英语翻译Commercial defatted soy meal was solubilized in an aqueous solutionat pH 8.5 to prepare a soy protein isolate(SPI) with 90.45% protein and 95%solubility.Soy protein hydrolysate(SPH) was obtained by enzymatic hydrolysis ofthe SPI using a n

英语翻译Commercial defatted soy meal was solubilized in an aqueous solutionat pH 8.5 to prepare a soy protein isolate(SPI) with 90.45% protein and 95%solubility.Soy protein hydrolysate(SPH) was obtained by enzymatic hydrolysis ofthe SPI using a n
英语翻译
Commercial defatted soy meal was solubilized in an aqueous solution
at pH 8.5 to prepare a soy protein isolate(SPI) with 90.45% protein and 95%
solubility.Soy protein hydrolysate(SPH) was obtained by enzymatic hydrolysis of
the SPI using a neutral proteinase at different degrees of hydrolysis(DH=4,6,8and10).A
previous heat treatment of native SPI at 80℃for 10 and 30 min caused a gradual dissociation and/or unfolding of
some fractions of the soy protein leading to adecrease in high molecular weight
fractions.Gel filtration chromatography of SPH with DH=8 indicated that the
soluble fraction consisted mostly of low molecular weight peptides having a
molecular weight less than 12.5 kDa.Combined hydrolysis and succinylation
greatly increased protein solubility and caused marked changes in other
functional properties depending on the degree of modification.1999 Canadian
Institute of Food Science and Technology.Published by Elsevier Science Ltd.All
rights reserved

英语翻译Commercial defatted soy meal was solubilized in an aqueous solutionat pH 8.5 to prepare a soy protein isolate(SPI) with 90.45% protein and 95%solubility.Soy protein hydrolysate(SPH) was obtained by enzymatic hydrolysis ofthe SPI using a n
商业中的脱脂大豆是在ph8.5的水溶液中溶解成,准备大豆的分离蛋白成 90.45%的蛋白质和95%溶解度.大豆蛋白水解后获.什么蛋白酶水解用一种中性蛋白酶在不同程度水解（蛋白酶水解度=4,6,8and10）
.这段英语针对性太高了,是各种蛋白酶吧...
我无能为力了

商业脱脂豆粕是故在水solutionat pH 8.5准备一个大豆分离蛋白(SPI)和90.45%的蛋白质和95%的溶解度。大豆蛋白水解物(SPH)酶法水解得到使用中性蛋白酶在SPI在不同水解度(DH = 4、6、8和10)。Aprevious热处理80℃的原生SPI在10和30分钟造成一个循序渐进的离解和/或展开——分数的大豆蛋白导致在高分子weightfractions adecrease。凝...

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商业脱脂豆粕是故在水solutionat pH 8.5准备一个大豆分离蛋白(SPI)和90.45%的蛋白质和95%的溶解度。大豆蛋白水解物(SPH)酶法水解得到使用中性蛋白酶在SPI在不同水解度(DH = 4、6、8和10)。Aprevious热处理80℃的原生SPI在10和30分钟造成一个循序渐进的离解和/或展开——分数的大豆蛋白导致在高分子weightfractions adecrease。凝胶过滤色谱法的SPH和DH = 8表示,thesoluble分数主要由低分子量的多肽具有amolecular重量小于12.5负责。结合水解和succinylationgreatly增加蛋白质溶解度和造成显著的变化在otherfunctional属性取决于程度的修改。1999 CanadianInstitute食品科学和技术。爱思唯尔出版的科学Ltd.Allrights保留为什么不用翻译器

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