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.
以凝胶多糖和大豆分离蛋白作为成膜基材，添加甘油作为增塑剂，研制了一种可食性复合膜，并通过红外光谱谱图初步探讨了复合膜的成膜机理。
The preparation of curdlan and soy protein isolate(SPI) edible composite films had been studied, and glycerol was added as plasticizer. Besides, the film-forming mechanism was investigated by FT-IR.
菜籽浓缩蛋白和分离蛋白与大豆蛋白相比具有很高的营养价值。
Rapeseed protein concentrates and isolates have high nutritive value compared to soybean protein.
研究了成膜介质和还原剂对大豆分离蛋白膜(SPI)性能的影响。
Effect of filming medium and reducing agents on the properties of soy protein isolate film (SPI) was studied.
介绍了大豆分离蛋白的最佳生产工艺条件和生产过程中应注意的问题。
The optimal processing conditions of soybean protein isolation and remarkable problems occurred in production were also presented.
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 soybean protein isolates are largely used in the food industry because of its high nutrition and its particular functional properties.
结果表明：大豆分离蛋白（0.8%）和酪蛋白（0.2%）都可以提高原料肉的保形性。
The result showed that optimal parameters achieving the desirable binding property of the minced mutton were isolated soy protein(0.8%), modified casein(0.2%).
本发明公开了一种高强度耐水大豆分离蛋白包装薄膜及其制备方法和应用。
This invention discloses a kind of soy protein isolate packaging film with water resistance and high-strength and its preparation method.
本文用化学分析与动物实验方法研究了国内尚无报告的，黑龙江省新开发的浓缩大豆蛋白和分离大豆蛋白的营养与食品卫生质量。
The nutritional and food hygienic character of the new developed soy protein concentrate and soy protein isolate in Heilongjiang province were studied by chemical analysis and rat experiment.
用大豆分离蛋白、大豆磷脂和鲜牛奶制作的酸奶具有很高的营养价值和保健功能。
With the soybean separation protein, the soybean phosphatide and the fresh milk manufacture yoghurt has the very high nutritional value and the health care function.
由于大豆分离蛋白制备成膜后，其消化率和赖氨酸有效性下降，因此将大豆蛋白膜称为生物可降解膜似乎比称作可食性膜更科学。
Thus, it appeared that it was more reasonable to make films prepared from soy protein isolate as biodegradable films rather than as edible films.
而通过现代复合改性技术能明显改善大豆分离蛋白功能性和营养性，为扩大大豆分离蛋白应用领域开辟一条新的思路。
Using comprehensive modification can improve the functional properties and nutrition of SPI remarkably, which provides a new train of thought for extending applied field of SPI.
制备可食性包装膜的成膜液是由大豆分离蛋白和明胶两种溶液混合得到的。
Film solution for preparing the film is obtained by mixing two solutions of soybean protein isolate and glutin.
通过单因素实验，通过感官评定和涂抹性指标确定了涂抹型再制干酪的基本配方，并应用质地剖面分析（TPA）研究了脱脂乳粉、大豆分离蛋白、乳清粉和无水黄油对涂抹型再制干酪质地的影响。
This paper gave the formulation through sensory evaluation and spreadability and compared the effect of skim milk powder, soybean protein isolate, whey powder and butter on texture by TPA.
本发明是一种酶解分离超微脱腥大豆蛋白制品，包括溶液和粉末。
The invention relates to soybean protein product without the smell of fish with ultramicro granularity be proteases enzymolysis.
采用超滤法和碱溶酸沉法分别制备不同的大豆分离蛋白，并研究它们在功能特性上的差异。
Different kinds of SPI were prepared by ultrafiltration (UF) and acid precipitation respectively and the functional properties were studied.
介绍国内外大豆分离蛋白的生产历史和现状。
The paper introduced the history and actuality of soybean protein isolate, finding out the technical problems of producing soybean protein isolate.
结果表明，碱提酸沉膜分离法的分离效果明显优于传统的方法，所得的7S和11S大豆球蛋白的纯度可以分别达到75.5%和84.7%。
Results showed that the new method is better than traditional methods and the purity of 7S and 11S is 75.5% and84.7% respectively.
用大豆分离蛋白、大豆磷脂和鲜牛奶制作的酸奶具有很高的营养价值和保健功能。
With the soybean separation protein, the soybean phosphatide and the fresh milk manufacture yo...
研究微波加热条件下，用碱性蛋白酶和胰蛋白酶双酶水解大豆分离蛋白。
In double enzyme hydrolysis, we find that when trypsin and acid protease hydrolyze chicken together at their op.
乳清浓缩蛋白和分离（从牛奶），自然和人工香草口味，瓜尔豆胶，醋磺内酯钾，三氯蔗糖，大豆卵磷脂。
Whey protein concentrate and isolate (from milk), natural and artificial vanilla flavors, guar gum, acesulfame potassium, sucralose, and soy lecithin.
乳清浓缩蛋白和分离（从牛奶），自然和人工香草口味，瓜尔豆胶，醋磺内酯钾，三氯蔗糖，大豆卵磷脂。
Whey protein concentrate and isolate (from milk), natural and artificial vanilla flavors, guar gum, acesulfame potassium, sucralose, and soy lecithin.
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