Extraction Technology of Active Protein From Black Soybeans and Lentils

This paper reports a study on the technology for extracting active protein from black soybeans and lentils. The technology includes cooling-crush, low temperature centrifuge, membrane separation and vacuum freeze drying. Results show that none of these processes have any obvious influence on the activities of inhibitors of Trypsin and Chymotrypsin, and that the activity of the functional protein in black soybean and lentils could be maintained.