大豆乳清的开发研究进展  

Research Progress on Exploitation of Soybean Whey

作　　者：王延青[1] 郭兴凤[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450052

出　　处：《粮食加工》2009年第5期54-57,共4页Grain Processing

摘　　要：综述了大豆乳清综合利用的研究开发现状,并展望大豆乳清在国内的开发前景。大豆乳清中生理活性物质的提取包括蛋白质、低聚糖、异黄酮、皂甙等,提取大豆乳清中具有功能特性和生物特性的食品配料,是目前的研究热点,主要是用在食品工业和饲料工业中。In this paper,an overview of research and development of comprehensive utilization of soybean whey the status quo and prospects of soybean whey development prospects in the country.Physiological activity of soybean whey.The extraction of material,including proteins,oligosaccharides,isoflavones,saponins,etc.,extract of soybean whey functional characteristics and biological properties of food ingredients,is the current research study hot spots,mainly used in the food industry and feed industries.

关 键 词：大豆乳清 生理活性物质 研究进展 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]