Isolation and Purification of Oligosaccharides from Soybean Molasses through Fermentation

doi:10.7506/spkx1002-6300-200923078

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (23 ): 343-346.doi: 10.7506/spkx1002-6300-200923078

Previous Articles Next Articles

Isolation and Purification of Oligosaccharides from Soybean Molasses through Fermentation

CUI Xi-qing1,2，LIU Chang1,2，DONG Yin-mao2，HE Cong-fen2，WANG Chang-tao2,*

1.Collge of Life Science, Northeast Agricultural University, Harbin 150030, China； 2. Beijing Key Laboratory of Plant Resources
Research and Development, Beijing Technology and Business University, Beijing 100048, China

Received:2009-09-05 Online:2009-12-01 Published:2010-12-29
Contact: WANG Chang-tao E-mail:wangct@th.btbu.edu.cn

Abstract

Abstract:

One strain of yeast that has the function of high consumption to sucrose, and high retention rate to stachyose and raffinose was screened from three stains of yeast, one strain of Lactobacillus, one strain of Aspergillus. The optimal condition for the fermentation of soybean molasses was initial pH 5, 2% inoculation amount, 1:8 of dilution for soybean molasses, 180 r/min shaking and fermentation at 28 ℃ for 12 h. The retention rates in hydrolysates of soybean molasses were 8.76% for sucrose, 99.61% for raffinose and 95.72% for stachyose under this optimal fermentation condition.

Key words: oligosaccharide, soybean molasses, fermentation, retention rate

CLC Number:

TS261.4

CUI Xi-qing1,2，LIU Chang1,2，DONG Yin-mao2，HE Cong-fen2，WANG Chang-tao2,*. Isolation and Purification of Oligosaccharides from Soybean Molasses through Fermentation[J]. FOOD SCIENCE, 2009, 30(23 ): 343-346.

[1]	ZHEN Hongmin, HUA Xiaohan, MA Junwen, WEN Yongping, LI Yanxiao, YAN Qiaojuan, JIANG Zhengqiang. High-level Expression, Characterization, and Application of a Novel β-Mannanase from Penicillium chrysogenum [J]. FOOD SCIENCE, 2021, 42(8): 98-105.
[2]	ZHOU Jing, YUAN Li, GAO Ruichang. Screening of Low-temperature Protease-producing Planococcus and Its Application in Low-salt Fish Sauce Fermentation [J]. FOOD SCIENCE, 2021, 42(8): 122-128.
[3]	WU Kang, XIE Jinghui, WANG Qianqian, QI Ming, WU Jianzhong. Monascus Fermentation Enhanced the Umami Taste of Low-Salt Semi-Dried Grass Carp (Ctenopharyngodon idellus) [J]. FOOD SCIENCE, 2021, 42(8): 137-142.
[4]	CHEN Shujun, ZHENG Jie. Dynamic Analysis of Organic Acids in a Mixture of Vegetable and Fruit Juices during Fermentation and Changes in Antioxidant Activity and Functional Constituents during Simulated Gastrointestinal Digestion [J]. FOOD SCIENCE, 2021, 42(7): 90-97.
[5]	XIAO Mei, LI Min, ZHANG Han, PENG Bangzhu. Effect of Chlorogenic Acid on Fermentation Characteristics of Saccharomyces cerevisiae [J]. FOOD SCIENCE, 2021, 42(6): 88-93.
[6]	LIU Yue, GAO Yunyun, LI Shan, LI Wangqiang, LI Baokun, LU Shiling, JIANG Caihong, WANG Qingling, DONG Juan, LI Yuhui. Preparation and in vitro Evaluation of Goat Milk-FOS/GOS Pichia kudriavzevii DS8-1 Microcapsules [J]. FOOD SCIENCE, 2021, 42(6): 94-103.
[7]	WU Bohua, JIANG Xuewei, ZHANG Jinyu, RUAN Zhiqiang, LIANG Shengnan, CHEN Yongfa, ZHOU Shangting. Screening and Application of Bacillus spp. Promoting Moromi Fermentation [J]. FOOD SCIENCE, 2021, 42(6): 134-141.
[8]	WU Lingfeng, WEI Shuang, CHEN Ying, DU Minjie, LIU Sixin, WANG Lu, LI Congfa. Effects of Fructooligosaccharides on the Chemical, Microbiological and Antioxidant Properties of Tamarind (Tamarindus indica L.) Juice Fermented by Lactobacillus plantarum A33 [J]. FOOD SCIENCE, 2021, 42(4): 122-129.
[9]	JIANG Jun, LIU Jun, YANG Shaoqing, MA Shuai, YAN Qiaojuan, JIANG Zhengqiang. High Level Expression of Alginate Lyase from Flavobacterium sp. and Its Application in Preparation of Alginate Oligosaccharides [J]. FOOD SCIENCE, 2021, 42(4): 145-152.
[10]	LIU Fangwei, ZHANG Shanshan, CHEN Suming, NIE Shaoping, HU Jielun, XIE Mingyong. Gastrointestinal Digestion and Fermentation Characteristics in Vitro of Breads Incorporated with Three Different Polysaccharides [J]. FOOD SCIENCE, 2021, 42(3): 143-149.
[11]	XU Ying, WANG Bin, JIANG Qixing, XIA Wenshui, XU Yanshun. Intervention Effect of Chitooligosaccharide on Alcohol-Induced Intestinal Damage in Rats [J]. FOOD SCIENCE, 2021, 42(3): 158-164.
[12]	MA Na, WANG Xingchen, KONG Cailin, TAO Yongsheng. Effect of Mixed Culture Fermentation with Rhodotorula mucilaginosa and Saccharomyces cerevisiae on the Aroma and Color of Red Wine [J]. FOOD SCIENCE, 2021, 42(2): 97-104.
[13]	LI Sining, TANG Shanhu, REN Ran. Effect of Co-fermentation with Bifidobacterium animalis, Lactobacillus plantarum and Traditional Starter Cultures on Antioxidant Properties of Fermented Milk [J]. FOOD SCIENCE, 2021, 42(18): 127-134.
[14]	WEN Yongping, TANG Jiqing, HAN Dong, SUN Jian, LIU Jun, JIANG Zhengqiang. Effects of Konjac Mannanoligosaccharide Fortification on Immunomodulatory Activity of Yogurt [J]. FOOD SCIENCE, 2021, 42(17): 133-142.
[15]	BAI Lin, Ruxianguli·MAIMAITIYIMING, WANG Xuguang, XU Bingjie, Abuduwufuer·RUOZI, Aihemaitijiang·AIHAITI. Effects of Fermentation with Five Different Lactic Acid Bacteria on Physicochemical Properties and SensoryEvaluation of Kuqa Small White Apricot Juice [J]. FOOD SCIENCE, 2021, 42(16): 83-88.

Isolation and Purification of Oligosaccharides from Soybean Molasses through Fermentation

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments