Carbohydrate is a major underutilized and undervalued resource in soybean. Its indigestibility concern causes devaluation of soy protein for some uses. Conversion of carbohydrate to monomeric sugars as fermentation feedstock can significantly increase soybean value but it involves multiple carbohydrates and multi-enzyme dependency and interactions. Sugar yields were measured for soybean flour processing using 10 different enzymes and the results modeled to gain insights into soybean carbohydrates and monomerization, including individual sugar distributions among different carbohydrates, sugar composition of each carbohydrate, and the optimal carbohydrases composition. The study is important for guiding future optimization of enzyme activities and process design.

碳水化合物是大豆中一种主要的未被充分利用和低估的资源。其不易消化的问题导致大豆蛋白在某些用途中贬值。将碳水化合物转化为单糖作为发酵原料可以显着提高大豆价值，但它涉及多种碳水化合物以及多种酶的依赖性和相互作用。使用10种不同的酶对大豆粉加工过程中的糖产量进行了测量，并对结果进行建模以深入了解大豆碳水化合物和单体化，包括不同碳水化合物之间的单个糖分布，每种碳水化合物的糖组成以及最佳的糖化酶组成。该研究对于指导酶活性和工艺设计的未来优化非常重要。