• The packing film is composed mainly of soybean protein isolate and glutin.

    发明的可食性包装膜主要大豆分离蛋白明胶组成。

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  • The behavior of aggregation of soy protein isolate (SPI) induced by Subtilisin protease was investigated.

    研究大豆分离蛋白枯草杆菌蛋白酶水解产物的聚集行为

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  • Papain and chymopapain can coagulate soybean protein isolate (SPI), both of them are cysteine proteinases.

    木瓜凝乳酶木瓜蛋白酶具有促进大豆蛋白形成乳的作用,同时它们也是巯基蛋白酶。

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  • Effect of filming medium and reducing agents on the properties of soy protein isolate film (SPI) was studied.

    研究了成介质还原剂大豆分离蛋白(SPI)性能影响

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  • Film solution for preparing the film is obtained by mixing two solutions of soybean protein isolate and glutin.

    制备可食性包装膜成膜液大豆分离蛋白明胶两种溶液混合得到

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  • The effect of xanthan etc foam stabilizing agent on the foaming properties of soy protein isolate were studied.

    探讨黄原胶大豆分离蛋白起泡影响

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  • The chickpea protein isolate was prepared by alkali extraction and acid precipitation. The protein content was 91.53%.

    法制鹰嘴分离蛋白质蛋白质含量为91.53%。

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  • This research studies the effects of storage on wheat protein film , soy protein isolate film and wheat-soy protein film.

    研究存放时间小麦蛋白大豆蛋白膜以及小麦-大豆复合膜机械性能、通透性等性能影响

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  • Traditional modifying technology on soybean protein isolate (SPI), can improve only one or some functional properties of SPI.

    传统方法大豆分离蛋白SPI)进行改性改善一个几个功能性

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  • Meanwhile the more exposed hydrophobic amino acid groups by heat treatment, the better foaming capacity of soy protein isolate.

    由于热处理能够使蛋白质分子表面暴露水性氨基酸残基增加,从而提高大豆分离蛋白起泡能力

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  • Physical modification of soybean protein isolate and the effect of modified protein on the characteristics of cake were studied.

    探讨大豆蛋白改性及其蛋糕品质的影响

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  • The results showed:when guar gum was added into one-component soy protein isolate system, surface hydrophobicity value decreased.

    结果表明尔胶多糖加入组分大豆分离蛋白体系后,会使体系表面疏水降低;

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  • This invention discloses a kind of soy protein isolate packaging film with water resistance and high-strength and its preparation method.

    发明公开了强度大豆分离蛋白包装薄膜及其制备方法应用。

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  • The modification and preparation condition that influence the mechanics performance of soy protein isolate biodegradable material were studied.

    探讨改性制备因素大豆分离蛋白可生物降解材料性能影响。

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  • Thus, it appeared that it was more reasonable to make films prepared from soy protein isolate as biodegradable films rather than as edible films.

    由于大豆分离蛋白制备后,消化率和赖氨酸有效性下降,因此将大豆蛋白膜称为生物可降解膜似乎称作可食性膜科学。

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  • In this thesis, the processing technology of the soy protein isolate biodegradable materials and the mechanism of affecting factors were studied.

    本文研究了大豆分离蛋白作为原料研制可生物降解材料工艺条件各影响因素作用机理

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  • This research studies the effects of relative humidity of environment on wheat protein film, soy protein isolate film and wheat -soy protein film.

    研究环境湿度小麦蛋白大豆蛋白膜以及小麦-大豆复合膜机械性能、通透性等影响

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  • The paper introduced the history and actuality of soybean protein isolate, finding out the technical problems of producing soybean protein isolate.

    介绍国内外大豆分离蛋白生产历史现状

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  • We have a state of the art R&D facility for supply of Whey Powder, Soya Protein Isolate, Skim Milk Powder, Rennet, Yoghurt Starter Cultures etc We …

    牛龙江,杨金海,谢明,浅谈乳清蛋白及低聚糖酸牛奶中的可利用性。

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  • The modification factors and preparation factors which influence the mechanics performance of soy protein isolate biodegradable material were studied.

    结果表明,改性制备因素材料力学性能有显著影响;

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  • The degree of soy protein isolate (SPI) -saccharide graft reaction heated by electricity in the atmospheric pressure and microwave radiation were studied.

    采用常压加热微波辐射加热两种方式对大豆分离蛋白(SPI) -接枝反应程度影响进行了研究。

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  • 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.

    研究大豆分离蛋白SPI淀粉物料微波加热效果、膨化过程膨化产品膨化率、质构影响。

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  • The invention provides a method for preparing exorphins from soybean protein isolate by fractional hydrolysis, which relates to a method for preparing exorphins.

    分步水解大豆分离蛋白制备肽的方法涉及一种制备外啡肽的方法。

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  • The biodegradability of the degradable material from soy protein isolate was also determined, the tested result showed that the biodegradability suit to national standard.

    实验对大豆分离蛋白可生物降解材料进行降解性能测试,测试结果表明材料降解性能符合国家标准。

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  • The effect on the emulsification of soya protein isolate used in meat with a few kinds of food additives was studied, and the optimal recipe was confirmed by orthogonal experiment.

    主要研究几种食品添加剂肉制品加工大豆分离蛋白乳化性质影响通过正交试验优化确定了几种添加剂的最佳添加比例。

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  • This paper gave the formulation through sensory evaluation and spreadability and compared the effect of skim milk powder, soybean protein isolate, whey powder and butter on texture by TPA.

    通过单因素实验,通过感官评定涂抹性指标确定了涂抹型再制干酪的基本配方应用质地剖面分析(TPA)研究脱脂乳粉大豆分离蛋白乳清和无水黄油涂抹型再制干酪质地影响

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  • Formulated with soy protein isolate, naturally derived from soy beans, Nutrilite protein provides low fat - and low cholesterol - protein, making it a healthier source of protein than meat.

    提炼自纯天然大豆提供脂肪、低胆固醇蛋白质,是肉类佳的蛋白质来源

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  • Formulated with soy protein isolate, naturally derived from soy beans, Nutrilite protein provides low fat - and low cholesterol - protein, making it a healthier source of protein than meat.

    提炼自纯天然大豆提供脂肪、低胆固醇蛋白质,是肉类佳的蛋白质来源

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