Extraction Processing of Soluble Soybean Polysaccharides

doi:10.7506/spkx1002-6630-201024023

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (24): 111-114.doi: 10.7506/spkx1002-6630-201024023

• Processing Technology • Previous Articles Next Articles

Extraction Processing of Soluble Soybean Polysaccharides

WANG Li-feng1,2，JU Xing-rong1，HE Rong1,2，LIU Ying1，GENG Jing1，YUAN Jian1

1. Key Laboratory of Grain and Oils Quality Control and Deep-Utilizing Technology of Jiangsu Province, College of Food Science and
Engineering, Nanjing University of Finance and Economics, Nanjing 210003, China；2. School of Food Science and Technology,
Jiangnan University, Wuxi 214122, China

Received:2010-08-19 Revised:2010-11-12 Online:2010-12-25 Published:2010-12-29
Contact: Li-Feng WANG E-mail:wanglifeng_8@163.com

Abstract

Abstract:

Soybean meal was used as the experimental subject to explore the extraction and purification of soluble soybean polysaccharides (SSPS). During the choice of enzyme, alkali protease exhibited the best enzymatic extraction efficiency among papain, alkali protease and complex protease. The optimal extraction conditions of SSPS were explored by evaluating the effects of extraction pH, extraction time, material-liquid ratio, enzyme addition amount and extraction temperature on extraction rate. Results indicated that the optimal extraction conditions were extraction pH of 6.0, extraction temperature of 50 ℃, extraction time of 1.5 h and material-liquid ratio of 1:20. Under these optimal extraction conditions, extraction rate of SSPS was up to 17.92 % and the purity of SSPS was 86.32%.

Key words: soluble soybean polysaccharides (SSPS), enzymatic extraction, purification

CLC Number:

TQ936.16

WANG Li-feng1,2，JU Xing-rong1，HE Rong1,2，LIU Ying1，GENG Jing1，YUAN Jian1. Extraction Processing of Soluble Soybean Polysaccharides[J]. FOOD SCIENCE, 2010, 31(24): 111-114.

[1]	XIANG Ting, XIA Chen, LIU Jianhua, WANG Chaoran, SHEN Jianfu. Separation, Structural Identification and Anti-tumor Effects of New Compounds from Cordyceps militaris [J]. FOOD SCIENCE, 2021, 42(8): 235-242.
[2]	WANG Wei, LI Jinjin, CHI Hai. Purification and Antimicrobial Mechanism of Amylocyclicin W5 Produced by Bacillus amyloliquefaciens DH8030 [J]. FOOD SCIENCE, 2021, 42(7): 29-34.
[3]	WEI Chenye, BAO Xiaowei, WANG Juan, HE Mengmeng, ZENG Lanjun, ZHANG Yatao. Isolation, Purification and Antioxidant Activity of Polysaccharides from the Fruit of Hippophae rhamnoides [J]. FOOD SCIENCE, 2021, 42(4): 227-232.
[4]	HU Xiao, ZHOU Ya, CHEN Xingxing, LI Laihao, YANG Xianqing, CHEN Shengjun, WU Yanyan, YANG Shaoling. Preparation, Purification and in Vitro Evaluation of Antioxidant Peptides from Tilapia (Oreochromis niloticus Sarcoplasmic Protein [J]. FOOD SCIENCE, 2021, 42(3): 63-70.
[5]	GAO Zhaojian, WANG Qiufen, DING Feihong, XU Xiang, ZHAO Yifeng, JIAO Wei, CHEN Teng. Screening and Mutagenesis of Broad-Spectrum Antagonistic Bacillus licheniformis and Purification and Identification of Antimicrobial Substances Produced by Its Mutant [J]. FOOD SCIENCE, 2021, 42(2): 143-150.
[6]	YANG Qile, DING Yifeng, ZHANG Yu, NIE Ruonan, LI Yameng, WANG Jia, WANG Xiaohong. Sequence Analysis and Binding Activity of Salmonella Phage LPST144 Tail Fiber gp38 [J]. FOOD SCIENCE, 2021, 42(2): 66-73.
[7]	LI Yujing, SUN Liping, ZHUANG Yongliang. Purification and Thermal Stability of Geraniin from Rambutan (Nephelium lappaceum) Peels [J]. FOOD SCIENCE, 2021, 42(15): 44-49.
[8]	GAO Zhaojian, DING Feihong, CHEN Huan, GENG Yunlong, ZHAO Yifeng. Purification and Characterization of Antifungal Chitinase from Penicillium chrysogenum [J]. FOOD SCIENCE, 2021, 42(14): 129-136.
[9]	HUANG Qinqin, FAN Fengjiao, LI Peng, FAN Yan, ZOU Yanyu, FANG Yong. Analysis of Alkylresorcinol Homologues in Wheat Flour by GC-MS and LC-MS/MS [J]. FOOD SCIENCE, 2021, 42(14): 187-194.
[10]	YANG Ruqing, CHEN Shoufeng, XIAO Linlin, CHEN Yulei, SUN Lechang, ZHANG Lingjing, LIU Guangming, CAO Minjie. Prolyl Endopeptidase from Sea Bass (Lateolabrax japonicus): Purification, Characterization and Molecular Cloning [J]. FOOD SCIENCE, 2021, 42(14): 78-85.
[11]	SHA Yuhuan, MAO Xiaoying, WU Qingzhi, ZHANG Jian, CHENG Weidong. Flavonoid Composition and Antioxidant Activity of Diaphragma juglandis Fructus [J]. FOOD SCIENCE, 2021, 42(12): 91-98.
[12]	CUI Xiaoying, PENG Xinyan, HE Hongjun, ZHANG Min, ZHANG Xiaotong. Separation, Purification and Enzymatic Characterization of Polyphenol Oxidase from Taro [J]. FOOD SCIENCE, 2021, 42(12): 107-115.
[13]	LIU Jingbo, WANG Ziqin, YU Yiding, ZHANG Ting, LIU Boqun. Identification and Mechanism Analysis of Angiotensin-I Converting Enzyme Inhibitory Peptides from Soybean Meal [J]. FOOD SCIENCE, 2021, 42(12): 123-129.
[14]	GAO Zhaojian, HU Xinqiang, SONG Yulin, DING Feihong, ZHAO Yifeng, CHEN Teng. Purification and Enzymatic Characterization of Thermolabile Type I Pullulanase from Bacillus amyloliquefaciens [J]. FOOD SCIENCE, 2021, 42(12): 130-137.
[15]	WANG Siqi, HU Yanbo, ZHAI Liyuan, SHI Zenghui, ZHAO Jun. Extraction, Purification and Structure Analysis of Soluble Acidic Polysaccharides from Soybean Dregs [J]. FOOD SCIENCE, 2021, 42(10): 52-57.

Extraction Processing of Soluble Soybean Polysaccharides

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments