介绍了大豆的各种组成成分及其生理功能特性，指出大豆食品具有极高的营养价值。
This thesis reports the components of soybean and their physiology functions. It points out that soybean food has much high nutrition value.
油脂代用品具有和天然脂肪相似的口感、物化性质和生理功能特性，可以降低脂肪的摄入总量，在食品工业中具有广阔的应用前景。
Fat substitutes have the same properties, physiological characteristics and functions as fat, which can reduce the total quantity of fat intake and have prospective applications in food industry.
介绍了大豆低聚糖的物理化学特性、生产工艺流程、生理功能，并阐述了其在食品工业中的应用。
The physical and chemical properties, production process and physiological functions of soybean oligosaccharide are introduced, and its use in the food industry described.
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