• 氢键疏水相互作用静电相互作用形成大豆分离蛋白凝胶主要作用力

    Hydrogen bond, hydrophobic interaction and electrostatic interaction were major forces in the formation of SPI gels.

    youdao

  • 尽管N -乙基马来酰亚胺(NEM)能够封闭巯基,但试剂增强三种大豆分离蛋白凝胶强度

    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.

    youdao

  • 结果大豆分离蛋白浓度为13%时制备凝胶溶胀30

    Results: the optimum swelling rate(SR) is 30 at 13% of soy-protein concentration.

    youdao

  • 凝胶多糖大豆分离蛋白作为基材,添加甘油作为增塑剂,研制了一种可食性复合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.

    youdao

  • 凝胶多糖大豆分离蛋白作为基材,添加甘油作为增塑剂,研制了一种可食性复合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.

    youdao

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