1·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。
2·The packing film is composed mainly of soybean protein isolate and glutin.
本发明的可食性包装膜主要由大豆分离蛋白、明胶组成。
3·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杆菌蛋白酶水解产物的聚集行为。
4·Papain and chymopapain can coagulate soybean protein isolate (SPI), both of them are cysteine proteinases.
木瓜凝乳酶和木瓜蛋白酶具有促进大豆蛋白形成凝乳的作用，同时它们也是巯基蛋白酶。
5·Effect of filming medium and reducing agents on the properties of soy protein isolate film (SPI) was studied.
研究了成膜介质和还原剂对大豆分离蛋白膜(SPI)性能的影响。
6·Film solution for preparing the film is obtained by mixing two solutions of soybean protein isolate and glutin.
制备可食性包装膜的成膜液是由大豆分离蛋白和明胶两种溶液混合得到的。
7·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。
8·The chickpea protein isolate was prepared by alkali extraction and acid precipitation. The protein content was 91.53%.
碱溶酸沉法制备鹰嘴豆分离蛋白质，其蛋白质含量为91.53%。
9·This research studies the effects of storage on wheat protein film , soy protein isolate film and wheat-soy protein film.
研究了存放时间对小麦蛋白膜、大豆蛋白膜以及小麦-大豆复合膜机械性能、通透性等性能的影响。
10·Traditional modifying technology on soybean protein isolate (SPI), can improve only one or some functional properties of SPI.
传统方法对大豆分离蛋白（SPI）进行改性，只可改善一个或几个功能性；