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.
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.
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.
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.
实验对大豆分离蛋白可生物降解材料进行降解性能的测试，测试结果表明材料的降解性能符合国家标准。
The biodegradability of the degradable material from soy protein isolate was also determined, the tested result showed that the biodegradability suit to national standard.
采用常压电加热与微波辐射加热两种方式对大豆分离蛋白(SPI) -糖接枝反应程度的影响进行了研究。
The degree of soy protein isolate (SPI) -saccharide graft reaction heated by electricity in the atmospheric pressure and microwave radiation were studied.
一些研究提示，大豆食品、分离出的大豆蛋白或是黄酮异构体衍生物的补充品可能对人体有益，然而另一些研究却没有发现对人体有益。
Some studies have suggested that soy-based foods, isolated soy protein or isoflavone-containing supplements may be beneficial, while others have found no advantage.
主要研究了几种食品添加剂对肉制品加工用大豆分离蛋白乳化性质的影响，通过正交试验优化确定了几种添加剂的最佳添加比例。
The effect on the emulsification of soya protein isolate used in meat with a few kinds of food additives was studied, and the optimal recipe was confirmed by orthogonal experiment.
研究了大豆分离蛋白（SPI）对淀粉物料微波加热效果、膨化过程及膨化产品的膨化率、质构的影响。
The effects of soy protein isolate (SPI) on the heating of microwave and the quality and the texture of starchy products expanded by microwave were investigated.
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.
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.
以大豆分离蛋白为原料提取7S球蛋白，研究了风味复合蛋白酶对大豆7 S球蛋白的改性作用，并且评价了7s球蛋白改性前后的功能性质。
Modified effects of flavourzyme on 7s globulin extracted from soybean separated protein and functionality of modified and unmodified 7s globulin were studied.
以大豆分离蛋白为原料提取7S球蛋白，研究了风味复合蛋白酶对大豆7 S球蛋白的改性作用，并且评价了7s球蛋白改性前后的功能性质。
Modified effects of flavourzyme on 7s globulin extracted from soybean separated protein and functionality of modified and unmodified 7s globulin were studied.
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