| 释义 |
albumose Chem.|ˈælbjuːməʊs|
[f. albumin + -ose2.]
An intermediate digestion-product of albuminous matter, passing into peptone; a species of proteose.
1884Jrnl. Chem. Soc. XLVI. 1389 A new method of preparation..whereby four different forms of albumose are separated. 1889G. M'Gowan tr. Bernthsen's Org. Chem. 516 Albuminous matters undergo change when acted upon by the juices of the stomach at a temperature of 30–40°, pepsin converting them in the first instance into Anti- and Hemi-albumoses, both of which then go into peptone; trypsin likewise gives rise to the two above albumoses. 1891[see ptomaïne]. 1946Nature 20 July 87/1 The albumoses and allied compounds, constituting about 14 per cent of the material [sc. meat extract], although supplying first-class protein, are of small quantitative significance in the diet. |