果胶酶的用量过多时会使酒液中蛋白质含量增高，给后期贮酒带来蛋白质混浊等不利影响。
If pectinase was used too much, protein content in red wine will increase, which may bring disadvantages like proteins muddy in the later storage.
盾片发育后期，淀粉粒逐渐减少，蛋白质体增多。
The number of protein body was increasing with reducing of starch grains in scutellar development late stage.
瘤状茎形成过程中单位茎切片中蛋白质含量呈下降趋势，而RNA则早期上升、后期下降。
The protein content showed a tendency of decrease in stem section during stem swelling period. However, the RNA peaked at the middle stage of stem swelling.
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