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- soy protein adhesives 大豆蛋白胶黏剂
- 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。
- soy protein adhesive 大豆蛋白胶粘剂
- 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。
- The studies on modification of soy protein for wood adhesive and developments of wood adhesives using mussel protein as a model have been extensive. 简要回顾了大豆基木材胶粘剂的发展状况,指出耐水性差和抗生物降解能力弱是限制豆胶继续发展的两大瓶颈问题。
- 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。
- Molecular structures of various materials of biological origin, including collagen, silk, bone, protein adhesives, GFP, self-assembling peptides. 不同生物材料的分子结构，包括胶原蛋白、蛋白、骼、白质附着物、色萤光蛋白质、组装肽。
- 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 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。
- 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。
- Most vegetarian meats are made from soy protein or wheat protein. They are delicious, healthy &no need to kill. 大部分的素肉是由大豆蛋白及小麦蛋白制成的，美味可口、健康又可避免杀生。
- 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。
- 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。
