1) soy protein flour
大豆蛋白粉
1.
The present product situation and existing problems on soybean protein products including soy protein flour, soy protein isolated, soy protein concentrated, textured soy protein were summarized.
该文综述大豆蛋白制品—大豆蛋白粉、大豆分离蛋白、大豆浓缩蛋白、大豆组织蛋白生产现状、存在问题及大豆蛋白在面制品、肉制品、乳制品、饮料制品等中应用现状。
2.
The results showed that soy proteins decreased bread's quality, but modified soy protein flour (MSPF) specially for bread had no bad effect on the properties of bread.
结果表明:普通大豆蛋白在4%的用量下,对面包品质就有不良作用;但改性后的面包专用大豆蛋白粉(MSPF)的用量在8%,也表现出良好的作用。
3.
The results showed that soy proteins worsened noodle's quality, but modified soy protein flour (MSPF) specially for noodle had no bad effect on the properties of noodle.
研究了添加大豆蛋白粉、改性大豆蛋白粉(面条专用)、大豆浓缩蛋白、大豆分离蛋白对面条品质的影响。
2) The concentrated albumen-powder of soybeans
大豆浓缩蛋白粉
3) soybean whey proteins
大豆乳清蛋白粉
1.
The study analyzes the effect of soybean whey proteins on the whiteness of flour and variation regularity for the activity of lipoxygenase which plays a major role during bleaching.
研究了大豆乳清蛋白粉对面粉的增白效果,并进一步研究了在增白过程中起主要作用的脂肪氧化酶活性的变化规律。
4) De-fatted soya protein Powder
脱脂大豆蛋白粉
5) soy protein isolate powder
大豆分离蛋白粉
1.
The effects of soy protein on steamed bread quality were studied by adding soy protein isolate powder,low-temperature defatted soybean meal and soy protein concentrate into wheat flour as food additives.
将大豆分离蛋白粉、低温脱脂豆粉和大豆浓缩蛋白作为食品添加剂分别添加到小麦粉中,研究其对馒头品质的影响。
6) soy protein
大豆蛋白
1.
Experimental research on recovery of lactoalbumin from soy protein wastewater by foam fractionation;
大豆蛋白废水中乳清蛋白的泡沫分离实验
2.
Effect of pre-heat soy protein aggregates on gelation properties;
大豆蛋白预先热聚集对其凝胶性质的影响
3.
Research progress of adhesives made from chemical modification of soy protein;
大豆蛋白胶粘剂的化学改性研究进展
补充资料：大豆蛋白肽
分子式：暂无
分子量：暂无
CAS号：暂无
性质：暂无
制备方法：暂无
用途：生物制品。
分子量：暂无
CAS号：暂无
性质：暂无
制备方法：暂无
用途：生物制品。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条