soy isolate protein

基本解释

Compared with soy isolate protein, tomato seed protein had better foaming capacity but worse foam stability.
可溶性番茄籽蛋白起泡能力略优于大豆分离蛋白，但泡沫稳定性不如大豆分离蛋白。
Vitamin C, methionine could increase dialyzable iron percentage in soy curd and in soy isolate protein respective- ly.
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。
The modification and preparation condition that influence the mechanics performance of soy protein isolate biodegradable material were studied.
探讨了改性制备因素对大豆分离蛋白可生物降解材料的性能的影响。