Soy Protein Isolate Soy protein isolate is made much the same way as soy protein concentrate, except all non-protein components, including carbohydrates and fiber, are removed from the defatted soy beans2. The resulting product is almost all protein, making soy protein isolate a more pure protein...
Gel soy protein isolate is the most widely used product at present. When it is used in ham sausage and meat filling products, its function is mainly to preserve water and oil. It is relatively cheap. It can be added directly or with water; At present, the dispersed soy protein isolate i...
英语缩写“SPI”即"Soy Protein Isolate"，中文直译为“大豆分离蛋白”。SPI在学术界和植物科学领域中有着较高的认知度，其拼音为“dà dòu fēn lí dàn bái”，流行度达到了954。SPI的分类主要涉及学术研究，特别是在食品科学中，如乳化剂、复合膜材料以及冷饮食品添加剂等应用广泛。在具体应用中，...
英文名称:Soy protein isolate;Isolated soya protein 其他名称:豆蛋白质;大豆蛋白;分离蛋白粉 CAS号:9010-10-0 级别:BR 蛋白质(干基):≥90% PH值:7.0±0.5 NSI值:≥90% 脂肪:≤0.50% 水分:≤7.0% 灰份:≤6.0% 粗纤维:<0.3% 凝胶型 分散型
大豆分离蛋白(Soy protein isolate)平台编号:D137835 规格:BR,500g CAS NO.:9010-10-0 注意事项:仅用于科学研究或者工业应用等非医疗目的,不可用于人类或动物的临床诊断或治疗,非药用,非食用 购买数量: 收藏订购头孢噻吩钠(cephalotin sodium salt) 大豆分离蛋白(Soy protein isolate)...
本公司生产销售大豆分离蛋白 分离蛋白,提供大豆分离蛋白专业参数,大豆分离蛋白价格,市场行情,优质商品批发,供应厂家等信息.大豆分离蛋白 大豆分离蛋白 品牌维特生物|产地陕西|价格60.00元|净含量(规格)90g|含量90%|包装1KG/袋|储藏方法阴凉干燥 密封保存|保存期24个月|原料
1. This paper introduces the technological process of complexed protein with soy protein isolate and phospholipid.本文介绍了磷脂复合大豆分离蛋白的生产方法.2. The behavior of aggregation of soy protein isolate SPI induced by Subtilisin protease was investigated.研究了大豆分离蛋白的枯草杆菌蛋白...
英[sɔɪ ˈprəuti:n ˈaisəleit] 美[sɔɪ ˈproˌtin ˈaɪsəˌlet] 释义 [体]分离大豆蛋白 实用场景例句 全部 This paper introduces the technological process of complexed protein withsoy protein isolateand phospholipid. ...
Soy protein isolate CAS 9010-10-0 WIKI information includes physical and chemical properties, USES, security data, NMR spectroscopy, computational chemical data and more.
Protein-protein interaction of soy protein isolate from extrusion processing. The objective of this study was to investigate the effect of low moisture, high moisture, and repeated high moisture extrusion on protein-protein interacti... A Chiang - University of Missouri - Columbia. 被引量: 0发表...