大豆分离蛋白

并根据当前研究现状及存在问题对大豆分离蛋白在面制品加工中的应用进行了展望。

According to the current research progress and present problems , the applications of SPI in flour products are proposed .

HACCP在大豆分离蛋白生产工艺中应用

Application of HACCP to the Preparation of SPI

pH值和金属离子对大豆分离蛋白凝胶形成的影响

The dffect of pH and metal ions on gelatin formation of soybean protein isolate

在90℃条件下，研究了大豆分离蛋白浓度、pH值、金属离子、加热时间等因素对大豆分离蛋白凝胶形成的作用。

Effects of soybean protein isolate concentration , pH , metal ions and heating time on gelatin formation were studied at 90 ℃ .

大豆分离蛋白ACE活性抑制肽的研究

Preparation of Antihypertensive Peptides from Soy Protein Isolate

本文以大豆分离蛋白（SPI）为基料，制备可食性食品包装薄膜。

Soy protein isolate is used to form edible packaging film .

发酵培养基中添加0.40%（w／w）的大豆分离蛋白，能较好的诱导菌体产弹性蛋白酶。

According to mutagen substance resource , it showed that 0.4 % ( w / w ) soybean protein maximumly induced elastase secreting .

这些现象说明，由于在不同pH缓冲溶液中大豆分离蛋白的存在形式不同，可能造成了其在超高压处理过程中产生不同的结构变化。

These phenomena demonstrated that the different existing forms of SPI in different buffers might result in the different structural changes of SPI under high pressure treatment .

大豆分离蛋白（SPI）乳化稳定性的研究

The studies on emulsifying stability of SPI

大豆分离蛋白（soyproteinisolate，SPI）具有丰富的营养价值和重要的功能性质，在食品工业中应用广泛。

Soy protein isolate ( SPI ) is applied extensively in food industry , which is rich in nutritional value and has many important functions .

TG表明，碱处理主要影响大豆分离蛋白的三级结构（多肽主链按特定的几何排布，形成近似球形的紧密结构）。3、成功制备SPI/PVA塑料。

TG showed that the alkali treatment mainly affects the tertiary structure of SPI . 3 , Successfully prepared SPI / PVA plastics .

本文比较研究了三种不同大豆分离蛋白（分别为SG、ADM和ON）的凝胶性能。

Gelling properties of three soy protein isolates ( ON , SG , and ADM ) were compared .

利用谷氨酰胺转胺酶（MTG）对大豆分离蛋白（SPI）进行改性，并将改性SPI应用于低能量肉制品中。

Soy protein isolate ( SPI ) modified by transglutaminase was used in low-fat meat products .

采用乙酸酐和琥珀酸酐对大豆分离蛋白（SPI）进行化学改性。

The effects of acetylation and succinylation on the hydration properties of soybean protein isolate ( SPI ) were discussed .

本文就木瓜蛋白酶作用于大豆分离蛋白、7S和11S蛋白溶液形成凝胶过程的流变性质进行了研究。

The rheological properties of 7S and 11S gels induced by papain were studied .

以魔芋胶（KG）与大豆分离蛋白（SPI）作为基材，研究KG对SPI乳化性的影响。

The influences of konjac gum ( KG ), xanthan gum and guar gum on the emulsification of soybean protein isolate ( SPI ) were compared .

膜液pH对膜性能的影响：pH在6.0～10.9之间，大豆分离蛋白溶解性好，膜液均匀，综合考虑各方面因素，选定膜液的pH调至8.0～8.9。

Effects of different pH on properties of the film : At pH 6.0-10.9 , soy protein isolate had better solubility , At pH 8.0 ~ 8.9 , the film formed had better properties .

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；

Traditional modifying technology on soybean protein isolate ( SPI ), can improve only one or some functional properties of SPI .

研究了制备可食用大豆分离蛋白（SPI）包装保鲜薄膜性能的影响因素，包括热处理和碱处理。

A study for the effect on the properties of soy protein isolate ( SPI ) edible films was carried out .

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。

Effect of filming medium and reducing agents on the properties of soy protein isolate film ( SPI ) was studied .

研究了大豆分离蛋白（SPI）的细菌碱性蛋白酶水解产物的聚集行为。

The objective of this study was to investigate the aggregation of soy protein isolates ( SPI ) induced by Protex .

研究了大豆分离蛋白（SPI）热致凝胶形成条件和超声对大豆分离蛋白凝胶性质的影响。

The parameters for forming thermal induced soybean protein isolated gel and the effect of ultrasonic treatment on the gel properties were studied .

方法：雄性SD大鼠100只按补充安慰剂、大豆分离蛋白，运动与不运动，以及运动后即刻、12h、24h和48h等不同时间随机分为10组，所有动物膳食平衡1w后进行实验。

Methods : 100 Male Sprague-Dawley rats were randomly divided into 10 groups as placebo , ISP supplemented and exercise or not .

采用十二烷基酸钠聚丙烯酰胺凝胶电泳（SDS-PAGE）方法，分析了几种商品蛋白酶（包括枯草杆菌蛋白酶、胰蛋白酶、胰凝乳蛋白酶、木瓜蛋白酶和细菌碱性蛋白酶）对大豆分离蛋白（SPI）的降解模式。

SPI hydrolysates induced by several commercial proteinases ( subtilisin protease , chymotrypsin , trypsin , papain , and Protex ) were analyzed by the SDS-PAGE .

用SPI与壳聚糖CS复合，集两种天然高分子的优点成功制备了性能良好的大豆分离蛋白/壳聚糖（SPI/CS）复合膜。

SPI / CS composite membrane with good properties was prepared successfully by compositing SPI with CS , so that the merits of both SPI and CS were combined .

通过分子间作用力和分子聚集状态研究了大豆分离蛋白（SPI）和大豆浓缩蛋白（SPC）的功能与性质。

The swelling ability of soy protein isolates ( SPI ) and concentrates ( SPC ) was studied as a function of protein interaction and molecule aggregation .

本文主要涉及大豆分离蛋白（SPI）胶粘性和成膜性研究，主要内容有以下三部分。

Properties of adhesive and film-forming of soybean protein isolate ( SPI ) have been studied ; three major parts are included in this paper : 1 .

通过对磷酸盐、大豆分离蛋白（ISP）和肉滤液混合系统相互作用的研究认为：ISP和肉蛋白反应在约60℃生成一种新型蛋白。

The study on the mixed system of meat - ISP showed a new type of protein was formed at about 60C with the interaction between the two proteins .

研究了大豆分离蛋白（SPI）对淀粉物料微波加热效果、膨化过程及膨化产品的膨化率、质构的影响。

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 .

研究低频超声对脱脂豆粕蛋白浸出率及大豆分离蛋白（SPI）功能特性的影响。

The ultrasonic extraction of soy protein from defatted soy flakes and the effects of ultrasonic treatment on the functionality of soy protein isolates ( SPI ) were studied .