食品加工厂在应用前可通过测定蛋白质含量、氮溶解指数等指标结合感观分析来判别其应用性能。
Therefore, the use characteristics could be judged by determining the indexes such as protein content, NSI and sensory evaluation be-fore applying those products for food processing.
以菜籽粕为原料，肽得率、氮溶解指数和氨基酸态氮为指标，通过单因素实验及中心组合实验设计探讨了枯草芽孢杆菌固态发酵生产菜籽肽的工艺条件。
With the rapeseed meals as raw material, peptide recovery ratio, soluble nitrogen and amino acid nitrogen as the indexes, the craft that rapeseed peptide was produced with Bacillus.
而经平衡渗析脱盐，其脱盐率达98.5%，回收率达83.13%，氮溶解指数（NSI）达97.85%。 因此，平衡渗析是适合制备可溶性丝素蛋白技术。
The results showed that the desalting ratio, recovery ratio and the NSI of dialysis technology were 98.5%, 83.13% and 97.85%, respectively, which were higher than those of ultrafiltration.
本文采用一种修正的分子连接性指数研究了氮杂环类化合物水溶解度的定量结构性质关系。
This article has presented a modified molecular connectivity indices used in the QSARs research of the aqueous solubilities of heterocyclic nitrogen compounds.
本文采用一种修正的分子连接性指数研究了氮杂环类化合物水溶解度的定量结构性质关系。
This article has presented a modified molecular connectivity indices used in the QSARs research of the aqueous solubilities of heterocyclic nitrogen compounds.
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