HYDROLYZED SWEET ALMOND PROTEIN 水解甜杏仁蛋白
Sweet Almond Protein 甜杏仁蛋白
sugary almond protein 甜杏仁蛋白
almond protein beverage 巴旦木蛋白饮料
Separated Almond Protein 杏仁分离蛋白
almond major protein 杏仁主要蛋白
Separated Almond meat Protein 杏仁粕分离蛋白
separate protein almond 苦杏仁分离蛋白
Compared with soybean isolate protein, sweet almond protein had worse foaming capacity but similar foam stability.
大豆分离蛋白起泡性优于甜杏仁蛋白,而泡沫稳定性相似。
参考来源 - 水酶法提取甜杏仁油及水解蛋白的研究Temperature and pH value have great influence on the ability of water-retainment and protein solubility of almond protein respectively.
杏仁蛋白粉的持水能力受加热温度的影响较大,杏仁蛋白溶解度受pH 值的影响较大。
参考来源 - 反胶束法分离杏仁蛋白和油脂的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
Main ingredients: placenta extract, silk cellulose protein, almond protein, collagen protein, hyaluronic acid.
成分：胎盘素、丝素蛋白、杏仁蛋白、胶原蛋白、透明质酸。
The amino acid composition of almond protein and the Fatty acid composition of almond oil were determined by GC and amino acid automatic instrument.
试验用气相色谱仪和氨基酸自动分析仪测定了杏仁油脂的脂肪酸组成和杏仁蛋白质的氨基酸组成。
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。
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