CAJ | 학술논문

大豆多糖是大豆中的有效活性成分之一,具有抗氧化性、提高食品稳定性等作用.以豆渣为材料,采用不同的超声波处理时间、料液比、水提取温度和水提取时间进行单因素试验,然后在此基础上采用四因素三水平L_9(3~4)的正交试验对水溶性大豆多糖的提取条件进行优化.结果表明:超声波处理时间对水溶性大豆多糖提取率的影响最大,其次是水提取时间,再次是水提取温度,最后是料液比.水溶性大豆多糖提取的最优工艺参数是:超声波处理时间为20 min、水提取时间为4 h、水提取温度为80℃、料液比为1:40,在此条件下大豆多糖提取率为3.54%.经苯酚-硫酸法测定,所提取的大豆多糖纯度为96.58%.
대두다당시대두중적유효활성성분지일,구유항양화성、제고식품은정성등작용.이두사위재료,채용불동적초성파처리시간、료액비、수제취온도화수제취시간진행단인소시험,연후재차기출상채용사인소삼수평L_9(3~4)적정교시험대수용성대두다당적제취조건진행우화.결과표명:초성파처리시간대수용성대두다당제취솔적영향최대,기차시수제취시간,재차시수제취온도,최후시료액비.수용성대두다당제취적최우공예삼수시:초성파처리시간위20 min、수제취시간위4 h、수제취온도위80℃、료액비위1:40,재차조건하대두다당제취솔위3.54%.경분분-류산법측정,소제취적대두다당순도위96.58%.
Soluble soybean polysacchafide,as an effective ingredient of soybean,has various functions,such as antioxidant activity.stabling protein particles in acidic solutions,etc.The single factor experimentation was made with soybean dregs as the material by adopting different ultrasonic wave periods,sold-liquid rati-os,extraction temperatures and extraction periods.The extraction conditions were optimized by orthogonal ex-periment.The factors influencing the extraction rate of soluble soybean polysaccharide were ultrasonic wave period,extraction period,and extraction temperature and sold-liquid ratio.The optimal extraction technologi-cal parameters of soluble soybean polysaccharide were:ultrasonic wave period 20 min,extraction temperature 90℃.sold-liquid ratio 1:40,extraction period 4 h.And the extracting rate was 3.54%.The method of phenol-sulphate acid was applied to determine the content of soluble soybean polysaccharide.The purity of soybean polysaccharide product was 96.58%.