To counter the trouble of honey adulteration, the changes of the amylase activity and protein affected by temperatureduring the store have been studied in this paper to find a new method to detect honey quality and adulteration.
针对蜂蜜掺假和造假的问题,本文通过测定蜂蜜粗蛋白、蛋白质含量和淀粉酶值,研究储存温度和时间对蜂蜜淀粉酶值和蛋白质含量的影响,寻找一种简单有效、客观公正的鉴别真假蜂蜜的方法。
Influence of temperature and time on diastase number in honeybee;
温度和时间对野桂花蜜淀粉酶值的影响
Study of the effect of diastase number in honey on the quality;
淀粉酶值与蜂蜜质量研究
Effect of Adulterate and the Temperature of Processing of Honey on the Starch Diastatic Number
掺假及加工处理温度对蜂蜜淀粉酶值的影响
Influence of pH on Amylase Activeness of Tylototriton kweichowoensis;
pH值对贵州疣螈淀粉酶活性的影响
Influence of pH to amylases activiies from Schizothorax grahami;
pH值对昆明裂腹鱼淀粉酶活性的影响
Effects of various pH on amylase and lipase acitivities in channa asiatica
不同pH值对月鳢淀粉酶和脂肪酶活性的影响
bacteria diastase
[细菌]淀粉糖化酶
diastase, diastatic enzyme
淀粉糖化酶,淀粉酶制剂（退浆剂）
Kinetics of β-Amylase-catalyzed Hydrolysis of Corn Starch
玉米淀粉的β-淀粉酶酶解动力学研究
New Members of α-Amylase Family--Multifunctional Amylases
α淀粉酶家族的新成员——多功能淀粉酶
amylase-lipase analyser
淀粉酶和脂肪酶分析仪
amylase-lipase analyzer
淀粉酶-脂肪酶分析仪
The value of serum amylase and lipase concentrations and lipase/amylase ratio in diagnosis of acute pancreatitis
血清淀粉酶和脂肪酶浓度及其比值对急性胰腺炎诊断价值的研究
Preparation of resistant starch from potato by α-amylase hydrolysis
α-淀粉酶水解马铃薯淀粉制备抗性淀粉
The,fermentation power of a flour involves determination of the maltose value (diastolic activity).
面粉的发酵能力是由麦芽糖值所决定的(淀粉酶的活性)。
The latter causes hydrolysis of the starch in the endosperm.
此后在胚乳中淀粉酶导致淀粉水解。
Maltose is readily produced by hydrolysis of starch using the enzyme β-amylase.
麦芽糖可以用13-淀粉酶水解淀粉制得。
Effects of temperature and pH on the protease and amylase activities in skewband grunt Hapalogenys nitens
温度和pH值对斜带髭鲷蛋白酶、淀粉酶活性的影响
an amylase secreted in saliva.
唾液中的一种淀粉酶。
The starch-digesting amylase produced by the pancreas and present in pancreatic juice.
胰淀粉酶胰产生的淀粉酶，存在于胰液中