| 酱油沉淀成分研究 |
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| 引用本文： | 曾新安,李国基,于淑娟.酱油沉淀成分研究[J].食品科学,2002,23(11):32-34. |
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| 作者姓名： | 曾新安 李国基 于淑娟 |
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| 作者单位： | 华南理工大学食品与生物工程学院,广州,510640 |
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| 基金项目： | 广州市重大科技攻关资助项目（2001-Z-108-01） |
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| 摘 要： | 本文研究了国产酱油原沉淀、一次沉淀及二次沉淀的成分组成和氨基酸组成情况，提出高蛋白质和多糖是造成酱油沉淀的主要原因，高盐份不会促进沉淀产生。文章中对糖类和蛋白质的来源作出了分析。
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| 关 键 词： | 酱油 沉淀成分 糖类 蛋白质 来源 |
Study on the Composition of Soy Sauce Sediments |
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| Zeng Xinan et al..Study on the Composition of Soy Sauce Sediments[J].Food Science,2002,23(11):32-34. |
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| Authors: | Zeng Xinan |
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| Affiliation: | Zeng Xinan et al. |
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| Abstract: | This paper studied the chemical composition of 3 kinds of soy sauce sediments: raw soy sauce sediment , first sediment and secondary sediment. Results showed that the contents of protein and polysaccharide in all sediments were quite high, which might be the main source of sediments formation. Some analysis was made about the origination of protein and polysaccharide. |
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| Keywords: | Soy sauce Sediment Secondary sediment |
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