The behavior of aggregation of soy protein isolate (SPI) induced by Subtilisin protease was investigated.
研究了大豆分离蛋白的枯草杆菌蛋白酶水解产物的聚集行为。
The effects of soy protein isolate (SPI) on the heating of microwave and the quality and the texture of starchy products expanded by microwave were investigated.
研究了大豆分离蛋白（SPI）对淀粉物料微波加热效果、膨化过程及膨化产品的膨化率、质构的影响。
Effect of filming medium and reducing agents on the properties of soy protein isolate film (SPI) was studied.
研究了成膜介质和还原剂对大豆分离蛋白膜(SPI)性能的影响。
The degree of soy protein isolate (SPI) -saccharide graft reaction heated by electricity in the atmospheric pressure and microwave radiation were studied.
采用常压电加热与微波辐射加热两种方式对大豆分离蛋白(SPI) -糖接枝反应程度的影响进行了研究。
The preparation of curdlan and soy protein isolate(SPI) edible composite films had been studied, and glycerol was added as plasticizer. Besides, the film-forming mechanism was investigated by FT-IR.
以凝胶多糖和大豆分离蛋白作为成膜基材，添加甘油作为增塑剂，研制了一种可食性复合膜，并通过红外光谱谱图初步探讨了复合膜的成膜机理。
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。
In the preparation of fish oil microcapsules by spray drying, Effects of total solids, thermal denatuation of soy protein isolate(SPI), DE value of maltodextrane(MD) and emusifiers were discussed.
研究喷雾干燥法制备高包埋量微胶囊化鱼油的壁材选择。
In the preparation of fish oil microcapsules by spray drying, Effects of total solids, thermal denatuation of soy protein isolate(SPI), DE value of maltodextrane(MD) and emusifiers were discussed.
研究喷雾干燥法制备高包埋量微胶囊化鱼油的壁材选择。
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