目的研究提高大豆蛋白质水解度的方法。
Objective To study the method of raised degree of hydrolysis of soybean protein.
素食者一天不应该摄取超过25克的大豆蛋白质。
Vegtarians should eat less than 25 grams of soy protein every day.
大豆蛋白质营养价值高，资源丰富，原料成本低。
The soy protein nourishment value is high, the resources are abundant, and material cost is low.
对大豆蛋白质组分及其亚基的分析方法进行了评述。
Research progress of adhesives made from chemical modification of soy protein;
然而，大豆蛋白质在现代食品加工中的应用受到一定的限制。
However the soy protein suffers some restrict in the modern application in food processing.
豆酪素是一种大豆蛋白质胶黏剂，在工业上得到广泛的应用。
Soybean casein is a kind of soybean protein adhesive, and has a wide range of applications in industry.
大豆蛋白质即是大豆类产品所含的蛋白质，含量约为38%。
Soybean protein is a protein content of soybean products, content of about 38%.
研究人员以大豆蛋白质提高了风味道给粪便汉堡染红色来开胃，增加肉的魅力。
Researchers enhanced the flavor with soy protein and used red coloring to give the poo-burger that appetizing, meaty charm.
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.
采用大豆蛋白质接枝改性腈纶，研究了接枝工艺条件对接枝率的影响。
The effects of grafting conditions on the graft yield were studied for soybean protein-modified PAN fiber.
大豆肽是大豆蛋白质经过控制性的水解、精制以后得到的一类活性肽。
The soybean peptides are a group of active peptides gotten from soybean proteins by controlled hydrolysis and refinement.
用流动法测定了大豆蛋白质在气液界面上的表面过剩浓度并回归了线性吸附方程。
Furthermore, surface excess concentration of soybean protein at gas liquid interface was measured by fluid method.
在包括大豆蛋白质每天25克的饱和脂肪和胆固醇低的饮食可降低心脏疾病的风险。
Diets low in saturated fat and cholesterol that include 25 grams of soy protein a day may reduce the risk of heart disease.
大豆活性肽不仅保持了大豆蛋白质的营养性，而且具有独特的加工功能和生物活性。
The active soybean peptides not only keep the nutrition of the soybean protein, but also own the special processing and biological functions.
本文介绍了大豆蛋白质的改性方法，包括物理改性、化学改性、酶改性和生物工程改性等。
In the article modified methods are summarized, including physical modification, chemical modification, enzymic modification and bioengineering modification.
结果表明，B型活性染料用于大豆蛋白质纤维染色具有很好的染深性、鲜艳度和较高的染色牢度。
Results showed that the dyed soybean fiber features excellent pile-on property, brilliance and color fastness.
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.
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.
就水分含量对大豆蛋白质物料微波膨化效果的影响进行了研究，认为含水量为30 %时，较适宜利用微波进行膨化；
The effects of moisture on the puffing of soybean protein with microwave heating were investigated. The protein material with 30% water was suitable to be puffed under microwave irradiation.
结果表明，在通常的挤出加工条件下，大豆蛋白质是典型的假塑性流体，其非牛顿指数在0 . 2 ~ 0 . 6之间。
The results showed that soy protein was a typical pseudoplastic fluid in normal processing ranges, and the value of flow behavior index was in the range of 0.2 ~ 0.6.
根据印染加工的特点，分别测定了大豆蛋白质纤维的热稳定性、耐酸耐碱性、吸酸吸碱量、耐氧化还原性及不同漂白剂的漂白效果。
The thermal stability , acid-resistance, alkali-resistance, oxidation-resistance, acid and alkali absorption of the soybean protein fibers were determined according to printing and dyeing process.
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.
我的大部分蛋白质来自豆腐，尽管我的确吃豆类和大豆蛋白，比如绞碎的牛肉或者酱油汉堡。
Most of my protein comes from tofu, although I do eat beans and soy protein such as fake ground beef or soy burgers.
大豆含有40%的蛋白质，比任何一种粮食作物的蛋白含量都高，而且大豆蛋白是植物蛋白中营养价值最高的蛋白质。
Soybean contains 40% protein and exceeds any crop on the content of protein and soybean protein has the most nutritional value of all the plant protein.
大豆含有40%的蛋白质，比任何一种粮食作物的蛋白质含量都高，而且大豆蛋白是植物蛋白中营养价值最高的蛋白质。
Soybean protein contains 40%protein and exceeds any crop on the content of protein and soybean protein has the most nutritional value of all the plant protein.
本文报道了以大豆蛋白和芝麻蛋白的胰蛋白酶水解物为原料，以胃蛋白酶为催化剂，通过合成类蛋白反应制取合成类蛋白质。
The plastein reaction by using tryptic hydrolyzate of soy protein and of sesame protein as substrates and pepsin as catalyst had been introduced.
本文报道了以大豆蛋白和芝麻蛋白的胰蛋白酶水解物为原料，以胃蛋白酶为催化剂，通过合成类蛋白反应制取合成类蛋白质。
The plastein reaction by using tryptic hydrolyzate of soy protein and of sesame protein as substrates and pepsin as catalyst had been introduced.
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