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 soybean protein isolates are largely used in the food industry because of its high nutrition and its particular functional properties.
大豆分离蛋白因其高营养性和独特功能性质在食品工业中有着广泛应用。
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。
Effects of high intensity pulsed electric field on the functional properties of soybean protein were studied.
该文研究了高压脉冲电场对大豆分离蛋白功能性质的影响。
The purpose of this thesis is the separation of main functional protein from goose blood, and the study on its physic-chemical and biological functional properties.
本文以开发利用废弃的鹅血资源为出发点，从鹅血中分离制备得到主要的功能性蛋白，并对其理化性质和生物学功能进行了深入的研究。
Protein modification using enzymatic or chemical modification is important tool for tailoring food proteins into products with very different functional properties.
生物酶或化学法改性食品蛋白质，是提高食品功能特性的重要途径。
The functional properties of HVP ( hydrolytic vegetable protein) has close relation to its molecular weight.
水解植物蛋白（H VP）的功能特性与其分子量的大小有十分密切的关系。
Functional properties and their influencing factors of almond protein extracted with the method of alkali-extraction and acid-precipitation were determinated.
用碱溶酸沉法提取杏仁蛋白后，研究其功能特性及影响因素。
The functional properties and nutritional evaluation of rice bran protein were introduced.
同时还介绍米糠蛋白质功能性质和营养评价。
Wheat gluten is a kind of vegetable protein with high nutritional value. It was widely used in food industry because of its special functional properties.
谷朊粉是一种营养丰富的植物蛋白资源，其特有功能性质在食品生产中具有广泛用途。
The paper introduces functional properties of protein, protein hydrolysate application in food flavors and health foods. The prospect of application was also predicted.
本文介绍了蛋白质的功能特性、蛋白水解物的研究应用现状，展望蛋白质改性的应用前景。
This paper focuses on the functional properties and briefly reviews the major factors which affect functional properties of soybean protein isolates.
本文主要综述大豆分离蛋白功能性质，并简要概述影响大豆分离蛋白功能性质的主要因素。
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；
Modification of a protein usually refers to physical, chemical, or enzymatic treatments changing its conformation and structure and consequently its physicochemical and functional properties.
蛋白质的改性指的是用物理、化学或酶法改变蛋白质的构象和结构，从而改变其理化性质。
Milk protein oxidation and its effects on the structure and functional properties of milk proteins have aroused a wide attention at present.
乳清蛋白氧化及其对蛋白质结构与功能性的影响已引起广泛关注。
Change of functional properties by controled enzymolysis to collagen protein may benefit its application in the field of cosmetics and food additive.
对胶原蛋白进行有限水分解，使其功能特征发生改变，有利于其在化妆品以及食品添加剂等方面的应用。
Studies on extraction and functional properties of malt protein with aqueous alkali.
对醇碱提取啤酒糟中麦芽蛋白进行了研究。
Studies on extraction and functional properties of malt protein with aqueous alkali.
对醇碱提取啤酒糟中麦芽蛋白进行了研究。
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