大豆浓缩蛋白

酶修饰大豆浓缩蛋白，其溶解性、吸油性、乳化性指标接近或优于商品化的大豆分离蛋白，表明大豆浓缩蛋白的限制性水解，确实能够有目的地改善、保留大豆蛋白的一些功能性质。

The modified SPC , its solubility , oil absorption and emulsion were equal to commercial SPI , or even better . It indicated that limited enzymatic hydrolysis assuredly can improve and hold some functional properties of soy protein purposefully .

主要对醇法大豆浓缩蛋白改性工艺条件进行了研究，探讨了改性过程中加水温度、溶液pH、超声时间对改性工艺的影响。

The modification conditions of alcohol leached soy protein concentrate were studied , such as solution temperature , solution pH , ultrasound time .

由大豆浓缩蛋白（SPC）乳清制备高纯度异黄酮苷元的研究

Preparation of High Purity Soybean Isoflavone Aglycones from SPC Milk Serum

大豆浓缩蛋白（SPC）由于某些功能性不好，迫切需要对其功能性提高而扩大应用范围。

It is necessary to improve the functions of concentrated soy protein to extend its application .

不同处理对大豆浓缩蛋白（SPC）粗蛋白含量及提取率的影响

Effects of different processing methods on the crude protein content and extraction rate of soybean protein concentrates

研究了微波对醇变性大豆浓缩蛋白进行改性的方法，分析了改性时间、微波功率、pH及原料均质时间对微波改性的影响。

A new method of utilizing microwave to modify alcohol leached soy protein concentrate was studied , the influence factors were analyzed , such as modification time , microwave power , pH value and slurry homogenized time .

简述了以色列Hayes工程公司开发的醇法制取功能性大豆浓缩蛋白工艺及操作要点。

The process of functional soybean protein concentrate developed by Israeli Hayes General Technology Company Ltd. was brief introduced , and the key operation points were also described .

通过正交试验确定了醇法生产大豆浓缩蛋白的最佳浸提工艺条件为：乙醇浓度70%，浸提时间90min，浸提温度50℃，在此条件下生产的大豆浓缩蛋白其蛋白含量可达到75.48%。

By orthogonal test , the optimum processing conditions were found to be : ethanol concentration 70 % , extraction duration 90 min , extraction temperature 50 ℃ . In these conditions , the content of soybean protein concentrate was 75.48 % .

脱脂豆粕和水按一定比例混合，pH80室温下搅拌40min，离心，上清液经超滤、冷冻干燥，得到大豆浓缩蛋白。

The defatted soy flour ws mixed with certain amount of water , and agitated at pH 8.0 and ambient temperature for 40 minutes . After centrifuge , the supernatant was ultra filtrated , the soy protein concentrates were dried and obtained by freezing .

改性醇法大豆浓缩蛋白的风味物质分析

Identification of flavor compounds in modified alcohol leached soy protein concentrate

III-M3型功能性大豆浓缩蛋白产品技术特点比较

Technological characteristics of the ⅲ - M3 functional soybean protein concentrated

醇法大豆浓缩蛋白的加工、性能与应用

Processing , properties and uses of alcohol washed soybean protein concentrate

微波对醇法大豆浓缩蛋白乳化性的影响

Effect of microwave on the emulsifying ability of soy protein concentrate

木瓜蛋白酶提高醇法大豆浓缩蛋白乳化性的研究

Modifying Alcohol Leaching Soy Protein Concentrate to Improve Emulsibility by Papain

高功能性大豆浓缩蛋白的性能及在肉制品中应用的研究

Study on the Capability of Functional Soy Protein Concentrate in Meat Ware

连续梯度法萃取大豆浓缩蛋白的工艺研究

Research on Extraction Technics of Soybean Protein Concentrate by Continuous Gradient Method

醇法大豆浓缩蛋白及其在肉制品中的应用

Alcohol soybean protein concentration and its application in meat products

醇法大豆浓缩蛋白制取工艺的探讨

Discuss on Preparation of Soybean Protein Concentrate by Alcohol

醇法大豆浓缩蛋白制取、改性及生产实践

The Preparation , Modification and Production Practice of Alcohol Leaching Soybean Protein Concentrate

醇法大豆浓缩蛋白浸提工艺研究

Extraction technology of soybean protein concentrate by alcohol leaching

醇法大豆浓缩蛋白最佳浸出工艺条件的研究

Optimization of Alcohol Leaching Process for Soy Protein Concentrate

主要研究内容如下：1.球磨机提高大豆浓缩蛋白乳化性的研究。

Study on enhancing the emulsifying of soybean protein concentration by ball milling .

功能性大豆浓缩蛋白生产现状及前景展望

Production status and Prospect of functional soybean protein concentration

糖盐对大豆浓缩蛋白起泡能力及泡沫稳定性的影响

Foaming capacity and stability of soybean protein concentrate influenced by carbohydrates and salts

醇法大豆浓缩蛋白企业内控标准的建立

Establishment of enterprise 's inner control standard of alcohol leached soybean protein concentrate

大豆浓缩蛋白液应用性研究

The application of the liquid Soybean protein concentrate

大豆浓缩蛋白的酶水解改性的研究

Modification of soybean protein concentrate by enzymatic hydrolysis

采用商业聚砜平板膜生产大豆浓缩蛋白。

Soy protein concentrates were produced by ultra-filtration with a commercial polyethersulfone plate module .

功能性大豆浓缩蛋白的性能及应用研究

Properties and Application of Functional Soy Protein Concentrate

采用酶法对大豆浓缩蛋白进行改性。

Soy protein concentrate was enzymatically modified .