Compared with the functionalities of soy protein isolate, those of final products have been improved, such as gelation, emulsification and foam.

• 经与市售的大豆分离蛋白产品进行功能性质的比较,大豆分级蛋白的某些功能性质,如胶凝性、乳化性、发泡性得到了改善和提高。