which provided scientific basis for the identification, classification and medicinal ...
WANG Xiaoyuan(王晓媛) +5 more
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