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《FOOD AND FERMENTATION INDUSTRIES》 1997-06
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Preparation and Enzymatic Properties of Plant β-Amylase from Soybean

Gu Haixian; Guo Qingwen(Central Institute, Wuxi Light Industry University, Wuxi, 214036 )  
The preparation method and enzymatic properties of soybean β-Amylase werestudied. After isolation of β-Amylase, the soybean was used to make soybean sauce orisolated soybean protein. The final enzyme product had a activity of 300Ku/g with therecovery of 56%. Soybean β-Amylase is very pure and an ideal catalyst for the production ofhigh maltose syrup. The total nitrogen utilization ratio was more than 80% in soybean saucemaking. The protein content of isolated soybean protein was 92%.
【CateGory Index】: TS23
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