脱脂大豆

脱脂大豆对面团流变学特性及用其制成面条品质的影响

Effects on Dynamic Rheological Properties of Dough after Addition of Defatted Soybean Flours

以脱脂大豆粉为原料，采用中性酶水解制取大豆多肽；

In this article soybean polypeptide is prepared by hydrolysis reaction by use of neutral protease from defatted soybean .

脱脂大豆中B组大豆皂甙Ⅴ的HPLC-MS检测

HPLC-MS Assay Study on Determination of Defatted Soybean Saponin V of Group B

表观消化率为（83.46±3.34）%，高于脱脂大豆粉组（P0.05）。

The apparent digestibility ( AD ) of 5 % mixture flour was ( 83.46 ± 3.34 ) % , which was higher than that of defatted soy flour .

魔芋粉和脱脂大豆粉复合对面条品质的影响

Effect of konjak powder and defatted soy flour on noodle quality

以低温脱脂大豆粉为原料，采用微波加热方式制备接枝改性大豆蛋白。

Using defatted soy flour as raw material , the modified soy protein were prepared in microwave oven .

脱脂大豆蛋白的制取及应用

Applications of non-fat protein

以脱脂大豆为原料，研究大豆皂苷的提取及酱油发酵过程中大豆皂苷的变化。

Soybean seeds were used as raw materials to study the changes of soybean saponin in the course of soy sauce making .

结果表明，脱脂大豆经60%～70%乙醇提取、丁醇转移，可得到2.8%粗皂甙。

The 2.8 % of crude saponin is obtained from soybean seeds by the method of 60 % to 70 % alcohol extraction .

通过正交实验得出以面条综合评分为指标的最佳添加量为脱脂大豆粉8%、魔芋粉0.5%。

The optimum adding amount of them based on noodle total score by orthogonal design : defatted soy flour is 8 % ( w / w ); konjak powder is 0.5 % ( w / w ) .

因此，选取脱脂大豆粉制备豆麦混合粉。（2）研究脱脂豆粕粉的添加量对面团特性及挂面品质的影响。

So , Enzyme-active defatted soy powder was selected to be added to wheat flour to improve nutritive value of wheat flour . ( 2 ) Effects on dough properties and qualities of noodle were studied after adding different amount of defatted soy flour .

低温脱脂豆粉与大豆豆皮膳食纤维改善馒头品质及老化的比较

Promoting Quality and Postponing Staling of Steamed Bread by Adding Baking Soybean Flour or Dietary Fiber from Soybean Hulls

通过向小麦粉中添加全脂豆粉、脱脂豆粉及大豆蛋白，来研究其对小麦粉及馒头品质的影响。

A comparative study was carried out on the effects of active soybean flour , monoglyceride and lipoxidase on the rheology characteristics of wheat flour and the quality of steamed bread .

脱脂豆粕水解制取大豆蛋白试验研究

Experimental Study on Making Soybean Protein by Hydrolyzing Defatted Soybean Meal

脱脂豆粕中提取大豆异黄酮的条件研究

Study on Extraction Condition of Soybean Isoflavone

本文对脱脂豆粕中提取大豆异黄酮的最佳提取溶剂、最佳提取条件及大豆异黄酮的抑菌活性、抑菌机制进行了研究。

In this paper , the optimal extraction conditions of soybean isoflavone from defatted soybean meal are searched and the antimicrobial action and antimicrobial mechanism of soybean isoflavone are studied .