protein quality

Therefore, GMP components, sedimentation volume value, Mid peak time and 8 time width should be considered besides protein content when evaluating the wheat quality.

因此，进行品质评价时，不同地点间不仅考虑蛋白质含量的变化，还要考虑蛋白质质量、GMP及其组成、沉淀值、中线峰值时间以及8min带宽的变化规律。

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Evaluation on the seedcake protein quality of Celastrus angulatus

苦皮藤籽粕蛋白质品质评价研究

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The protein quality control system is composed with molecular chaperone and proteolytic enzymes.

蛋白质质控系统由分子伴侣和蛋白水解酶组成[8]。

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The effects of different heat treatment on protein quality of detoxified Tung cake ( meal)( DTC ⅱ,ⅲ, DTM ⅰ) were studied by protein solubility index and dialysis tube method in vitro.

通过蛋白质溶解度（PS）指标和体外透析管法测定了不同热处理对脱毒桐饼（粕）蛋白质品质的影响。

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Quantity and quality of wheat protein are the two major factors affecting baking-quality of flour.

普通小麦籽粒蛋白质的含量和质量是影响面包烘烤品质的决定性因素.

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Relationship between protein content and the cooking and eating quality properties of rice grain

稻米蛋白质与蒸煮食味品质关系研究

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Soybean is the only plant food that matches meat for protein quality.

在蛋白质的提供上，大豆食品是惟一能够媲美肉类的植物性食材。

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Should not rely on a separate starch-based food, because they lack-quality protein and essential amino acids.

不应单独依靠淀粉类为主食, 因为它们缺乏优质蛋白质和必需氨基酸.

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Characteristics of Grain Protein Quality of Winter Wheat in Two Places

两地小麦籽粒蛋白质品质的特点表现

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In China, unscrupulous suppliers appear to have been adding melamine to make watered-down milk seem protein-rich in quality-control tests. That's because melamine is high in nitrogen, as is protein.

在中国，缺乏良知的厂商加入三聚氰胺，似乎是为了使搀水的牛奶在质量控制检测中看上去富含蛋白质。

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Our marine resources could yield a vastly increased supply of high quality protein.

我们的海洋资源能大量增加优质蛋白质的供应。

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Recently studies on mechanism of oxidative protein folding and the role of molecular chaperones in protein quality control.

近年来深入研究蛋白质氧化折叠机制以及分子伴侣在蛋白质质量控制中的作用。

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Study on methods and requirements for quality control of recombinant human tumor necrosis factor receptor Fc fusion protein

重组人肿瘤坏死因子受体-Fc融合蛋白质控方法和标准的研究

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Energy and protein level in diets had significant effects on pig carcass composition and meat quality. The control of diet nutrition level was the efficient way to improve meat quality in practice.

日粮营养水平特别是能量、蛋白质水平对猪的胴体组成性状和肉质有很大的影响，调整日粮营养水平是实践中改善肉质的一种有效手段。

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