在这里，水解作用把大豆蛋白大分子碎解为几种基本的氨基酸，比如谷氨酸。
Hydrolysis, in this instance, breaks larger soy protein molecules into their constituent amino acids, such as glutamic acid.
她说：“多年来，我们已经知道大豆蛋白是必需氨基酸的良好来源。”
For years we've known that soy protein is a good source of essential amino acids.
大豆肽有大量的支链氨基酸和谷氨酸，有报道称它们可以促进肌肉的生长。
The soybean peptide has much branched chain amino acids and glutamine which are reported to stimulate muscle hypertrophy.
氨基酸来源于蔬菜和豆类，如大豆、扁豆、花椰菜和菠菜，能起到降血压的作用。
Amino acids from vegetables and pulses - such as beans, lentils, broccoli and spinach - were associated with lower blood pressure.
大豆这种种植食物包含所有的必需氨基酸，使之成为一个完整的蛋白质来源。
Soy is a plant food which contains all the essential amino acids, making it a complete protein source.
大豆这种种植食物包含所有的必需氨基酸，使之成为一个完整的蛋白质来源。
Soy is a plant food which contains all the essential amino acids, making it a completeprotein source.
植物蛋白，像那些从大豆中获得的，是必需氨基酸宝贵资源，但是因有纤维特征它们缺乏肉的粘稠度和质构。
Plant proteins such as those from soybean are valuable sources of essential amino acids, but they lack the consistency and texture of meat because of their fibrous character.
大豆中含大量蛋白质，其中包括所有人体必需的氨基酸(唯一如此的植物)。
Soy beans contain high amounts of protein, including all essential amino acids (the only such vegetable source).
特别添加超级氨基酸—大豆肽蛋白。
发酵液中的多肽含量先增后减，表明发酵进程是按大豆蛋白水解成多肽，多肽水解成游离氨基酸顺序进行。
The content of peptides in fermented liquid first increased and then decreased, so as to indicate that the soy protein was hydrolyzed into peptide and then into free amino acid during fermentation.
大豆低聚肽链会有2 - 4氨基酸。
深海鱼油，大豆卵磷脂，生物素，各种氨基酸，葡萄糖酸锌及保健趋虫药。
Dipsy fish oil, soy lecithin, biotin, various amino acid, zinc gluconate, as well as anti-louse element.
这些结果提示，大豆高支低芳氨基酸混合物对肝功不全的治疗具有显著作用。
These results indicated that the soybean high branched-chain and low aromatic amino acid mixture had better effects in treatment of hepatic dysfunction.
目的：对盐酸水解大豆饼粕制备复合氨基酸的工艺条件进行优选。
Aim: the hydrolysis conditions of the preparation of compound amino acids from defatted soybean by hydrochloric acid are optimized.
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.
以“垦农4号”为材料，利用锰浸种和初花期叶面喷施，在小区试验的条件下研究了锰对大豆根系伤流量、伤流液中硝态氮和氨基酸含量调控的效应。
The influence of bleeding sap and Nitrate-nitrogen, Amino acid in root sap of K4 which grown in the zone is researched in seed treatments and initial bloom stage after spraying on leaf with EDTA-Mn.
蛋白质含量高达20%，含有20多种氨基酸，特别添加了大豆异黄酮。
The protein content reaches 20%, containing more than 20 kinds of amino acids. It specially added soybean isoflavone.
用0.35％甲醛处理的大豆粉，在体外人工瘤胃培养时，氨基酸和氨的释放水平都低于对照组。
Soybean flour was treated with 0.35% formaldehyde. The release rates of amino acids and ammonia from it were decreased in vitro.
报道了利用大豆和牛奶为原料，经过微生物酶制剂水解作用生产氨基酸饮料的工艺技术。
Technology and technique of beverages production using microbial enzyme preparation to hydrolyze soybean and milk as raw material are reported in this paper.
大豆蛋白质营养价值高，氨基酸组成比例适宜，必需氨基酸平衡良好。
The soybean protein has many good characters, such as high nutritional value, suitable amino acid constitution and good equilibrium of the essential amino acid.
大豆多肽是大豆蛋白的水解产物，其氨基酸组成与大豆蛋白几乎一样，且必需氨基酸平衡良好，含量丰富；
Soybean polypeptides are hydrolysates from soybean protein. They have almost the same amino acid composition as soybean protein and the essential amino acids in them are rich and balanced.
因此，降低大豆胰蛋白酶抑制剂的活性、平衡大豆蛋白质的氨基酸组成对提高大豆蛋白质的利用率至关重要。
Trypsin protease inhibitor can decrease the utilization of protein, and result in the loss of soybean nutrition for human beings.
在氨基酸水平上，蒙古黄芪异黄酮合成酶与大豆、鹰嘴豆、豌豆、刺甘草异黄酮合成酶的氨基酸序列分别有80％、83％、79％、83％的相同性和88％、89％、87％、88％的相似性。
Hsiao had 80%, 83%, 79%, 83% identity and 88%, 89%, 87%, 88% similarity with Glycin max, Cicer arietinum, Pisum sativum and Glycyrrhiza echinata respectively.
在布拉格专门配制的液体大豆蛋白氨基酸酱油中时有大豆沉积物发生，这是很正常的，用先动摇即可。
Essential Amino Acids in naturally occurring amounts from Bragg specially formulated liquid soy protein only. Shake if soy sediment occurs.
结果1%的大豆蛋白质溶液经胰蛋白酶水解，水解液呈苦味，添加氨肽酶可较好地脱苦，水解液中游离氨基酸的总量增加了28.8%，疏水氨基酸的量也明显增加。
The bitterness could be removed by the addition of aminopeptidase. The amount of free amino acids was increased by 28.8 % and the amount of hydrophobic amino acid was also in-creased obviously.
结果1%的大豆蛋白质溶液经胰蛋白酶水解，水解液呈苦味，添加氨肽酶可较好地脱苦，水解液中游离氨基酸的总量增加了28.8%，疏水氨基酸的量也明显增加。
The bitterness could be removed by the addition of aminopeptidase. The amount of free amino acids was increased by 28.8 % and the amount of hydrophobic amino acid was also in-creased obviously.
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