水解植物蛋白

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

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。

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

水解植物蛋白（HVP）的功能特性与其分子量的大小有十分密切的关系。

The functional properties of HVP ( hydrolytic vegetable protein ) has close relation to its molecular weight .

水解植物蛋白粉、肉味蛋白粉；

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

碱性蛋白酶在水解植物蛋白中的应用

Application of alkaline protease in hydrolysis of vegetable protein

酱油、酸水解植物蛋白、焦糖色素中乙酰丙酸的测定

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

介绍了水解植物蛋白的生产方法及其蛋白水解物在食品风味剂和保健营养食品中的应用

The paper reviews the producing method of hydrolysates of vegetable proteins , and their

水解植物蛋白起泡特性与其分子量的关系

The relation between the foaming properties of hydrolytic vegetable protein and its molecular weight

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。

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

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

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

但植物蛋白的一些缺陷限制了其在食品工业中的应用，研究表明通过水解植物蛋白是一种效果良好的方法。

Due to some deficiencies of the plant protein limits its application in food industry , research shows that hydrolysis of protein is a good way .

系统地论述了酸水解植物蛋白和酶水解植物蛋白的历史、生产工艺、化学组成以及风味方面的差异，并分析了差异产生的原因。

This paper systematically reviewed the history , production , composition and favor of HVP and EVP , and compare the difference between HVP and EVP .

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。

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 .

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。

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