The structural and interfacial properties of soybean protein isolate (SPI) after glycosylation by the transglutaminase method were studied. It is hoped that preliminary explorations will find a new food ingredient and broader application of SPI in the food industry.

中文翻译：

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转谷氨酰胺酶糖基化大豆分离蛋白对其结构和界面性质的影响

研究了转谷氨酰胺酶法糖基化后大豆分离蛋白（SPI）的结构和界面特性。希望通过初步探索，找到一种新的食品成分，以及SPI在食品行业的更广泛应用。