材料：大豆分离蛋白，植物纤维，淀粉。
研究了大豆分离蛋白膜对鸡蛋的保鲜作用。
The effects of soy protein isolate film on eggs preservation 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.
酶促水解可以显著提高大豆分离蛋白的热凝结性。
Enzymatic hydrolysis can remarkably enhance heat coagulability in separating protein from soybean.
探讨了醇洗豆粕对大豆分离蛋白起泡性能的影响。
The effects on the foaming property of soybean protein isolates prepared with alcohol washing soybean meal were studied.
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.
探讨了黄原胶等稳泡剂对大豆分离蛋白起泡性的影响。
The effect of xanthan etc foam stabilizing agent on the foaming properties of soy protein isolate were studied.
该文主要探讨醇洗豆粕对大豆分离蛋白热稳定性影响。
The technique of differential scanning calorimetry was applied to study the effects of alcohol washed soybean meals on thermal stability of soybean protein isolates.
该文研究了高压脉冲电场对大豆分离蛋白功能性质的影响。
Effects of high intensity pulsed electric field on the functional properties of soybean protein were studied.
研究了大豆分离蛋白的枯草杆菌蛋白酶水解产物的聚集行为。
The behavior of aggregation of soy protein isolate (SPI) induced by Subtilisin protease was investigated.
结果：大豆分离蛋白浓度为13%时制备的凝胶溶胀率为30；
Results: the optimum swelling rate(SR) is 30 at 13% of soy-protein concentration.
探讨了改性制备因素对大豆分离蛋白可生物降解材料的性能的影响。
The modification and preparation condition that influence the mechanics performance of soy protein isolate biodegradable material were studied.
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.
国产大豆分离蛋白的溶解性好于进口产品，但分散性却低于进口产品；
The SPI made in China had higher solubility and lower spread ability in water than the imported product .
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.
研究了大豆分离蛋白（SPI）的细菌碱性蛋白酶水解产物的聚集行为。
The objective of this study was to investigate the aggregation of soy protein isolates (SPI) induced by Protex.
传统方法对大豆分离蛋白（SPI）进行改性，只可改善一个或几个功能性；
Traditional modifying technology on soybean protein isolate (SPI), can improve only one or some functional properties of SPI.
氢键、疏水相互作用和静电相互作用是形成大豆分离蛋白凝胶的主要作用力。
Hydrogen bond, hydrophobic interaction and electrostatic interaction were major forces in the formation of SPI gels.
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.
可溶性番茄籽蛋白起泡能力略优于大豆分离蛋白，但泡沫稳定性不如大豆分离蛋白。
Compared with soy isolate protein, tomato seed protein had better foaming capacity but worse foam stability.
并根据当前研究现状及存在问题对大豆分离蛋白在面制品加工中的应用进行了展望。
According to the current research progress and present problems, the applications of SPI in flour products are proposed.
将小麦面筋蛋白、改性后的小麦面筋蛋白、大豆分离蛋白添加到肉丸中做应用实验。
Gluten, modified gluten and soybean protein were added to rolled meat as application experiments.
大豆分离蛋白生产线的设备配置与安装、调试工作是大豆分离蛋白工程建设的关键步骤。
The configuration, installation and adjustment of equipments in production line are key steps in isolated soybean protein project construction.
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%).
本文主要综述大豆分离蛋白功能性质，并简要概述影响大豆分离蛋白功能性质的主要因素。
This paper focuses on the functional properties and briefly reviews the major factors which affect functional properties of soybean protein isolates.
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.
尽管N -乙基马来酰亚胺(NEM)能够封闭巯基，但该试剂可增强三种大豆分离蛋白的凝胶强度。
It was found that N-Ethylmaleimide (NEM) could increase the gel strength of all three soy protein isolates, despite of the sulfhydryl groups blocking function of this reagent.
尽管N -乙基马来酰亚胺(NEM)能够封闭巯基，但该试剂可增强三种大豆分离蛋白的凝胶强度。
It was found that N-Ethylmaleimide (NEM) could increase the gel strength of all three soy protein isolates, despite of the sulfhydryl groups blocking function of this reagent.
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