将自制蛋白酶以5%的量水解下脚料，纸层析表明产物中含谷氨酸、天冬氨酸等鲜味氨基酸。
Hydrolyzing the discarded material with 5% neutral proteinase we make, the paper chromatography indicated that the hydrolysate contained glutamic acid and aspartic acid.
肌肉中必需氨基酸的含量占氨基酸总量的40.76%，鲜味氨基酸的含量为总氨基酸量的29.70%。
The essential amino acids accounted for 40.76% of total amino acids and the delicious amino acid accounted for 29.70% of total amino acids.
鲜味感觉是由谷氨酸激发的产生的，它是组成蛋白质的20个氨基酸之一，但相比于植物蛋白，它更具有动物蛋白的特性。
Umami perception is stimulatedby glutamicacid, one of the 20 amino acids that make up proteins—but one that is more characteristic of animal proteins than plant ones.
在总氨基酸含量、必需氨基酸含量和使贝类具有鲜味和甘味的六种氨基酸含量方面，西施舌三倍体均高于二倍体养殖群体。
When cultured for 119 days, the nutritive contents of Coelomactra antiquata, including protein. crude fat and amino acid. had been studied in diploid. triploid and wild population.
在总氨基酸含量、必需氨基酸含量和使贝类具有鲜味和甘味的六种氨基酸含量方面，西施舌三倍体均高于二倍体养殖群体。
When cultured for 119 days, the nutritive contents of Coelomactra antiquata, including protein. crude fat and amino acid. had been studied in diploid. triploid and wild population.
应用推荐