吸水率和pH值对大豆蛋白质分离抽提的影响

Influence of Hydroscopic Rate and pH value on the Separation and Extraction of Soybean Protein

本文用实验方法研究了传统豆制品制浆中大豆蛋白质的分离抽提过程。研究结果表明大豆蛋白质分离抽提率与整粒大豆水合过程中的吸水率Q和制浆用水的PH值有关。定量地找出了它们的关系。正确控制吸水率和pH值可使分离抽提率达到90％。

In this paper, the extraction characteristic of soybean protein was studied when it was in the soybean paste prodution of traditional soybean product. The results showed that the extraction rate of soybean protein was related with the hydroscopic rate Q in the hydration process of whole soybean and the pH of the water which was used to produce soybean paste. The extraction rate would reach 90% when the hydroscopic rate and pH was exactly controlled.