FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (4): 284-287.

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Preparation of High molecular soluble soybean polysaccharides and Study on the fresh-keeping effect of it coating on eggs

  

  • Received:2011-11-26 Revised:2013-01-14 Online:2013-02-25 Published:2013-01-29

Abstract: High molecular soluble soybean polysaccharides (H-M) were prepared with aptly method and ultrafiltration from the soybean risidue. Fresh-keeping material was prepared by using H-M as a main substance and sodium alginate and potassium sorbate as trimmings. Along with this, the effect of H-M coating on the eggs surface structure, weight losing rate, H.U. and Y.I. stored at ambient temperature was investigated. Results showed that this new-type fresh-keeping material could seal up the air hole on the surface of eggs well and still exhibited excellent quality as an A level during storage for 30 days during the storage.