片语

commercial soy protein isolate商用大豆分离蛋白

SOY PROTEIN ISOLATE 90豆蛋白质

soy protein isolate blend film分离大豆蛋白复合膜

soy protein isolate spi大豆分离蛋白

soy y protein isolate分离大豆蛋白

soy protein isolate films大豆分离蛋白膜

soy protein isolate based film大豆分离蛋白膜

soy protein isolate powder蛋白粉

英汉例句

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

  本发明公开了一种高强度耐水大豆分离蛋白包装薄膜及其制备方法和应用。

• 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成膜后，其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比称作可食性膜更科学。

• 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％大豆分离蛋白的干酪与纯牛乳干酪相比，其感官特性最佳。

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

  研究了环境湿度对小麦蛋白膜、大豆蛋白膜以及小麦-大豆复合膜机械性能、通透性等的影响。

• 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。

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

  本文研究了以大豆分离蛋白作为原料研制可生物降解材料的工艺条件及各影响因素的作用机理。

• the behavior of aggregation of soy protein isolate (spi) induced by subtilisin protease was investigated.

  研究了大豆分离蛋白的枯草桿菌蛋白酶水解产物的聚集行为。

• 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的测试，测试结果表明材料的降解性能符合国家标準。

• the nutritional and food hygienic character of the new developed soy protein concentrate and soy protein isolate in heilongjiang province were studied by chemical analysis and rat experiment.

  本文用化学分析与动物实验方法研究了国内尚无报告的，黑龙江省新开发的浓缩大豆蛋白和分离大豆蛋白的营养与食品卫生质量。

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

  结果表明：瓜尔胶多糖加入到单组分大豆分离蛋白体系后，会使体系表面疏水值降低；

• 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。

• 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.

  研究了大豆分离蛋白（spi）对淀粉物料微波加热效果、膨化过程及膨化产品的膨化率、质构的影响。

• the effects of soy protein isolate film on eggs preservation were studied.

  研究了大豆分离蛋白膜对鸡蛋的保鲜作用。

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

  探讨了改性制备因素对大豆分离蛋白可生物降解材料的性能的影响。

• 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（s pi）-糖接枝反应程度的影响进行了研究。