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1·Ingredients: Isolated Soy Protein, Vegetable Fiber, Starch.

材料：大豆分离蛋白，植物纤维，淀粉。

2·The result showed that optimal parameters achieving the desirable binding property of the minced mutton were isolated soy protein(0.8%), modified casein(0.2%).

结果表明：大豆分离蛋白（0.8%）和酪蛋白（0.2%）都可以提高原料肉的保形性。

3·Some studies have suggested that soy-based foods, isolated soy protein or isoflavone-containing supplements may be beneficial, while others have found no advantage.

一些研究提示，大豆食品、分离出的大豆蛋白或是黄酮异构体衍生物的补充品可能对人体有益，然而另一些研究却没有发现对人体有益。