大豆蛋白

皂化P（204）微乳体系萃取大豆蛋白的研究

Study on extraction of soybean protein in saponified P_ ( 204 ) microemulsion system

B组喂饲不含异黄酮的大豆蛋白；

Group B received soybean protein diet without isoflavones .

新型pH敏感的大豆蛋白水凝胶的研制

Preparation of a Novel pH-Sensitive Soy Protein-Based Hydrogel

在分离大豆蛋白中添加蛋氨酸和在大豆腐中加维生素C，均可显著提高其可利用铁的含量。

Vitamin C , methionine could increase dialyzable iron percentage in soy curd and in soy isolate protein respective - ly .

DE改性的大豆蛋白/棉混纺织物活性染料染色性能

Dyeing behavior of DE modified soybean protein / cotton blend fabric dyed with B type reactive dyes

ABR大豆蛋白废水处理系统的产氢性能分析

Hydrogen Production by Soybean Wastewater Fermentation in an Anaerobic Baffled Reactor

CTAB反微团萃取大豆蛋白

Extraction of Soybean Protein by Using CTAB Reversed Micelles

利用阳离子交联剂DE，将丝胶蛋白固着在大豆蛋白纤维上，确定了DE和丝胶交联改性大豆蛋白纤维的较优工艺。

Cationic crosslinker DE was used to cure sericin on soybean protein fibers , and an improved process for this combined modification was detd .

研究结果表明，此种新开发的大豆蛋白制品的蛋白质功效比值（PER）为2.0（参考酪蛋白为2.6），营养质量达到国外同类产品的水平，食品卫生上的安全性也是可靠的。

Results showed that these recently developed products had a PER value of 2.0 ( PER value for casein used as reference was 2.6 ) meeting the specification for similar products in the international market .

大豆蛋白纤维与氨纶、PTT弹性纤维交织后织物的性能有所改善。

The properties of the soybean knitted fabric can be improved by interlacing with lycra or PTT .

7S大豆蛋白尿素变性后在硬木上有较好的湿润性。

7S soy protein modified with urea had the better wettability on hardwood .

大豆蛋白组分7S和11S的凝胶特性

Gelation Properties of 7S and 11S of Soybean Protein

大豆蛋白纤维/涤纶DTY新型针织物的开发和生产

Development and production of new fabric knitted with soybean fiber / polyester DTY

应用DSC对不同固形物含量的大豆蛋白的7S球蛋白和11S球蛋白的变性热焓、变性温度进行了测定。

DSC was used to measure the denature enthalpy and denature temperature of 7S and 11S globulin of different solid content .

通过限制性酶解和超滤的方法制得富含11S亚基的改性大豆蛋白。

Modified soybean protein concentrates with high content of 11S subunits were produced by limited hydrolysis and ultrafiltration .

又采用四因素五水平通用旋转设计，研究了大豆蛋白胨添加量、牛肉膏添加量、酵母膏添加量和基质pH值对菌体浓度的影响。

And he influence of Soya peptone addition , Beef Extract addition , Yeast Extract addition and the initial pH of the media concentration on the living bacteria number by four elements quadratic currents quadratic current revolving design .

11S和7S球蛋白是其主要组分，在大豆蛋白的功能特性中起重要作用。

Soybean proteins consist of two major components , 7S and US globulins , which have different functional properties and structures .

3血液生化参数：大豆蛋白36d前对犊牛的肝脏可能造成了一定的负面影响。

Soy protein probably had negative affection to liver before 36d .

加入胰大豆蛋白胨，能促进菌体生长及ECP蛋白分泌，但蛋白酶活力未见提高。

Compared with the peptone medium , strain growth and ECP production were stimulated on the trypticase soy broth medium , but protease production remained the same level .

以差示扫描量热仪（DSC）研究凝胶中水的状态及氯化钾、氯化钙对大豆蛋白凝胶中三态水的影响。

The state of water in soy protein gel was studied by differential scanning calorimetry ( DSC ) and the effect of potassium chloride , calcium chloride on the state of water of SPI gel was discussed .

综上所述，大豆蛋白纤维、纱线及其织物在经过DBD常压等离子体处理后，在改善纤维表面性能的基础上，也使得纱线的毛羽和织物的起毛起球性能得到了明显的改善。

In a word , the DBD treatment can improve the surface properties of the soybean fibers , the hairiness of yarns and the fuzzing and pilling of fabrics effectively .

对于大豆蛋白纤维/棉混纺针织物，只有采用Sirospun纺纱方法对其在干湿两种状态下的抗起毛起球性能有显著提高。

The fuzzing and pilling property under both dry and wet condition of the treated woven fabrics was improved significantly .

力学建模分析得出大豆蛋白改性PVA纤维的松弛性能符合标准线性固体模型，漂白对大豆纤维的力学性能有显著影响。

The results show that the relaxation property of the soybean protein fibers is in accordance with the standard linear solid model and the bleaching has a remarkable effect on the mechanical property of the soybean protein fibers .

许多研究表明TGase，能够有效引起酪蛋白或酪蛋白胶团、大豆蛋白及明胶形成凝胶或成膜。

Mang reports showed that TGase treatment can induced casein ( or casein micelles ), soy protein as well as gelatin to form gels or films .

结果表明：大豆蛋白纤维含量为40%时，大豆蛋白纤维与涤纶混纺纱的实际分布与均匀分布Onion指数差异率最大，大豆蛋白纤维有效利用率最高。

The result shows & when the blending ratio of soybean protein fiber is 40 % , the difference rate of Onion index between practical distribution and evenness distribution is biggest , effective utilization of soybean protein fiber is highest .

方法：制备大豆蛋白凝胶，研究大豆分离蛋白浓度对溶胀率的影响；通过差示扫描量热法（DSC）和热重法（TG）对凝胶中水的状态进行研究。

Method : A soy protein gel was prepared , the effects of concentration of soy protein on the swelling rate of gel were discussed and the state of water was studied by differential scanning calorimetry ( DSC ) and thermogravimetry ( TG ) .

以豆粕粉为原料，添加枯草杆菌，在37℃、120r/min摇瓶条件下，发酵36h，将大豆蛋白水解为大豆多肽。

Using soybean powder as raw materials and Bacillus subtilis as starter , soybean protein was hydrolyzed into polypeptide with 120 r / min in shake flask at 37 for 36 h.

大豆蛋白槐豆胶（LBG）黄原胶的三元混合物的凝胶强度沿着下限变化，但是当蛋白质质量分数较低时接近上限，表明大豆蛋白质的存在可能抑制了LBG黄原胶混合物形成连续网状结构。

Gel strength data of soy protein-LBG-xanthan followed the lower bound but approached upper bound on reducing protein concentration , suggesting that the presence of soy protein might inhibit LBG-xanthan mixture from forming continuous networks .

最适种子培养基为可溶性淀粉1%，牛肉浸膏+大豆蛋白胨3.0%和NaCl0.5%，培养24h后，B12菌量可以达到34.1×10~9CFU/ml。

The starch , beef and soybean peptone and NaCl in the optimum seed culture medium is 1 % , 3.0 % and 0.5 % , and the microbe number of B12 could reach 34.1 × 10 ~ 9CFU / ml after 24 hours ' fermentation .

对干热反应制备大豆蛋白（SAPP）-多糖共价复合物的各种影响因素进行分析，得出在60℃、79%相对湿度（RH）条件下干热反应5d所得产物的功能特性改善最明显；

A functional soybean acid-precipitated protein ( SAPP ) - polysaccharide conjugate was prepared by dry-heated storage at 60 ℃ and 79 % relative humidity for 5 days , and various factors affecting the maillard reaction of SAPP-polysaccharide were studied in a series of experiments .