蛋白乳化性

Protein emulsification

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1
主要探讨了醇洗豆粕对大豆分离蛋白乳化性能的影响。
The emulsification property of soybean protein isolates prepared with alcohol washing soybean meals were studied.
2
结果表明，亚麻蛋白乳化性能的提高主要是由于亚麻胶中的酸性多糖和蛋白的氨基等静电相互作用的结果。
The result demonstrated that it was the electrostatic interaction of gum's acidic polysaccharide and protein's amino g…
3
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。
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.

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