| Soy sauce residue by high-salt liquid-state fermentation were treated by the process of mechanical disruption, adding neutral protease, adding cellulase treatment to got the information of crude protein dissolution rate. Furthermore，the morphology of the skin and the cotyledons of the soybean slag were examined by scanning electron microscopy (SEM) and the amino acids increasing rate were measured by Automatic Analysis Apparatus (AAA). Results showed that the total crude protein of the soy sauce residue was 18.54%,and the crude protein dissolution rate of the soy sauce residue progressed by the above treatment was 5.99%, 9.88%, 12.77% , respectively. The white-floc level in the skin of the soy sauce treated by the process of adding neutral protease, adding cellulase sharply abated, while the white-floc level in the cotyledons changed little. The Ser, Val, His, Thr and Lys increased rapidly both in the skin and the cotyledons of the soybean slag by comparing the amino acids composition before and after cellulase treatment. |
