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- To improve the mechanical and water vapor barriers properties of soy protein films,blend films of soy protein/Carboxyl Methyl Glucomannan were prepared and characterized by FT-IR. 为了提高大豆蛋白膜的机械和阻湿性能,制备了大豆分离蛋白/羧甲基葡甘聚糖共混膜。
- Keywords Tranglutaminase（TGase）;soy protein isolates;protein film; 谷氨酰胺转移酶;大豆分离蛋白;蛋白质膜;
- PREPARATION AND PHYSICAL PROPERTIES OF ISOLATED SOY PROTEIN FILMS 大豆蛋白膜的制备及其性质研究
- soy protein film 大豆蛋白膜
- Soy protein concentrate was enzymatically modified. 采用酶法对大豆浓缩蛋白进行改性。
- 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。
- 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。
- 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。
- 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。
- 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。
- The result of infrared spectrum showed the moleculars of the collagen protein film had been crosslinked. 红外光谱说明胶原蛋白分子间发生了交联。
- This product is based on fresh milk and isolated soy protein fortified with vitamines, minerals and taurine. 简要介绍新一代助长奶粉的配方设计原则、产工艺和质量标准。
- The edible collagen protein film was made from collagen protein as main material and with eatable additives as auxiliary material. 可食性胶原蛋白膜以胶原蛋白为主要原料,辅以可食性添加剂而成的食用薄膜,可用于糖果、蜜饯、果脯、糕点等的内包装膜。
- The denature temperature(Td)of soy protein isolates decreased with the addition of 8% emulsifiers. 添加8%25的乳化剂都降低了大豆分离蛋白的变性温度,有利于塑料的塑化。
- The soy protein and complex plasticizers were mixed and hot press molded for making soy protein plastics. 结果表明,采用复合增塑剂制得的大豆蛋白塑料其拉伸强度,杨氏模量均增加。
- The influence of thermal treatment of SPI on the stability of soy protein isolates (SPI) hydrolysates was studied. 摘要研究了预热处理时大豆分离蛋白(SPI)水解多肽溶液稳定性的影响。
- Objective To Study the debittering effect of aminopeptidase from Bacillus subtilis on soy protein hydrolysate. 目的研究从豆腐乳中筛选到的一种枯草芽孢杆菌所产的氨肽酶脱除大豆蛋白质水解物苦味的效果。
- 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。
- 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 heat-stability and antioxidative activity of sulfhydryls in soy protein hydrolysates were studied. 研究了大豆蛋白水解产物中巯基的热稳定性及抗氧化作用。
