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.
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.
大豆蛋白的营养价值高、资源丰富、原料成本低，并且还与食品的嗜好性、加工性等各种功能性质相关联。
Soybean protein are extensively used for processed food and traditional Chinese foods because of their functional properties and high nutritional value.
通过改性可以加强大豆蛋白的功能性质和营养，从而扩大它在食品中的应用。
Improving soy protein functionality properties and nutrition can be accomplished by means of modifications, while can expand their food applications.
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.
乳清蛋白通过改性，可以加强其功能性质，从而合理利用资源，开发新产品，扩大在食品中的应用。
Improving whey protein functionality can be accomplished by modifications, which utilize resources rationally, develop the new products and increase their food applications.
谷朊粉是一种营养丰富的植物蛋白资源，其特有功能性质在食品生产中具有广泛用途。
Wheat gluten is a kind of vegetable protein with high nutritional value. It was widely used in food industry because of its special functional properties.
通过改性可以加强大豆蛋白的功能性质和营养，从而扩大它在食品中的应用。
Improving soy protein functionality and nutrition can be accomplished by modifications, which increase their food applications.
经过适当水解能提高蛋白质的功能性质。
The functional properties of RBP were improved by hydrolysis under suitable conditions.
介绍了大豆蛋白的功能性质和改善这些功能性质的多种物理、化学和生物-酶改性的方法。
The paper introduced functional properties of soy protein and physical, chemical and biological -enzyme modified methods through which improving SPI 's.
本文以开发利用废弃的鹅血资源为出发点，从鹅血中分离制备得到主要的功能性蛋白，并对其理化性质和生物学功能进行了深入的研究。
The purpose of this thesis is the separation of main functional protein from goose blood, and the study on its physic-chemical and biological functional properties.
本文通过对大豆浓缩蛋白液的系列研究试验，对大豆浓缩蛋白液的物理化学性质、功能性等进行了大量的试验分析。
This paper studied the physical and chemical characteristic and functional property of liquid soybean protein concentrated through large series of experimental analysis.
啤酒泡沫产生的最关键的因素之一为啤酒中所含的泡沫功能性蛋白，泡沫蛋白的性质和数量很大程度上决定了啤酒泡沫的质量。
There are so many factors to effect the formation and retention of beer foam, of which foam protein is the most important one.
通过蛋白质交联可改变食品组织结构和功能性质，因此蛋白质交联在食品中有较广阔应用前景。
We can reform tissue and functional property of food by it, so protein cross-linking will have good application in food industry.
同时还介绍米糠蛋白质功能性质和营养评价。
The functional properties and nutritional evaluation of rice bran protein were introduced.
试验采用糖基化和谷氨酰胺转氨酶对谷朊改性，使蛋白质分子带有更多的极性基团，从而使其功能性质得到改善。
To improve its functional properties gluten was modified by glycosylation followed by microbial transglutaminase (MTGase) deamidation with increasing polar groups on gluten.
蛋白- 多糖共价复合是一种有效改善蛋白质功能性质的方法，近十年来，研究人员对此进行了一系列研究。
Protein-polysaccharide conjugating is one of the most effective methods to improve the function properties of protein. Researchers have investigated it for more than ten years.
蛋白质的功能性质是指食品体系在加工、贮藏、制备和消费期间影响蛋白质在食品体系中性能的那些物理和化学性质。
Functionality of food protein refers to that food protein is affected by physical and chemical properties during the processing, storage, preparation and consumption.
蛋白质水解物的功能性质与水解物的分子量相关可通过控制水解程度来得到理想性质的蛋白水解物。
The properties of hydrolysates are related to their molecular weight (MW). The hydrolysates with desired properties can be made by controlling deg ree of hydrolysis (DH).
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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