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soy protein isolate based film 大豆分离蛋白膜
An edible film which instantly dissolves in the hot water was developed on the base of soy protein isolate and carboxy methyl cellulose was added as the intensifier and glycerol as the plasticizer. 摘要以大豆分离蛋白作为该膜的基材，添加羧甲基纤维素钠作为增强剂，甘油作为增塑剂，研制了一种可迅速溶于热水的可食薄膜。
Glycidyl methacrylate(GMA) modified soy protein isolate(SPI) plastics were prepared via the compression molding. 用模压的方法制备了甲基丙烯酸缩水甘油酯(GMA)改性大豆分离蛋白质(SPI)塑料。
The effect of xanthan etc foam stabilizing agent on the foaming properties of soy protein isolate were studied. 探讨了黄原胶等稳泡剂对大豆分离蛋白起泡性的影响。
Under the microwave heating, alkling protease and trypsin were used to hydrolyze soy protein isolate in this paper. 研究微波加热条件下,用碱性蛋白酶和胰蛋白酶双酶水解大豆分离蛋白。
This paper introduces the technological process of complexed proteinwith soy protein isolate and phospholipid. 本文介绍了磷脂复合大豆分离蛋白的生产方法。
The products are currently operating soy protein isolate, soy protein concentrate, potassium sorbate, and so on. 目前经营的产品有大豆分离蛋白，大豆浓缩蛋白，山梨酸钾等等。
Keywords edible film;curdlan;soy protein isolate; 可食性膜;凝胶多糖;大豆分离蛋白;
Using the Aspergillus M3 protease to hydrolyze soy protein isolate(SPI),the best condition of pretreatment and enzymic hydrolysis was determined. 用曲霉M3蛋白酶水解大豆分离蛋白,对最佳预处理条件和酶解工艺条件进行了研究。
Maltodextrin,soy protein isolate(SPI) and xanthan cum were selected as wall-material,and emulsion were dried by spray-drying technology. 试验结果表明:采用喷雾干燥法,以麦芽糊精、大豆分离蛋白、黄原胶为壁材,可制得高包埋率的芝麻油微胶囊产品;
Male weaning hamsters at 3 weeks of age were fed either casein (CAS) or soy protein isolate (SPI) semipurified diet for 4 weeks (phase 1). 摘要出生三周刚断奶的雄性的田鼠，喂食含酪蛋白或大豆蛋白的半合成饲料四周（第一期），然后转为给予普通饮食（第二期）一周（实验一）或四周（实验二）；
potato starch isolate based film 马铃薯原淀粉膜
The preparation of curdlan and soy protein isolate(SPI) edible composite films had been studied, and glycerol was added as plasticizer. 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。
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。
The results indicate: cheese containing 5% soy protein isolate showed acceptable organoleptic properties that was superior to the control. 结果表明,质量分数为5%25大豆分离蛋白的干酪与纯牛乳干酪相比,其感官特性最佳。
The complex microspheres based on sodium alginate (AL) and soy protein isolated (SPI) were prepared by crosslinking the mixing solution with Ca(superscript 2+). 摘要利用钙离子交联海藻酸钠/大豆分离蛋白共混溶液，制得海藻酸钠/大豆分离蛋共混凝胶微球。
Some functional propertiesof enzymatically modified soy protein concentrate with degrees of hydrolysis (DH)of 3%and 6%were superior to those of soy protein isolate. 以水解度（DH）为3%25和6%25的酶法改性大豆浓缩蛋白的功能性质相当或超过大豆分离蛋白。
Soy Soymilk, tofu, tempeh, edamame, soybeans, soy protein isolate, soy sauce, soy nuts, TVP or textured vegetable protein (defatted soy flour), tamari, miso. 大豆豆奶、豆腐、 tempeh 、 edamame 、大豆、去蛋白大豆、酱油、大豆坚果、 TVP 或者植物组织蛋白 ( 被脱脂的豆粉 ) ， tamari ，味噌。
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。
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。