Using defatted soy flour as raw material, the modified soy protein were prepared in microwave oven.
以低温脱脂大豆粉为原料，采用微波加热方式制备接枝改性大豆蛋白。
This invention is related to a modified soy protein plastics that is mainly made from soy separating protein and method for making same.
本发明涉及一种由大豆分离蛋白为主要原料的改性大豆蛋白塑料及其制备方法。
Four kinds of soy protein was modified by Transglutaminase, surface hydrophobicity of protein was measured under different conditions, and single factor and orthogonal experiments was determined.
本课题首先根据转谷氨酰胺酶修饰四种蛋白，测定其在不同条件下蛋白表面疏水性的变化趋势，并进行单因素及正交实验。
The paper introduced functional properties of soy protein and physical, chemical and biological -enzyme modified methods through which improving SPI 's.
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 result showed that optimal parameters achieving the desirable binding property of the minced mutton were isolated soy protein(0.8%), modified casein(0.2%).
结果表明：大豆分离蛋白（0.8%）和酪蛋白（0.2%）都可以提高原料肉的保形性。
Soy protein isolate was modified with glucose through Maillard Reaction. Compared the emulsifying property of glycosylated SPI with SPI, the result showed the emulsifying property of SPI-G was higher.
大豆分离蛋白通过美拉德反应进行糖基化改性并将改性后的糖基化分离蛋白与大豆分离蛋白的乳化性进行对比分析研究，结果表明，糖基化分离蛋白乳化性在很大范围内有提高。
Soy protein isolate was modified with glucose through Maillard Reaction. Compared the emulsifying property of glycosylated SPI with SPI, the result showed the emulsifying property of SPI-G was higher.
大豆分离蛋白通过美拉德反应进行糖基化改性并将改性后的糖基化分离蛋白与大豆分离蛋白的乳化性进行对比分析研究，结果表明，糖基化分离蛋白乳化性在很大范围内有提高。
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