并且贮藏蛋白组成与含量决定面团的粘弹性和伸展性，是影响面粉加工品质的关键因素。
It has showed that the composition and content of wheat storage proteins play a major role for viscoelasticity and extensibility of dough.
贮藏前期，全红果的POD和PPO活性、蛋白质和总酚含量高于半红果，而在贮藏后期又低于半红果。
Full-red fruits POD and PPO activity, protein and phenolics content were higher than half red fruits at earlier storage period, but lower at later storage period.
本文讨论了原料鱼的新鲜度、鱼粉生产工艺、贮藏时间、脂肪含量、氨基酸组成等对鱼粉胃蛋白酶消化率的影响，并对本研究的进一步工作做了讨论。
Some factors affecting the pepsin digestibility of fishmeal such as storage time, processing temperature, fat, and amino content were discussed in this thesis and the further study was also discussed.
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