纤维素酶降解大豆细胞壁生产豆腐的研究  

Study on Cellulase Degradation of Soybean Cell wall to Produce Beancurd

作　　者：余蜀宜[1] 王传槐[1] 

机构地区：[1]南京林业大学化工学院,210037

出　　处：《食品科学》2002年第4期79-82,共4页Food Science

摘　　要：研究了以大豆为原料，通过浸泡降解大豆细胞壁提取大豆蛋白生产豆腐的生产过程中，添加一定量的高科技生物技术产品“纤维素酶”，来提高浸泡大豆时的胀豆率和豆腐得率及风味的影响因素。结果表明：纤维素酶中所含有的纤维素酶和半纤维素酶在浸泡大豆时起到很好的降解大豆细胞壁的作用。最适宜的工艺条件是：纤维素酶用量为０．１％，３０℃恒温浸泡６ｈ，ｐＨ值控制在５～６之间。The effects of utilizing some cellulase,a product being brought by high biological technology were investigated to increase the ratio of swelled beans and the yield of bean curd by steeping in water to degrade the cell walls and extract protein during the process of the production of bean curd .The tested results showed that cellulase and hemicellulase could well degrad of the cell walls when steeping the soybean in water.The most suitable condition was steeping the soybean with 0.1% cellulase at 28℃ during 6h.The pH range of 5～6 was generally suitable.

关 键 词：纤维素酶降解 大豆细胞壁 胀豆率 豆腐得率 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]