EXTRACTION OF SOYBEAN SOLUBLE POLYSACCHARIDE AND STABILIZING BEHAVIOUR IN SOYBEAN PROTEIN EMULSIONS

来源 :第十四届世界食品科技大会 | 被引量 : 0次 | 上传用户：laoqiangshou

【摘要】

：

　　Introduction:The residual by-products while making Tofu and soybean protein consists mainly of the cell walls of soybean cotyledons,Some researches about ex

【作者】

：

JuNru[1]HuaiingSi[1]XiaoquanYang[1]JingsongLiao[2]

【机构】

：

Food Protein Engineering Research Center, South ChinaUniversity of Technology ,Guangzhou 510640, CHI

【出处】

：

第十四届世界食品科技大会

【发表日期】

：

2008年期

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　　Introduction:The residual by-products while making Tofu and soybean protein consists mainly of the cell walls of soybean cotyledons,Some researches about extraction of soybean polysaccharide(SSPS) have been published overseas.However,only the yield of SSPS were reported in these researches,information about the influence of extraction conditions on their stabilizing behaviour was few

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EXTRACTION OF SOYBEAN SOLUBLE POLYSACCHARIDE AND STABILIZING BEHAVIOUR IN SOYBEAN PROTEIN EMULSIONS

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