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。
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。
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。
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。
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。
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。
The chickpea protein isolate was prepared by alkali extraction and acid precipitation. The protein content was 91.53%.
碱溶酸沉法制备鹰嘴豆分离蛋白质，其蛋白质含量为91.53%。
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。
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；
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。
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 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 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。
We have a state of the art R&D facility for supply of Whey Powder, Soya Protein Isolate, Skim Milk Powder, Rennet, Yoghurt Starter Cultures etc We …
牛龙江，杨金海，谢明，浅谈乳清蛋白及低聚糖在酸牛奶中的可利用性。
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 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。
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。
The effect on the emulsification of soya protein isolate used in meat with a few kinds of food additives was studied, and the optimal recipe was confirmed by orthogonal experiment.
主要研究了几种食品添加剂对肉制品加工用大豆分离蛋白乳化性质的影响，通过正交试验优化确定了几种添加剂的最佳添加比例。
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。
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。
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。
应用推荐