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。
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。
Its foaming capacity, stability, compatibility with formation water and oil resistance are evaluated in oil displacement test.
驱油试验时，对其发泡能力、稳定性与地层水的配伍性及耐油性进行了评价。
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