By adding different proportion soybeanisolate protein to flour, then analyzing the effect of soybeanisolate protein to flour protein quality, dough rheology properties, noodle color and quality.
Traditional modifying technology on soybean protein isolate (SPI), can improve only one or some functional properties of SPI.
传统方法对大豆分离蛋白（SPI）进行改性，只可改善一个或几个功能性；
3
A model system consisting of linoleic acid, lipoxygenase and soybean protein isolate was established to investigate the mechanism of aggregation of soybean proteins induced by lipid oxidation.