Abstract: Lysophospholipids were produced from soybean phospholipids by hydrolyzing with phospholipase A2.The cooking and texture quality of noodle were study in this paper.

• 摘要： 本实验采用磷脂酶A2催化解大豆粉末磷脂获得溶血磷脂，将两种磷脂添加到面条中，并对面条进行蒸煮实验和质构品质测定。