1) SPI for dairy products
乳用分离蛋白
3) emulsions stabilized by soy protein isolates
大豆分离蛋白乳浊液
1.
Effects of methylcellulose on stabilities of emulsions stabilized by soy protein isolates were studied in this paper.
本文研究了甲基纤维素对大豆分离蛋白乳浊液稳定性的影响。
2.
Effects of guar gum on creaming and depletion flocculation stabilities of emulsions stabilized by soy protein isolates at different pH values were studied,and results were as follows:When guar gum concentrations were lower than 0.
研究了不同pH值条件下瓜尔豆胶对大豆分离蛋白乳浊液乳析稳定性和絮凝稳定性的影响。
4) SPI milk serum
分离蛋白乳清废液
1.
The hydrolysate from the SPI milk serum was extracted by SFE-CO_2 and isolated by HPLC.
将分离蛋白乳清废液水解后,用超临界CO_2技术提取异黄酮苷元。
2.
The SPI milk serum was hydrolyzed,and the hydrolysate was extracted by SFE-CO2.
以分离蛋白乳清废液为原料进行水解,用超临界CO2技术提取水解混合物中的异黄酮苷元。
5) protein isolate
分离蛋白
1.
Research on extraction technology of protein isolate in corn germ;
玉米胚芽分离蛋白提取工艺研究
2.
Study on preparation and functional characteristics of mungbean protein isolate;
绿豆分离蛋白的制备及其功能特性的研究
3.
Effect of two-phase-system extraction on functional properties of flaxseed protein isolate;
双液相萃取对亚麻籽分离蛋白功能特性的影响
6) protein isolates
分离蛋白
1.
Study on preparation of industrial hemp protein isolates;
工业大麻分离蛋白的制备研究
2.
Gelation capacity and its evaluation methods of soybean protein isolates from different soybean varieties
不同品种间大豆分离蛋白胶凝能力及评价方法研究
3.
Preparation of protein isolates was one of main methods for deep development and ultilization of wheat germ, while inactivating enzymes and defatting pretreatment commonly adopt firstly.
分离制备分离蛋白目前是深度开发和利用小麦胚资源的主要途径之一。
补充资料：乳清蛋白水解液
CAS:68458-87-7
中文名称: 乳清蛋白水解液
英文名称: Lactalbumins, hydrolyzates；Enzymatic digest of lactalbumin；Lactalbumin hydrolysate；Lactalbumins,hydrolyzates
中文名称: 乳清蛋白水解液
英文名称: Lactalbumins, hydrolyzates；Enzymatic digest of lactalbumin；Lactalbumin hydrolysate；Lactalbumins,hydrolyzates
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条