2.The effects of pentosanase(pentopan),Glucose oxidase (GOX)and lipoxygenase (enzyme -active soybeanflour,SF)on the characteristics of bread made from common and patent flour were studied. The bread quality was markedly improved with these enzymes.
3.The optimal medium composition for the lipase production is(%):soybeanflour 1.0,corn milk 1.0,glucose 1.0, K2HPO4 0.5,NaNO3 0.5. Culture medium volumes for 50 mL flask were cultivated aerobically at 20℃ with an aeration rate of 180 r/min for 40 hours.
6.With different wheat flour as the material and isolated soybean protein as addition agent to manufacture frozen dumplings, the effect of soybean protein on the frozen dumpling quality was studied.
7.The best medium for glucose-amylase consisted of 4.0% corn flour, 3.0 % soybean cake, 1% additive of tobacco, 0.1% K_2HPO_4, 0.05% MgSO_4, and 0.05% KCL.
