The packing film is composed mainly of soybean protein isolate and glutin.
本发明的可食性包装膜主要由大豆分离蛋白、明胶组成。
Papain and chymopapain can coagulate soybean protein isolate (SPI), both of them are cysteine proteinases.
木瓜凝乳酶和木瓜蛋白酶具有促进大豆蛋白形成凝乳的作用，同时它们也是巯基蛋白酶。
Film solution for preparing the film is obtained by mixing two solutions of soybean protein isolate and glutin.
制备可食性包装膜的成膜液是由大豆分离蛋白和明胶两种溶液混合得到的。
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；
Physical modification of soybean protein isolate and the effect of modified protein on the characteristics of cake were studied.
探讨了大豆蛋白的改性及其对蛋糕品质的影响。
The paper introduced the history and actuality of soybean protein isolate, finding out the technical problems of producing soybean protein isolate.
介绍国内外大豆分离蛋白的生产历史和现状。
The invention provides a method for preparing exorphins from soybean protein isolate by fractional hydrolysis, which relates to a method for preparing exorphins.
分步水解大豆分离蛋白制备外啡肽的方法，它涉及一种制备外啡肽的方法。
This paper gave the formulation through sensory evaluation and spreadability and compared the effect of skim milk powder, soybean protein isolate, whey powder and butter on texture by TPA.
通过单因素实验，通过感官评定和涂抹性指标确定了涂抹型再制干酪的基本配方，并应用质地剖面分析（TPA）研究了脱脂乳粉、大豆分离蛋白、乳清粉和无水黄油对涂抹型再制干酪质地的影响。
A model system consisting of linoleic acid, lipoxygenase and soybean protein isolate was established to investigate the mechanism of aggregation of soybean proteins induced by lipid oxidation.
利用脂肪氧合酶、亚油酸和大豆分离蛋白构建的模拟体系，研究了脂质氧化诱导的大豆蛋白质聚集的机理。
By adding different proportion soybean isolate protein to flour, then analyzing the effect of soybean isolate protein to flour protein quality, dough rheology properties, noodle color and quality.
通过在面粉中添加不同比例的大豆分离蛋白，分析其对面粉蛋白质品质、面团流变学特性、面条色泽及蒸煮品质、感官品质的影响。
By adding different proportion soybean isolate protein to flour, then analyzing the effect of soybean isolate protein to flour protein quality, dough rheology properties, noodle color and quality.
通过在面粉中添加不同比例的大豆分离蛋白，分析其对面粉蛋白质品质、面团流变学特性、面条色泽及蒸煮品质、感官品质的影响。
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