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The gel rheological property of soy protein hydrolysates was studied.

研究了大豆蛋白水解物的凝胶流变学特性.

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Changes in stored substance relate to metabolism of other materials and the usc of hydrolysates.

每种物质含量的变化与其物质的代谢和水解产物的利用情况有关.

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The heat - stability and antioxidative activity of sulfhydryls in soy protein hydrolysates were studied.

研究了大豆蛋白水解产物中巯基的热稳定性及抗氧化作用.

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The functional properties, flavor and nutrition of decolorized hydrolysates obtained from porcine hemoglobin were studied.

研究了脱色猪血红蛋白酶解产物的功能性 、 风味和营养特性.

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