您要查找的是不是:
- In the system, whey soy proteins, soybean oligosaccharides and soybean saponins would badly influence the adsorption process because of their different reasons. 其中的大豆乳清蛋白、大豆低聚糖和大豆皂甙各自由于不同的原因而可能对大豆异黄酮的吸附产生较大的影响。
- Whey soy proteins(WSP)are acid soluble proteins in whey from soybean processing industry.Its characterization and application were studied more and more. 大豆乳清蛋白是大豆加工业产生的大豆乳清水中的酸溶性蛋白成分,它的性质及其应用越来越受到人们的重视。
- SUMMARY ON THE MAIN COMPONENTS OF WHEY SOY PROTEINS 大豆乳清蛋白的主要成分概述
- whey soy proteins 大豆乳清蛋白
- Yes, soy protein increased muscle mass just as well as whey protein did. 没错,大豆蛋白在增加肌肉体积方面和乳清蛋白完全一样。
- Simmering improved eating qualities of the emulsified meatballs made of soy proteins while decreased the qualities of those made of whey or gluten. 慢煮可增进以大豆蛋白制造之低脂贡丸的官能品质,但却可降低以乳经清蛋白或谷蛋白制造之低脂贡丸的官能品质。
- Soy protein concentrate was enzymatically modified. 采用酶法对大豆浓缩蛋白进行改性。
- When such soy whey was treated with ultrafiltration, not only soy proteins lost in whey were recovered and the utilization rate of soy proteins was improved, but also the pressure on the environment pollution would be relieved to some extent. 该工艺产生的乳清若加以适当的处理(如超滤),不仅可以回收大豆蛋白,提高大豆蛋白的利用率,而且可减轻乳清排放所引起的环境污染。
- The proteins and oligosaccharides contents of soy whey, which originated from the preparation of soy protein isolates prepared with aqueous alcohol washed soy meals, were much lower than that by traditional production technology. 摘要与传统的大豆分离蛋白生产工艺相比,豆粕经乙醇溶液处理后在大豆分离蛋白制备过程中产生的乳清,其蛋白质和低聚糖的含量明显降低。
- Thermal denaturation of soy proteins is a pre-requisite for tofu-gel formation. 蛋白质的热变性是制作豆腐形成凝胶的前提。
- However, modified soy protein has more excellent functionalities. 而改性大豆蛋白胶粘剂功能特性更优越。
- We product the texture soy protein, isolated soy protein and peanut protein. I. 本公司出售优级大豆组织蛋白,分离蛋白,花生蛋白。如有意项,请联系我们。
- With actions of ionic bonds being strengthened, these advantageously improve gel strength of soy proteins. 随着离子键作用的加强,有利于提高大豆蛋白的凝胶强度;
- The gel rheological property of soy protein hydrolysates was studied. 研究了大豆蛋白水解物的凝胶流变学特性。
- The change of soy proteins structure and conformation were studied with FT-IR and DSC. 并用红外光谱(FT-IR)和差示扫描量热法(DSC)对改性前后大豆分离蛋白结构的变化进行了研究。
- A proprietary blend of soy and whey proteins. 混合了所有黄豆以及乳清蛋白质。
- The rheological properties of soy proteins were investigated respectively using a capillary rheometry and a Brabender torque rheometry. 用毛细管流变仪和布拉本得转矩流变仪研究了大豆蛋白质的流变性能。
- As the global leader in the world of soy proteins, Solbar Industries Co., Ltd now owns two production sites in Israel and NETZ each. 作为世界级的大豆浓缩蛋白、分离蛋白及异黄酮的专业生产商和供应商,以色列工业公司目前在全球拥有两个生产基地,一个在以色列,另一个在宁波保税区。
- GM SOY: Soy flour, soy protein, vegetable proteins and isolates, textured vegetable protein (TVP), tofu, tamari, tempeh, and protein supplements. 转基因大豆:大豆粉,大豆蛋白,植物蛋白和香料,组织化植物蛋白质(TVP),豆腐,酱油,印尼豆豉,和蛋白质补充料。
- The antioxidative effects of hydrolysates from casein and soy proteins were higher than the hydrolysates from chlorella protein. 酪蛋白及大豆蛋白水解物的抗氧化能力大于绿藻蛋白。