| With hydrolysis degree as a indicator, the effects of solid-state fermentation degree by Aspergillus oryzae on the properties of drawing soy protein were studied, and the correlations between the hydrolysis degree and the properties were analyzed. The results showed that the solid-state fermentation by Aspergillus oryzae could change the properties of drawing soy protein to different degree. When the hydrolysis degree was 3.63%, its water holding capacity, solubility, hardness and chewiness increased by 2141%, 115.26%, 13.04% and 20.00%, respectively, but its springness, cohesiveness and degree of organization decreased by 7.30%, 13.33% and 10.41%, respectively. An extremely significant positive correlation was present between the hydrolysis degree of drawing soy protein and its solubility, but extremely significant negative correlations were found between its hydrolysis degree and the springness, cohesiveness and degree of organization. It indicated that suitable hydrolysis could improve some properties of drawing soy protein. |
