Physical modification of soybean protein isolate and the effect of modified protein on the characteristics of cake were studied.
探讨了大豆蛋白的改性及其对蛋糕品质的影响。
Gluten, modified gluten and soybean protein were added to rolled meat as application experiments.
将小麦面筋蛋白、改性后的小麦面筋蛋白、大豆分离蛋白添加到肉丸中做应用实验。
The results showed that the soybean protein fiber properties modified by sericin and cationic agent were improved greatly.
结果表明，用丝胶和阳离子交联剂对大豆蛋白纤维改性，织物的性能明显改善。
Fluorescence analysis reveals that soybean protein are modified by high pressure to have larger hydrophobic regions.
荧光分析表明，豆浆中大豆蛋白的表面疏水区域随处理压力的升高和处理时间的延长而增加；
The effects of grafting conditions on the graft yield were studied for soybean protein-modified PAN fiber.
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。
This paper makes a comprehensive description about the soybean protein adhesives characteristic, the chemical modified methods and its application prospect in environmental friendly adhesives.
文章就大豆蛋白胶粘剂性能、化学改性方法及其在环保型胶粘剂的应用前景进行全面描述。
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7S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7S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。
应用推荐