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Keywords soy protein isolates;aggregation;turbidity;PMSF; 大豆分离蛋白;动态聚集;浊度;PMSF;
Keywords soy protein isolates;plastic;phosphates;filler; 大豆分离蛋白;塑料;磷酸盐;填充剂;
Keywords soy oligopeptides;soy protein isolates;nitrogen metabolism;nitrogen balance;animal test; 大豆低聚肽;大豆分离蛋白;氮代谢;氮平衡;动物试验;
Keywords soy protein isolates;7S globulin;11S globulin;papain;chymopapain;storage modular;loss modular;phase angle;molecular weight distribution; 大豆分离蛋白;7S蛋白;11S蛋白;木瓜蛋白酶;木瓜凝乳酶;储能模量;损耗模量;相位角;分子量分布;
Keywords Soy protein isolate （SPI） Phosphorylation Functionality; 大豆分离蛋白;磷酸化;功能特性;
Keywords Soy protein isolate;Ultrasonic;Properties;Fortify; 大豆分离蛋白;超声波;性能;强化;
Keywords soy protein isolate;glycidyl methacrylate;cross-linking modification; 甲基丙烯酸缩水甘油酯;大豆分离蛋白质;交联改性;
Keywords soy protein isolate（SPI）;polyhydroxybutyrate（PHB）;modification; 大豆分离蛋白;聚羟基丁酸酯;改性;
Keywords soy protein isolated;Carboxyl Methyl Glucomannan;film properties; 大豆分离蛋白;羧甲基葡甘聚糖;膜性能;
Keywords soy protein isolate;subtilisin protease;aggregation;stability; 大豆分离蛋白;枯草杆菌蛋白酶;聚集;稳定性;
Keywords soy protein isolate;acetylate;modification;biodegradable materials; 大豆分离蛋白;乙酸酐;改性;可生物降解材料;
Keywords soy protein isolate film;monoglyceride;glucose;freeze storage; 大豆分离蛋白膜;单甘酯;葡萄糖;冷冻保藏;
Keywords soy protein isolate;konjak gum;Aristichthy nobilis;surimi;gel properties; 大豆分离蛋白;魔芋胶;鳙鱼;鱼糜;凝胶特性;
The denature temperature(Td)of soy protein isolates decreased with the addition of 8% emulsifiers. 添加8%25的乳化剂都降低了大豆分离蛋白的变性温度,有利于塑料的塑化。
The influence of thermal treatment of SPI on the stability of soy protein isolates (SPI) hydrolysates was studied. 摘要研究了预热处理时大豆分离蛋白(SPI)水解多肽溶液稳定性的影响。
Keywords soy protein isolate;ethanol;functionality;gelation;HPLC;light scattering; 大豆分离蛋白;乙醇;功能性质;凝胶;HPLC;光散射;
Keywords Soy Protein Isolate;Dynamic high pressure microfluidization;Functional properties; 大豆分离蛋白;动态超高压微射流;功能性质;
This paper reported that ultrasonic treatment could be used to prepare soluble aggregates of commercial soy protein isolates (SPI). 本文报道了超声处理制备可溶的商用大豆分离蛋白(SPI)絮凝物。
The limited hydrolysis of partly heat-denaturalized soy protein isolates(SPI) to reduce its viscosity and gel property was studied. 主要探讨了通过酶改性热变性大豆蛋白得到一种低黏度凝胶型大豆分离蛋白的方法。
Keywords soy protein isolate;styrene;vinyl-acetic easter;carboxyethylcellulose （CEC）;graft polymerization;edible films; 大豆分离蛋白;接枝共聚;苯乙烯;醋酸乙烯酯;羧乙基纤维素;可食性膜;