摘要
通过对无豆腥大豆营养指标的检测,说明脂肪氧化酶缺失状态下,蛋白质,脂肪,脂肪酸组成,氨基酸,金属元素含量等各项对营养指标并无大的改变。蛋白组分含量分析,加工过程中蛋白的乳化力强。
The nutrition parmneters of smellless soybean were examined, and it was found that with the absence of lipoxidase, no significant changes in the contents of protein, fat, fatty acid fractions, amino acids and minerals. The analysis of protein fractions also indicated that protein had a stable and strong emulsification property during food processing.
出处
《大豆通报》
2006年第3期21-23,共3页
Soybean Bulletin
