| 超声处理大豆浆体对提高蛋白质和固形物萃取率的作用 |
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| 引用本文： | 梁汉华,杨汝德,郭乾初.超声处理大豆浆体对提高蛋白质和固形物萃取率的作用[J].食品工业科技,1998(5). |
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| 作者姓名： | 梁汉华 杨汝德 郭乾初 |
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| 作者单位： | 香港理工大学应用生物与化学科技学系，华南理工大学食品与生物工程学院 |
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| 摘 要： | 采用低频超声波处理大豆浆体以提高其蛋白质和固形物的萃取率。探讨了处理时间、温度、ｐＨ和超声振幅诸因素对超声处理效果的影响，并初步得出其最佳处理条件。结果表明，采用低频超声波处理大豆浆体及其豆渣能有效地提高蛋白质和固形物的萃取率
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| 关 键 词： | 超声处理 大豆浆体 萃取率 |
Effect of Ultrasonic treatment on raising the extraction rate of proteins and total solids from soybean slurry |
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| Liang Hanhua.Effect of Ultrasonic treatment on raising the extraction rate of proteins and total solids from soybean slurry[J].Science and Technology of Food Industry,1998(5). |
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| Authors: | Liang Hanhua |
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| Affiliation: | Liang Hanhua |
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| Abstract: | Soybean slurry was processed by low frequency ultrasonic for enhancing the extraction rates of proteins and solids. Effect of several main factors(treatment time, temperature,pH and amplitude)on ultrasound processing was explored,and obtained preliminary the optimum conditions of processing. The results of experiments above sufficiently prove that using low freguency ultrasonic to process the soybean slurry and its bean dregs can effectively enhance extraction rates of proteins and solids. |
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| Keywords: | ultrasonic treatment soybean slurry extraction rate |
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