Study on Cellulase Degradation of Soybean Cell wall to Produce Beancurd

Abstract

Abstract: 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.

Key words: cellulase , Degradation , The ration of swelled beans , The yield of bean cake

YU Shu-Yi, WANG Chuan-Huai. Study on Cellulase Degradation of Soybean Cell wall to Produce Beancurd[J]. FOOD SCIENCE, 2002, 23(4): 79-82.

[1]	LIU Xingyong, CHEN Xinglian, DU Lijuan, LIN Tao, YIN Benlin, YANG Dongshun, SHAO Jinliang, WANG Luxiang. The Interaction of Various Factors Leads to Rapid Degradation of Chlorogenic Acid in Roasted Coffee Beans during Processing [J]. FOOD SCIENCE, 2021, 42(9): 7-14.
[2]	LI Wenfeng, ZHANG Xiangyang, WANG Cui, LIN Lanting, CHEN Xiaoping, QU Yang, ZHANG Xuemei, LIN Yao, TAN Si, ZHENG Qiaoran, GAO Xiaoxu. Drying Kinetics and Polyphenol Degradation Kinetic Characteristics in the Swollen Succulent Stem of Tumorous Stem Mustard during Air-Impingement Jet Drying [J]. FOOD SCIENCE, 2021, 42(5): 106-114.
[3]	JIANG Hui, KONG Limin, WANG Chong, WANG Yanbo, FU Linglin, ZHOU Tao. Optimization of Degradation Conditions of Polysaccharides from Porphyra yezoensis and Changes in Biological Activities after Degradation [J]. FOOD SCIENCE, 2021, 42(3): 38-47.
[4]	LI Yingchang, LI Shuangyan, CAO Nana, LIU Xuefei, CAI Youqiong. Effect of Lysine-Galactose Mixture on the Degradation of Trimethylamine N-Oxide in TMAO-Fe (II) System [J]. FOOD SCIENCE, 2021, 42(2): 30-35.
[5]	WU Qianrong, ZHU Ning, CHEN Song, ZHOU Huimin, LI Su, ZHAO Bing, LIU Meng, PAN Xiaoqian, ZHANG Shunliang, QIAO Xiaoling. Changes in Protein Degradation and Flavor Substance in Sauce Beef during Processing [J]. FOOD SCIENCE, 2021, 42(12): 76-84.
[6]	HU Xiaolong, YU Miao, CAO Zhenhua, WANG Kangli, TIAN Ruijie, HAN Suna, LI Hua, LI Jianmin, ZENG Tian, LI Hong. Spatial Heterogeneity of Prokaryotic Microbial Community Diversity in Pit Mud from Degraded Cellar for the Production of Strong-flavor Baijiu Revealed by High Throughput Sequencing [J]. FOOD SCIENCE, 2021, 42(10): 86-93.
[7]	TANG Yuqian, PAN Yaoyin, LIU Chendi, YANG Jiguo. Advances in Understanding the Biotransformation of Deoxynivalenol and Its Masked Forms [J]. FOOD SCIENCE, 2020, 41(19): 281-289.
[8]	LU Haiqiang, GU Xinxi, YUAN Qiaomin, TAN Suhui, TIAN Hongtao. Heterologous Expression of Codon Optimized Thermophilic β-Mannanase Gene (manBK) and Its Application in Degradation of Konjac Mannan [J]. FOOD SCIENCE, 2020, 41(18): 113-119.
[9]	ZHENG Tingting, LIU Yulan, WANG Jiandong, PEI Yaxiao. Degradation of Mycotoxins in Corn Germ and Crude Corn Oil by Steaming Corn Germ with Dilute Alkali [J]. FOOD SCIENCE, 2020, 41(13): 8-13.
[10]	JIANG Tian, LI Jia, YANG Ning, HE Yi, ZHU Zhenzhou, LI Shuyi, YANG Xinsun, HE Jingren. Degradation Characteristics of Anthocyanins from Purple Sweet Potato during Storage [J]. FOOD SCIENCE, 2019, 40(7): 88-94.
[11]	ZOU Zongsheng, WANG Jingya, ZHAO Yunying, MAO Yin, DENG Yu. Screening of Trichoderma reesei Mutants and Optimization of Fermentation Conditions for Higher Cellulase Production [J]. FOOD SCIENCE, 2019, 40(6): 48-54.
[12]	LIU Yingli, MAO Huijia, YANG Ziyan, WAN Zhen, WANG Jing, SUN Baoguo. Molecular Docking Analysis of the Interaction between Recombinant Laccase and Aflatoxin B1 and Structural Elucidation of Degradation Products of Aflatoxin B1 [J]. FOOD SCIENCE, 2019, 40(24): 119-127.
[13]	REN Dayong, QU Tianming, YANG Liu, AN Bin, WANG Guochao, FENG Shirong. Screening of Lactic Acid Bacterial Isolates from Traditional Fermented Foods in Northeast China for Cholesterol-Lowering Property and Mechanism of Action Analysis [J]. FOOD SCIENCE, 2019, 40(22): 199-206.
[14]	JIANG Nan, WANG Liuqing, LI Zuliang, WANG Duo, WANG Meng. Inhibitory Effect of Ozone on the Growth and Mycotoxin Production of Alternaria [J]. FOOD SCIENCE, 2019, 40(21): 51-57.
[15]	WU Liangwen, CHEN Ning. Progress in Understanding the Mechanism of Exercise-Induced Fatigue and Its Regulation by Soybean Peptide [J]. FOOD SCIENCE, 2019, 40(17): 302-308.

Study on Cellulase Degradation of Soybean Cell wall to Produce Beancurd

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments