Soybean-flour Cake

Application Study of Soybean Dietary Fiber in Processing Chiffon Cake

大豆膳食纤维在戚风蛋糕生产中的应用研究

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The condition of enzyme decomposition was discussed during prepare polypeptide with bean cake in order to manufacture polypeptide drink used functionality soybean.

以功能性大豆多肽饮料的研制为目标，探讨了以豆饼为原料酶解制备大豆多肽过程中的酶解条件。

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Instead of serving the vegetables in a bowl, the artist hides them within the layers of the 'sponge cake' that is made from soybean.

这种沙拉打破了把沙拉装在盘里的惯例，各种蔬菜沙拉层层堆叠在大豆制作的“海绵蛋糕”内部。

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The denatured soybean cake was hydrolyzed with national trypsin, the effets of temperature, pH value, time, substract concentraction and enzyme/ substract on the solubility of polypeptide during the hydrolysis were studied.

研究了变性豆粕中多肽溶出率随温度、pH值、时间、底物浓度及酶用量的变化规律。

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On the level of DNA-based, the method of extracting the DNA from soybean and its derived processed products such as bean cake, bean curd, soy milk and sauce was optimized firstly, and the high quality DNA that OD value is between 1.7-1.9 have been obtained.

在DNA水平上的研究，首先优化了转基因大豆及其加工产品豆粕、豆腐、豆奶和酱油的DNA抽提方法，得到了OD值在1.7-1.9之间的高质量的可用于PCR检测的DNA。

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