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Extraction of Natural Cellulose from SoybeanDregs and Its Utilization in Food(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2003年04期
Page:
306-309
Research Field:
Publishing date:

Info

Title:
Extraction of Natural Cellulose from SoybeanDregs and Its Utilization in Food
Author(s):
Zhao Guixing 　Chen Xia
Processing Division of Soybean Research Institute ,Heilongjiang Academy ofAgricultural Sciences ,Harbin 150086
Keywords:
Natural cellulose ; Soybean dregs ; Hydrolyzation.
PACS:
S 565.137.7
DOI:
10.11861/j.issn.1000-9841.2003.04.0306
Abstract:
The fresh soybean dregs were used as materials in the study .Four factors affecting the content ofnatural cellulose were tested with right angle experiment .Those factors are caustic strength , temperature , timeand the amount of used enzymes .The optimum conditions for extracting soybean dregs were established .Soybeandregs natural was made through extracting , caustic treatment , hydrolyzation , drying and superpulverization.The production rate was 85 %.The content of cellulose was 80 % in the product .At the same time , aseries of soybean cellulose food was made from soybean dregs natural cellulose .

References:

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Last Update: 2016-12-31