Functional Properties of Protein 蛋白质的功能性质
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。
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 extraction process of protein from tea by protease and the functional properties of the protein were investigated.
利用复合蛋白酶提取茶叶中的蛋白质，并对其蛋白质功能特性进行测定。
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