大豆分离蛋白,soy protein isolate
1)soy protein isolate大豆分离蛋白
1.Sodium dodecyl sulfate treatment improves properties of cast films fromsoy protein isolate;十二烷基磺酸钠(SDS)在大豆分离蛋白基可食性膜中应用
2.The affecting factors ofsoy protein isolate production and solutions;影响大豆分离蛋白提取率因素及实际解决方法
3.Film-forming property ofsoy protein isolate;大豆分离蛋白成膜性研究
英文短句/例句
1.Study on soy protein isolate(SPI) hydrolyzed by alkaline protease碱性蛋白酶水解大豆分离蛋白的研究
2.Study on hydrolysis of SPI by protamex protease;Protamex复合蛋白酶水解大豆分离蛋白的研究
3.Effect of Soybean Protein Isolate on Gel Forming Properties of Myofibrillar Protein Isolate大豆分离蛋白对肌原纤维蛋白凝胶性质的影响
4.Optimization of hydrolyzing soybean protein isolated (SPI) with neutral protease中性蛋白酶水解大豆分离蛋白的工艺优化
5.Phosphorylation of Soy Protein Isolate and Research on Functional Properties;大豆分离蛋白磷酸化及功能性质研究
6.The Study on Filming Technology of Edible Soy Protein Isolate;可食性大豆分离蛋白膜生产工艺研究
7.Preparation of Special Soy Protein Isolates by Enzyme Modification;酶改性制备专用大豆分离蛋白的研究
8.Study on the Hydrolysis of Soy Protein Isolate in an Enzymatic Membrane Reactor;酶膜反应器水解大豆分离蛋白的研究
9.The Effects of MTGase on Soy ProteinMTGase对大豆分离蛋白凝胶的影响研究
10.Preparation of Antihypertensive Peptides from Soy Protein Isolate大豆分离蛋白ACE活性抑制肽的研究
posite Films from Soy Protein Isolate and Wheat Gluten Protein大豆分离蛋白和谷朊粉复合膜的研究
12.APPLICATION RESEARCH ON FSPC AND ISP IN GROUND MEAT SAUSAGE功能性大豆浓缩蛋白与大豆分离蛋白在颗粒型灌肠中的应用研究
13.Taking soybean as raw material to produce soybean separation protein,soybean isoflavone,slybean protein fiber etc.products elaborately adn profoundly processed projects.以大豆为原料生产大豆分离蛋白、大豆异黄酮、大豆蛋白纤维等产品的精深加工项目。
14.Hydrolysis of Soybean Protein Isolate by Papain and Neutral Protease木瓜蛋白酶与中性蛋白酶水解大豆分离蛋白的研究
15.Influence of Ionic and Crosslinking Agent on Gelatin Property of Soybean Protein Isolate离子与交联剂对大豆分离蛋白凝胶性质的影响
16.Improvement of Emulsifying Properties of Peanut Protein Isolate and Soybean Protein Isolate by Glycation Reactions;通过糖基化反应改善花生分离蛋白和大豆分离蛋白乳化性
17.Whey albumen powder imported from New Zealand, separated soy albumen powder imported from America, glucose, etc.新西兰进口乳清蛋白粉，美国大豆分离蛋白粉及大豆肽蛋白，葡萄糖等。
18.Study of Soy Protein Isolate-Silver Composite and Graft Copolymer by Atom Transfer Radical Polymerization;大豆分离蛋白—纳米银复合物和大豆分离蛋白原子转移自由基聚合的研究
相关短句/例句
soybean protein isolate大豆分离蛋白
1.Effect of modification on gelation ofsoybean protein isolate;改性对大豆分离蛋白凝胶性的影响
2.Rheologic properties of urea-modifiedsoybean protein isolate;尿素改性大豆分离蛋白流变学特性研究
3.Determination of interaction of urea andsoybean protein isolate by fourier transform infrared spectroscopy;大豆分离蛋白与低浓度尿素相互作用红外光谱分析
3)SPI大豆分离蛋白
1.Effect of Addition ofSPI on the Formation and Stability of Paste;大豆分离蛋白的添加对面团形成及稳定特性的影响
2.NUTRITION VALUE EVALUATION OF WPC ANDSPI IN PROTEIN POWDER;蛋白粉中乳清浓缩蛋白和大豆分离蛋白的复配及其营养价值评价
3.Enzymatic Modification ofSPI Used in Ice Cream;冰淇淋专用大豆分离蛋白的酶法改性
4)Soybean protein isolates大豆分离蛋白
1.Effect of physical means on functional properties of the soybean protein isolates;物理方法对大豆分离蛋白功能性质影响
2.Effects of high voltage pulsed electric fields(PEF) on the structural characteristics of soybean protein isolates (SPI) were studied in this paper.本文研究了高压脉冲电场对大豆分离蛋白结构特征的影响。
3.Soybean protein isolates(SPI) was modified by protease assembly,the NSI(Nitrogen solubility index) value of the modified SPI increased sharply(from 82 to 98).用蛋白酶组合对大豆分离蛋白进行有限水解,所得水解液不苦,具有良好的风味。
5)soy protein isolates大豆分离蛋白
1.Effect of urea modification on adhesion strength and structure ofsoy protein isolates;尿素变性对大豆分离蛋白粘接强度和分子结构的影响
2.The objective of this study was to investigate the aggregation ofsoy protein isolates(SPI) hydrolysates.研究了大豆分离蛋白(SPI)水解多肽的动态聚集。
3.With the regress-orthogonal design and the conversion of reducing sugar as the index,the three important factors-the accession of honey,the substitutability ofsoy protein isolates and the inoculation-which play an important part in honey ferment sour milk were analysed and studied.以还原糖转化率为指标,利用正交回归组合设计对蜂蜜发酵酸奶中三个重要因素:蜂蜜添加量、大豆分离蛋白替代度和接种量进行研究,拟合出回归方程。
6)soy protein isolate(SPI)大豆分离蛋白(SPI)
延伸阅读
大豆分离蛋白分子式：CAS号：性质：一类新型大豆蛋白制品。无色、无味、溶解性良好的粉状制品。蛋白质含量90%以上(干基)，典型的约96%。以脱脂豆粕为原料。先从原料中分离出可溶性蛋白质和碳水化合物等的溶出物，再以食用盐酸调节pH值，至蛋白质的等电点，使蛋白质酸凝聚合而沉淀，去除碳水化合物，即行干燥成等电沉淀的分离蛋白。如将酸凝凝乳加碱中和再行干燥，则成溶解性良好的中性分离蛋白。如利用酶制剂，使酸凝凝乳部分水解后再行中和干燥，可得溶解性更好的产品。要求原料脱脂豆粕最大限度地保持蛋白质的可溶性，其蛋白质分解指数应不低于90%。可用作食品饮料的蛋白质配料和肉制品、乳制品的增量剂，还可作食品的特殊功能添加剂(如乳化剂、发泡剂等)。在以纺丝蛋白(大豆组织蛋白的一种)为基料配制高级仿肉制品时，分离蛋白是重要的配料。
