文章详细信息 关键词: 大豆分离蛋白;半乳甘露聚糖;乳化活性;乳化稳定性 [gap=1082]Keywords: soy protein isolates,galactomannan,emulsifying activity,emulsifying stability
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⑴ ⑴ ⑴ ⑴ 分离蛋白分离蛋白分离蛋白分离蛋白 (soy protein isolates): Protein 占占占占 90% ⑵ ⑵ ⑵ ⑵ 蛋白 蛋白 蛋白 蛋白 (soy protein concentrates) :::: Prote...
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commercial soy protein isolates 商用大豆分离蛋白
soy protein isolates gel 大豆分离蛋白凝胶
soy protein isolates spi 大豆分离蛋白
soy protein isolates plastic 大豆分离蛋白塑料
gels of soy protein isolates 大豆分离蛋白凝胶
The objective of this study was to investigate the aggregation of soy protein isolates (SPI) induced by Protex.
研究了大豆分离蛋白(SPI)的细菌碱性蛋白酶水解产物的聚集行为。
It was found that N-Ethylmaleimide (NEM) could increase the gel strength of all three soy protein isolates, despite of the sulfhydryl groups blocking function of this reagent.
尽管N -乙基马来酰亚胺(NEM)能够封闭巯基,但该试剂可增强三种大豆分离蛋白的凝胶强度。
Containing more than 60% of high-quality plant protein, soy protein concentrate is a protein of high nutritional value which can be used to replace protein isolates in many aspects.
大豆浓缩蛋白中含有60%以上的优质植物蛋白,是一种营养价值很高的蛋白质,可以在很多方面替代分离蛋白使用。
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