Soybean protein are extensively used for processed food and traditional Chinese foods because of their functional properties and high nutritional value.
大豆蛋白的营养价值高、资源丰富、原料成本低，并且还与食品的嗜好性、加工性等各种功能性质相关联。
Rapeseed protein concentrates and isolates have high nutritive value compared to soybean protein.
菜籽浓缩蛋白和分离蛋白与大豆蛋白相比具有很高的营养价值。
Chemical analysis and animal tests were used to evaluate the nutritional and hygienic qualities of Soybean protein concentrates.
本文用化学分析与动物实验方法研究了大豆蛋白的营养与食品卫生质量。
It focuses on the key measures in its spinning, dyeing and weaving processes of soybean protein fiber.
着重讨论了大豆蛋白纤维的纺纱工艺、染色工艺及织造工艺关键措施。
Gel characteristic of soybean protein is one of important properties in the process of soybean processing.
大豆蛋白具有许多优良的加工特性，凝胶特性就是其中重要的一种。
This paper introduced the classification and characteristics of soybean protein, and the application situation, functional properties, nutrition and health function in baking food.
介绍了大豆蛋白的分类和特点，以及在焙烤食品中的应用状况、功能特性和营养保健功能。
The soybean protein and viscose solutions were blended using the method of spun injection.
采用纺前注射的方法，使大豆蛋白溶液和粘胶溶液动态混合。
Package scouring and dyeing process of soybean protein fiber was introduced. The operation main point and effect of each process were also introduced in detail.
介绍大豆蛋白纤维筒子纱练漂、染色工艺，详细分析每道工序的效果及筒子纱染色工艺的制定和实施要点。
The transfer regularity of soybean protein fibers and polyester fibers in blended yarn is not completely in accordance with the traditional transfer regularity.
大豆蛋白纤维和涤纶纤维在混纺纱中的转移规律并不完全符合传统的转移规律。
Traditional modifying technology on soybean protein isolate (SPI), can improve only one or some functional properties of SPI.
传统方法对大豆分离蛋白（SPI）进行改性，只可改善一个或几个功能性；
The optimal processing conditions of soybean protein isolation and remarkable problems occurred in production were also presented.
介绍了大豆分离蛋白的最佳生产工艺条件和生产过程中应注意的问题。
The results showed that the soybean protein fiber properties modified by sericin and cationic agent were improved greatly.
结果表明，用丝胶和阳离子交联剂对大豆蛋白纤维改性，织物的性能明显改善。
Group B received soybean protein diet without isoflavones.
组喂饲不含异黄酮的大豆蛋白；
The active soybean peptides not only keep the nutrition of the soybean protein, but also own the special processing and biological functions.
大豆活性肽不仅保持了大豆蛋白质的营养性，而且具有独特的加工功能和生物活性。
The process parameters in spinning soybean protein fiber yarns are optimized.
优选了大豆蛋白纤维纯纺纱的工艺参数。
The emulsification property of soybean protein isolates prepared with alcohol washing soybean meals were studied.
主要探讨了醇洗豆粕对大豆分离蛋白乳化性能的影响。
Soybean casein is a kind of soybean protein adhesive, and has a wide range of applications in industry.
豆酪素是一种大豆蛋白质胶黏剂，在工业上得到广泛的应用。
The quantitative chemical analysis methods of soybean protein fiber blended fabrics are introduced.
文章介绍了大豆蛋白纤维混纺产品的定量化学分析方法。
Objective To study the method of raised degree of hydrolysis of soybean protein.
目的研究提高大豆蛋白质水解度的方法。
The results show that hydrogen bonds, electrostatic forces and hydrophobic interactions have important contribution to forming soybean protein transparent gels.
结果表明：氢键、静电力和疏水作用对大豆蛋白透明凝胶的形成具有重要的影响。
Research advance in cheese analogs processing from plant proteins, especially soybean protein, was reviewed in this paper.
综述了植物蛋白，特别是大豆蛋白制作模拟干酪的研究进展。
It was introduced that extraction technics of soybean protein concentrate by continuous gradient method.
介绍了连续梯度法萃取大豆浓缩蛋白的生产工艺。
This essay introduced the research progress of using soybean protein to obtain biodegradable materials in the world.
论述了国内外对大豆蛋白制取可生物降解材料的研究进展情况。
Production processing of blended wool like fabric with medium length soybean protein fibre and medium length high shrink polyester fibre is introduced.
介绍了中长型大豆蛋白纤维与中长型高收缩涤纶纤维混纺仿毛织物的生产工艺。
Production processing of blended wool like fabric with medium length soybean protein fibre and medium length high shrink polyester fibre is introduced.
介绍了中长型大豆蛋白纤维与中长型高收缩涤纶纤维混纺仿毛织物的生产工艺。
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