The results indicated that both the modifications of chemistry and enzyme methods could take some meliorations to the function of Soybean 7S globulin.
本文对大豆7S球蛋白的乙酰化、磷酸化及蛋白酶改性进行了研究，以蛋白质的持水性、乳化能力和吸油性为指标，评价改性效果。
The 7s and 11s globulin content of 5 soybean varieties grown in 11 locations of Heilongjiang province, Jilin province and Liaoning province were analysed with the line gradient SDS-PAGE.
利用线性梯度SDS - PAGE方法分析东北地区(黑龙江省、吉林省和辽宁省)11个地点的5个大豆品种的7s和11s球蛋白含量。
The mechanism of transparent gel forming from soybean 7s globulin was studied.
探讨了大豆7S球蛋白形成透明凝胶机理。
The mechanism of forming transparent gel from soybean 7s globulin was studied.
探讨了大豆7S球蛋白形成透明凝胶机理。
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。
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