Amino end group端氨基;末端氨基;释义末端氨基
amino-group functionalization氨基官能化
free amino end group链端自由氨基
amino-group doping胺掺杂
amino protection group氨基保护基
amino functional group或胺基
Amino o group powder氨基干粉
diethyl amino ethyl group二乙氨乙基
tertiary amino-group叔胺基
The reducing of the amount of free amino group proved the catalysis of TGase on oat protein advance. Three kinds of extrogenous protein had different impacts on functional quality of oat dough.
不同添加量的酶使得面团中游离氨基量减少进一步证实了TG对燕麦蛋白的交联作用。
参考来源 - 燕麦面团的物性改善及其在燕麦面条中的应用