通过在面粉中添加不同比例的大豆分离蛋白，分析其对面粉蛋白质品质、面团流变学特性、面条色泽及蒸煮品质、感官品质的影响。
By adding different proportion soybean isolate protein to flour, then analyzing the effect of soybean isolate protein to flour protein quality, dough rheology properties, noodle color and quality.
利用脂肪氧合酶、亚油酸和大豆分离蛋白构建的模拟体系，研究了脂质氧化诱导的大豆蛋白质聚集的机理。
A model system consisting of linoleic acid, lipoxygenase and soybean protein isolate was established to investigate the mechanism of aggregation of soybean proteins induced by lipid oxidation.
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。
Meanwhile the more exposed hydrophobic amino acid groups by heat treatment, the better foaming capacity of soy protein isolate.
大豆浓缩蛋白中含有60%以上的优质植物蛋白，是一种营养价值很高的蛋白质，可以在很多方面替代分离蛋白使用。
Containing more than 60% of high-quality plant protein, soy protein concentrate is a protein of high nutritional value which can be used to replace protein isolates in many aspects.
大豆分离蛋白的碱浸提酸沉淀工艺，目前普遍存在蛋白质回收率低，分离蛋白成品得率低，纯度低的问题。
The major problems such as lower recovery ratio of protein, lower yield and purity of finished products existed in the process of isolating soy protein by alkali extraction and acid precipitation.
大豆分离蛋白的碱浸提酸沉淀工艺，目前普遍存在蛋白质回收率低，分离蛋白成品得率低，纯度低的问题。
The major problems such as lower recovery ratio of protein, lower yield and purity of finished products existed in the process of isolating soy protein by alkali extraction and acid precipitation.
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