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優於大豆分離蛋白，但泡沫穩定性不如大豆分離蛋白。
Vitamin C, methionine could increase dialyzable iron percentage in soy curd and in soy isolate protein respective- ly.
在分離大豆蛋白中添加蛋氨酸和在大豆腐中加維生素C，均可顯著提高其可利用鉄的含量。
The modification and preparation condition that influence the mechanics performance of soy protein isolate biodegradable material were studied.
探討了改性制備因素對大豆分離蛋白可生物降解材料的性能的影響。