用作食品添加剂的树胶蛋白质含量的氮换算系数。
Nitrogen conversion factors for the proteinaceous content of gums permitted as food additives.
作者信息
Anderson D M
出版信息
Food Addit Contam. 1986 Jul-Sep;3(3):231-4. doi: 10.1080/02652038609373585.
Nitrogen conversion factors for gum arabic (Acacia senegal (L.) Willd.), gum tragacanth (Asiatic Astragalus spp.), gum karaya (Sterculia spp.), guar gum (Cyamopsis spp.), locust bean (carob) gum (Ceratonia spp.), tara gum (Caesalpinia spp.), and xanthan gum (Xanthomonas campestris) have been calculated from data for the amino acid compositions of their proteinaceous components. The factors derived differ from the arbitrary values (5.7 or 6.25) at present specified by international regulatory authorities for some emulsifiers, stabilizers and thickeners.
已根据阿拉伯胶（阿拉伯胶树（L.）威尔德）、刺梧桐树胶（亚洲黄芪属）、卡拉亚胶（苹婆属）、瓜尔豆胶（瓜尔豆属）、刺槐豆胶（角豆属）、塔拉胶（云实属）和黄原胶（野油菜黄单胞菌）蛋白质成分的氨基酸组成数据计算出氮换算系数。得出的系数与国际监管机构目前为某些乳化剂、稳定剂和增稠剂规定的任意值（5.7或6.25）不同。
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