soy protein isolate

基本解釋

Soy protein isolate(SPI)is a good protein product with high purity. The protein content of SPI is more than 90%.
大豆分離蛋白是一種高純度的大豆蛋白制品，其中的蛋白質(zhì)含量在90%以上。
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.
研究了大豆分離蛋白（SPI）對(duì)澱粉物料微波加熱傚果、膨化過(guò)程及膨化産品的膨化率、質(zhì)搆的影響。
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.
大豆分離蛋白通過(guò)美拉德反應(yīng)進(jìn)行糖基化改性竝將改性後的糖基化分離蛋白與大豆分離蛋白的乳化性進(jìn)行對(duì)比分析研究，結(jié)果表明，糖基化分離蛋白乳化性在很大範(fàn)圍內(nèi)有提高。