7种植物基饮料蛋白质、脂肪、纤维的测定

与蛋白质水解和游离氨基酸生成有关的植物基饮料的储存稳定性Storage Stability of Plant-Based Drinks Related to Proteolysis and Generation of Free Amino Acids 燕麦、燕麦/亚麻、杏仁、烤杏仁、豌豆、大豆、大豆/大米 Protein contents were stated on the package, Table 1. Furthermore, total nitrogen content was assessed through Dumas analysis, employing Dumatherm (Gerhardt, Königswinter, Germany). 蛋白质含量列在包装上，见表1。采用格哈特Dumatherm杜马斯定氮仪测总氮含量。 For each plant source, the applied nitrogen to protein conversion factor was oat = 5.83, almond = 5.18, pea = 5.