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The proteins of soy sauce lees (SSLP) were hydrolysed by Alcalase in the presence of ultrasound or traditional water bath to obtain hydrolysates S2–S6. The analysis of protein content indicated that enzymatic hydrolysis could significantly improve the extraction efficiency of proteins. By determination of molecular weight distribution, >10 and 5–10KDa fractions of native SSLP (S1) decreased during...
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