The effects of soy protein isolate film on eggs preservation were studied.
研究了大豆分离蛋白膜对鸡蛋的保鲜作用。
The behavior of aggregation of soy protein isolate (SPI) induced by Subtilisin protease was investigated.
研究了大豆分离蛋白的枯草杆菌蛋白酶水解产物的聚集行为。
Effect of filming medium and reducing agents on the properties of soy protein isolate film (SPI) was studied.
研究了成膜介质和还原剂对大豆分离蛋白膜(SPI)性能的影响。
The effect of xanthan etc foam stabilizing agent on the foaming properties of soy protein isolate were studied.
探讨了黄原胶等稳泡剂对大豆分离蛋白起泡性的影响。
This research studies the effects of storage on wheat protein film , soy protein isolate film and wheat-soy protein film.
研究了存放时间对小麦蛋白膜、大豆蛋白膜以及小麦-大豆复合膜机械性能、通透性等性能的影响。
Meanwhile the more exposed hydrophobic amino acid groups by heat treatment, the better foaming capacity of soy protein isolate.
而由于热处理能够使蛋白质分子表面暴露的疏水性氨基酸残基增加，从而提高大豆分离蛋白的起泡能力。
The results showed:when guar gum was added into one-component soy protein isolate system, surface hydrophobicity value decreased.
结果表明：瓜尔胶多糖加入到单组分大豆分离蛋白体系后，会使体系表面疏水值降低；
This invention discloses a kind of soy protein isolate packaging film with water resistance and high-strength and its preparation method.
本发明公开了一种高强度耐水大豆分离蛋白包装薄膜及其制备方法和应用。
The modification and preparation condition that influence the mechanics performance of soy protein isolate biodegradable material were studied.
探讨了改性制备因素对大豆分离蛋白可生物降解材料的性能的影响。
Thus, it appeared that it was more reasonable to make films prepared from soy protein isolate as biodegradable films rather than as edible films.
由于大豆分离蛋白制备成膜后，其消化率和赖氨酸有效性下降，因此将大豆蛋白膜称为生物可降解膜似乎比称作可食性膜更科学。
In this thesis, the processing technology of the soy protein isolate biodegradable materials and the mechanism of affecting factors were studied.
本文研究了以大豆分离蛋白作为原料研制可生物降解材料的工艺条件及各影响因素的作用机理。
This research studies the effects of relative humidity of environment on wheat protein film, soy protein isolate film and wheat -soy protein film.
研究了环境湿度对小麦蛋白膜、大豆蛋白膜以及小麦-大豆复合膜机械性能、通透性等的影响。
The modification factors and preparation factors which influence the mechanics performance of soy protein isolate biodegradable material were studied.
结果表明，改性制备因素对材料的力学性能有显著影响；
The degree of soy protein isolate (SPI) -saccharide graft reaction heated by electricity in the atmospheric pressure and microwave radiation were studied.
采用常压电加热与微波辐射加热两种方式对大豆分离蛋白(SPI) -糖接枝反应程度的影响进行了研究。
The effects of soy protein isolate (SPI) on the heating of microwave and the quality and the texture of starchy products expanded by microwave were investigated.
研究了大豆分离蛋白（SPI）对淀粉物料微波加热效果、膨化过程及膨化产品的膨化率、质构的影响。
The biodegradability of the degradable material from soy protein isolate was also determined, the tested result showed that the biodegradability suit to national standard.
实验对大豆分离蛋白可生物降解材料进行降解性能的测试，测试结果表明材料的降解性能符合国家标准。
Formulated with soy protein isolate, naturally derived from soy beans, Nutrilite protein provides low fat - and low cholesterol - protein, making it a healthier source of protein than meat.
提炼自纯天然大豆，提供低脂肪、低胆固醇的蛋白质，是比肉类更佳的蛋白质来源。
The nutritional and food hygienic character of the new developed soy protein concentrate and soy protein isolate in Heilongjiang province were studied by chemical analysis and rat experiment.
本文用化学分析与动物实验方法研究了国内尚无报告的，黑龙江省新开发的浓缩大豆蛋白和分离大豆蛋白的营养与食品卫生质量。
In the preparation of fish oil microcapsules by spray drying, Effects of total solids, thermal denatuation of soy protein isolate(SPI), DE value of maltodextrane(MD) and emusifiers were discussed.
研究喷雾干燥法制备高包埋量微胶囊化鱼油的壁材选择。
The preparation of curdlan and soy protein isolate(SPI) edible composite films had been studied, and glycerol was added as plasticizer. Besides, the film-forming mechanism was investigated by FT-IR.
以凝胶多糖和大豆分离蛋白作为成膜基材，添加甘油作为增塑剂，研制了一种可食性复合膜，并通过红外光谱谱图初步探讨了复合膜的成膜机理。
Soy protein isolate was modified with glucose through Maillard Reaction. Compared the emulsifying property of glycosylated SPI with SPI, the result showed the emulsifying property of SPI-G was higher.
大豆分离蛋白通过美拉德反应进行糖基化改性并将改性后的糖基化分离蛋白与大豆分离蛋白的乳化性进行对比分析研究，结果表明，糖基化分离蛋白乳化性在很大范围内有提高。
Vitamin c, methionine could increase dialyzable iron percentage in soy curd and in soy isolate protein respective - ly.
在分离大豆蛋白中添加蛋氨酸和在大豆腐中加维生素c，均可显著提高其可利用铁的含量。
Compared with soy isolate protein, tomato seed protein had better foaming capacity but worse foam stability.
可溶性番茄籽蛋白起泡能力略优于大豆分离蛋白，但泡沫稳定性不如大豆分离蛋白。
Whey protein concentrate and isolate (from milk), natural and artificial vanilla flavors, guar gum, acesulfame potassium, sucralose, and soy lecithin.
乳清浓缩蛋白和分离（从牛奶），自然和人工香草口味，瓜尔豆胶，醋磺内酯钾，三氯蔗糖，大豆卵磷脂。
Whey protein concentrate and isolate (from milk), natural and artificial vanilla flavors, guar gum, acesulfame potassium, sucralose, and soy lecithin.
乳清浓缩蛋白和分离（从牛奶），自然和人工香草口味，瓜尔豆胶，醋磺内酯钾，三氯蔗糖，大豆卵磷脂。
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