摘要
采用酸法和醇法制备大豆浓缩蛋白(SPC)。对这2种方法制备的产品特性,如化学组成、风味、色泽、功能特性以及营养价值进行了详细讨论,分析了产品中大豆皂甙总含量。此外,比较了2种制备方法的产品得率、蛋白回收率、生产过程对环境污染程度以及副产品的综合利用。这为选择生产大豆浓缩蛋白工艺路线提供了依据。
Acidic water leaching and aqueous alcohol leaching processes were used to prepare soybean protein concentrate(SPC).The properties of the products prepared by the two processess are discussed in detail,such as chemical constituents,taste,color,functional properties,and nutritional value.The total amount of the soyasaponins was aualyzed. In addition the product yields,protein recovery,environmental pollution,and utilization of by-products for the two processes are compared.All these provide the basis for evaluation and selection for production.
出处
《江西科学》
2004年第4期278-283,共6页
Jiangxi Science
