［2］Furuta H, Tobe J, Kiwata R, et al. Rheological properties of a heat-reversible gel of water-soluble-soybean polysaccharide extracted under acidic condition［J］. Bioscience Biotechnology and Biochemistry, 1999, 63(12): 2075-2081.?
［3］Furuta H, Maeda H. Rheological properties of water-soluble soybean polysaccharides extracted under weak acidic condition［J］. Food Hydrocolloids, 1999, 13(3): 267-274.?
［4］Nakamura A, Nobuhara T, Matsumiya K, et al. Stabilization of milk protein dispersion by soybean soluble polysaccharide under acidic pH conditions［J］. Food Hydrocolloids, 2014, 34(1):39-45.?
［5］Nakamura A, Maeda H, Corredig M. Emulsifying properties of enzyme-digested soybean soluble polysaccharide［J］. Food Hydrocolloids, 2006, 20(7): 1029-1038.?
［6］Nakamura A, Yoshida R, Maeda H, et al. Soy soluble polysaccharide stabilization at oil–water interfaces［J］. Food Hydrocolloids, 2006, 20(2): 277-283.?
［7］Aimin T, Hongwei Z, Gang C, et al. Influence of ultrasound treatment on accessibility and regioselective oxidation reactivity of cellulose［J］. Ultrasonics Sonochemistry, 2005, 12(6): 467-472.?
［8］Zha X, Wang J, Yang X, et al. Antioxidant properties of polysaccharide fractions with different molecular mass extracted with hot-water from rice bran［J］. Carbohydrate Polymers, 2009, 78(3): 570-575.?
［9］Im S, Oh S, Song S, et al. Identification of optimal molecular size of modified Aloe polysaccharides with maximum immunomodulatory activity［J］. International Immunopharmacology, 2005, 5(2): 271-279.
［10］Christodouleas D C, Fotakis C, Papadopoulos K, et al.Evaluation of total reducing power of edible oils［J］.Talanta, 2014, 130(5): 233-240.
［11］Zhao X H. Some factors that affect the free radical scavenging activity of tea extracts［J］.Journal of Northeast Agricultural University, 1999, 5(1): 62-67.
［12］Zeng Y, Deng M, Lyu Z, et al.Evaluation of antioxidant activities of extracts from 19 Chinese edible flowers［J］. Springerplus, 2014, 3(1): 1-5.
［13］Wong C, Li H, Cheng K, et al. A systematic survey of antioxidant activity of 30 Chinese medicinal plants using the ferric reducing antioxidant power assay ［J］. Food Chemistry, 2006, 97(4): 705-711.
［14］尹艳.两种水溶性大豆多糖的红外光谱分析［J］. 食品研究与开发, 2013, 34(8): 67-68.(Yin Y. Study on the infrared spectrum analysis of two kinds of soluble soybean polysaccharides［J］.Food Research and Development, 2013, 34(8): 67-68.)
［15］苏浩. 豆渣中水溶性大豆多糖提取、结构鉴定及物性学研究［D］.乌鲁木齐：新疆农业大学, 2009: 83.(Su H.Study on extraction, structure identification and physical properties of water-soluble soybean polysaccharide from soybean dregs［D］.Urumuqi: Xinjiang Agricultural University, 2009:83.)
［16］Salarbashi D, Mortazavi S A, Noghabi M S, et al.Development of new active packaging film made from a soluble soybean polysaccharide incorporating ZnO nanoparticles ［J］. Carbohydrate Polymers, 2016, 140: 220-227.
［17］尹艳,高文宏. 两种水溶性大豆多糖的X.射线衍射分析［J］. 食品研究与开发, 2014, 35(6): 1-2.(Yin Y, Gao W H. Study on analyzing X.ray diffraction patterns of two kinds of soluble soybean polysaccharides［J］. Food Research and Development, 2014, 35(6): 1-2. )
［18］Halliwell B, Gutteridge J, Aruoma O. The deoxyribose method: A simple ‘test-tube’ assay for determination of rate constants for reactions of hydroxyl radicals ［J］. Analytical Biochemistry, 1987, 165(1): 215-219.