| 大豆皮酶法水解的研究 |
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| 引用本文： | 汪勇,欧仕益,张宁,杨爱华. 大豆皮酶法水解的研究[J]. 中国油脂, 2003, 28(5): 59-61 |
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| 作者姓名： | 汪勇 欧仕益 张宁 杨爱华 |
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| 作者单位： | 暨南大学食品科学与工程系,510632广州市 |
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| 摘 要： | 以大豆皮为原料，分别用中性蛋白酶和木瓜蛋白酶进行水解，研究表明，中性蛋白酶比木瓜蛋白酶水解效率更高。水解后制得的大豆膳食纤维含量最高可达74．93％，可以作为一种食品添加剂或保健食品原料，水解液可以用做调味料原料。此研究对大豆皮的综合利用有一定的指导意义。
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| 关 键 词： | 大豆皮 酶法水解 中性蛋白酶 木瓜蛋白酶 大豆膳食纤维 综合利用 油脂加工 |
| 文章编号： | 1003-7969(2003)05-0059-03 |
| 修稿时间： | 2002-06-18 |
Enzymic Hydrolysis of Soybean Hull |
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| WANG Yong,OU Shi yi,ZHANG Ning,YANG Ai hua. Enzymic Hydrolysis of Soybean Hull[J]. China Oils and Fats, 2003, 28(5): 59-61 |
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| Authors: | WANG Yong OU Shi yi ZHANG Ning YANG Ai hua |
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| Abstract: | The hydrolysis of soybean hull by neutral protease an d pawpaw protease is studied. It shows that the hydrolysis of soybean hull by neut ral protease is more ef fective than the pawpaw protease does. The highest content of crude fiber in the product that can be used as food additives or functional food is 74.93 percent. Furthermore, the hydrolysis liquor that has abundant protein is a crude materia l of seasoning. This paper is some instructive to the utilization of soybean hul l. |
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| Keywords: | soybean hull neutral protease pawpaw protease dietar y fiber hydrolysis |
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