1.
Study on Subunit ofβ-conglycinin Globulins and 11S Globulin in Soybean Protein
大豆7S伴大豆球蛋白和11S球蛋白亚基分析
2.
A Study of Digestion Dynamics of Glycinin and β-conglycinin in Piglets;
大豆球蛋白及β-伴大豆球蛋白在仔猪体内消化动力学的研究
3.
Research on Separation and Hydrolysis of 7S and 11S Globulin in Soybean Protein;
7S和11S大豆球蛋白的分离及酶解研究
4.
Clone and Study on Transforming Tobacco of Glycinin Gy7 Gene;
优质大豆球蛋白Gy7基因克隆及转化烟草的研究
5.
Glycinin Polypeptides Separation and Its Amino Acid Composition
大豆球蛋白的组成多肽分离及氨基酸组分分析
6.
Purification of β Subunit from β-conglycinin and Identification of Immunological Activity of the Prepared Subunit
β-伴大豆球蛋白β亚基的纯化及免疫活性鉴定
7.
Isolation and Purification of Natural Active Subunits from β-Conglycinin
β-伴大豆球蛋白天然活性亚基的分离纯化
8.
Weak Gel-like Rheological Properties of Aqueous Soy β-Conglycinin Dispersions
β-伴大豆球蛋白水分散液的弱凝胶流变学性质
9.
Isolation and Extraction of Glycinin and β-conglycinin and the Influence of the Extract on the Proliferation and Immune Function of Weaning Young Pigs Peripheral Blood Lymphocytoma Cells in Vitro Culture;
大豆球蛋白、β-伴球蛋白的分离提取及对猪外周血淋巴细胞增殖和免疫功能的影响
10.
Construction of Expression Vector for Glycinin Gene and Its Transformation to Morus alba
大豆球蛋白基因表达载体的构建及对桑树的遗传转化
11.
Structural Characterization of Alcalase Hydrolysates of Soybean 7S Globulin
大豆7S球蛋白碱性蛋白酶酶解产物的结构表征
12.
Studies on the separation methods of 7S and 11S globulin in soybean protein
大豆7S与11S球蛋白分离方法的研究
13.
Study on the Fuzzing and Pilling Performance of Soybean Protein Fabric;
大豆蛋白改性纤维织物抗起毛起球性能研究
14.
Diversity of SDS-PAGE Phenotypes of Glycinin in Seeds of Soybean Germplasm Resources
大豆种质资源种子11S球蛋白的SDS-PAGE表型多样性
15.
Establishment of 11S Globulin by Double Antibody Sandwich ELISA Method
双抗体夹心ELISA检测大豆11S球蛋白方法的建立
16.
Cloning and nucleotide sequence analyzing of glycinin gene Gy1 promoter
大豆11S球蛋白基因Gy1启动子克隆及序列分析
17.
Addition of Different Soybean 7S Globulin Hydrolysates by Alcalase for Enhancing Textual and Sensory Properties of Pork Sausage
大豆7S球蛋白酶解产物在猪肉肠中的应用
18.
Effects of limited proteolysis on functional properties of soy 11S glycinin
限制性酶解对大豆11S球蛋白功能特性的影响