Hydrolyzed vegetable protein

Flavor material include hydrolyzed vegetable protein , meat flavor protein powder ;

水解植物蛋白粉、肉味蛋白粉；

Determination of levulinic acid in soy sauce , hydrolyzed vegetable protein and caramel

酱油、酸水解植物蛋白、焦糖色素中乙酰丙酸的测定

The optimum condition to determine 3-MCPD in hydrolyzed vegetable protein was investigated .

最佳水解条件下，在自制的酸水解植物蛋白调味液中进行实验，考察最佳工艺条件的选取可靠性。

Fermented soy sauce contains more peptides while no peptides are in acid hydrolyzed vegetable protein seasoning .

酿造酱油含有较多的肽类物质，酸水解植物蛋白调味液中则不含肽类物质。

Commercial enzyme has a wide use in food processing , especially in the production of flavour enhancers such as hydrolyzed vegetable protein .

酶制剂在食品加工领域中应用广泛，如用于植物蛋白的水解。

The paper chose enzymatic hydrolysis to prepare the hydrolyzed vegetable protein in which only short peptides and amino acids existed .

因此本文选择安全无公害的生物酶解的方式制备水解植物蛋白，其产物只有短肽和氨基酸。

The quality of the flavor seasoning liquid was better than the standard quality of SB 10338-2000 about acid hydrolyzed vegetable protein seasoning .

产品质量超过了SB10338-2000中规定的酸水解植物蛋白调味液的质量标准。

The effects of pH value , temperature and hydrolysis time on the elimination of ( 3-MCPD ) in hydrolyzed vegetable protein were studied .

研究了水解缓冲液的pH值、水解温度、水解时间等因素对3-MCPD水解反应的影响，用毛细管电泳-电化学检测法检测水解反应过程中3-MCPD的含量。

The content of levulinic acid in soy sauce , hydrolyzed vegetable protein ( HVP ) and caramel was determined .

对酱油、酸水解植物蛋白（HVP）、焦糖色素中乙酰丙酸的含量进行了测定。

The results for determining 30 market soy sauces showed that acid hydrolyzed vegetable protein seasonings had been added into the fermented soy sauce in some commercial products .

在市售酱油中检出了乙酰丙酸，表明有部分厂家在酿造酱油中添加了酸水解植物蛋白液。

A method was developed to estimate 3-chloro-1,2-propanediol ( 3-MCPD ) in hydrolyzed vegetable protein ( HVP ) by capillary electrophoresis with electrochemical detection .

运用毛细管电泳-电化学检测法研究了水解植物蛋白液中3-氯-1,2-丙二醇（3-MCPD）含量的测定。

The applications of enzyme in soy protein processing industry are introduced by the examples of protein isolated , soy polypeptide and hydrolyzed vegetable protein ( HVP ) . Its development is prospected .

以改性分离蛋白、大豆多肽、植物水解蛋白（HVP）为例，介绍了酶制剂在大豆蛋白加工领域的应用情况，并对未来的发展情况进行了展望。

To provide a main reactant for the formation of meat flavor in the Millard reaction , soybean was used as the raw material to prepare hydrolyzed vegetable protein ( HVP ) by acid hydrolysis .

以大豆为原料，通过酸解法制备植物水解蛋白（HVP），以HVP为原料通过美拉德反应制取肉味香精。

This paper studied the method of separating amino acid , basic amino acid , neutral amino acid , aromatic amino acid from acid hydrolyzed vegetable protein seasoning and the paper chromatography of protein , polypeptide , amino acid in order to appraised the kind of amino acid

研究酸解植物蛋白液中酸性氨基酸，碱性氨基酸、中性氨基酸、芳香族氨基酸的分离方法及蛋白质、多肽、氨基酸的纸上显色法，以便鉴定氨基酸的种类