한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제23권6호
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- Pages.673-676
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- 1991
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- 0367-6293(pISSN)
Aqueous Process를 이용한 대두유와 대두단백의 추출중 효소와 초음파처리가 추출율에 미치는 영향
Effects of Enzyme Treatments and Ultrasonification on Extraction Yields of Lipids and Protein from Soybean by Aqueous Process
- Yoon, Suk-Hoo (Korea Food Research Institute) ;
- Kim, In-Hwan (Korea Food Research Institute) ;
- Kim, Seung-Ho (Korea Food Research Institute) ;
- Kwon, Tai-Wan (Korea Food Research Institute)
- 발행 : 1991.12.01
초록
Aqueous process를 이용하여 전지 대두분에서 대두유와 대두단백을 동시에 추출하였다. 효소 처리나 초음파 처리를 하지 않은 aqueous extraction의 경우 최적 추출조건은 pH8, 6배의 희석률
Lipids and protein were extracted simultaneously from soybean flour by aqeous processing. Extraction yields of lipids and protein were 62 and 68%, respectively, when 120-150 mesh full-fat soybean flour was dispersed in six times of water (w/w) at