Effect of Soluble Soybean Polysaccharides Extraction Process on the Stability of Acid Dairy Beverages(PDF)
《大豆科学》[ISSN:1000-9841/CN:23-1227/S]
- Issue:
- 2013年02期
- Page:
- 242-245
- Research Field:
- Publishing date:
Info
- Title:
- Effect of Soluble Soybean Polysaccharides Extraction Process on the Stability of Acid Dairy Beverages
- Author(s):
- TAN Jing1; CHANG Zhong-yi1; GAO Hong-liang1; JIN Ming-fei1; LU Xin-an1; ZHANG Yi-lan1; CUI Hong-liang2
- (1.School of Life Science,East China Normal University,Shanghai 200241，China;2.Pingdingshan Tianjing Plant Albumen Company Limited,Pingdingshan 467200,China)
- Keywords:
- Soluble soybean polysaccharides; Extraction conditions; Polysaccharides content; Protein content; Sediment ratio of acid dairy beverages
- PACS:
- -
- DOI:
- 10.3969/j.issn.1000-9841.2013.02.023
- Abstract:
- Soluble soybean polysaccharides(SSPS)can stabilize protein in low pH conditions with low viscosity.The extraction process of SSPS from soybean dregs was optimized.The optimal extraction conditions were determined by the minimal sediment ratio of acid dairy beverages to improve its further development.The results of single factor experiments showed that pH,temperature and time of extraction had significant impacts on the yield,polysaccharides and protein content of SSPS,and the sediment ratio of acid dairy beverage.Based on single factor test,the extraction conditions were optimized through L9（34）orthogonal experiment.The results showed that the pH of extraction had the maximal influence on the polysaccharides and protein content of SSPS and the sediment ratio of acid dairy beverage,then was the extraction temperature and extraction time;the optimal extraction conditions were that soybean dregs immersed in the solution with pH3.5,and kept at 125℃ for 90 min.Under the optimal process,the polysaccharides and protein content of SSPS were 66.05% and 3.69% respectively,the sediment ratio decreased to 0.72%.
Last Update: 2014-04-03