Extraction Of Water-soluble Soybean Polysaccharides And Its Applications

Soybean soluble polysaccharide (SSPS) is the polysaccharide extracted from the residue after oil and protein extraction from soybean. We investigated the extracted technology, chemistry quality, physics and its application in acidic milk beverage of SSPS. The main experiment results were as follows:1 we investigated how heating SSPS extracted from raw material under acidic and alkaline condition. Based on the single factor experiment, the optimum parameters and scopes are ensured by the method of orthogonal design and the egression equation is established.According to the study, the extraction temperature, time , pH and the ratio of solid to liquid were the main factors that affect the extraction and yield of polysaccharide under acidic condition. The optimum parameters were as follows: the extraction temperature is 120℃, pH=3,time is 90min, the ratio of solid to liquid is 1:20; under alkaline condition, the extraction temperature, time and the ratio of solid to liquid were the main factors that affect the extraction rate of polysaccharide. The optimum parameters were as follows: the extraction temperature is 120℃, pH=10,time is 90min, the ratio of solid to liquid is 1:20.Defining that the optimum condition that the active carbon decolours is for adopting active carbon adding 1%, the pH=4, 80℃, and 30min decolours in draying the initial purification of liquid to the polysaccharide. The optimum condition of Ethyl alcohol precipitates is: pH=7, polysaccharide draws that the liquid concentrates the multiple serve as 5 times, and the ethyl alcohol concentrates the liquid proportion for 1:1 with the polysaccharide.2 The thick polysaccharide that gets as a result of the optically active light apparatus, infrared ray apparatus and purple physics and chemistry quality that outer apparatus and chemistry method was studied the polysaccharide indicate that the thick polysaccharide chiefly contains the meals fibers at last, by A Labai's sugar and half milk sugar, wooden sugar, glucose and mouse plum forms by sugar etc;Using the flowing denaturation to polysaccharide aqueous solution of viscometer to have carried on initial research, the analysis result indicates, and the viscosity of SSPS solution along with enlarging of consistency; and the viscosity of his solution possesses better stability to extensive pH, down the difference is not very with theneutral environment to the viscosity in strong acid and the alkali environment; Polysaccharide aqueous solution is more stable in the scope of 25 °Cs - 80 °C, and it is smaller that his viscosity changes the range; At 1% -10% sodium salt and under the Sylvie and calcium salt condition, solution is more stable, and the viscosity change is small. Mentioned above (ly) all indicate that SSPS possesses the good low viscosity; its solution viscosity possesses pH's tolerance of very good heat resisting and resisted salt and extensive.3 SSPS adds that the consistency is lower than 0.4%, to be more than under 0.1% and pH3.4-4.4 condition, and to possess the good stability in acidic milk beverage. Under this condition that at stabilizer consistency serve as the 0.4%, pH4.0, the stability of acidic milk beverage is superior to other stabilizers such as gum arabic, CMC and PGA etc. Being compared with other stabilizers, viscosity of acidic milk beverage that adds SSPS will far be lower than that acidic milk beverage that adds pectin.When concentration of SSPS is 0.1-0.7%, SSPS can stable protein in pure system of protein. It has good stable effect to the newborn pure system of egg white settled, but is smaller than 0.5 during adding capacity, stable effect to the pure system of junket egg white will the adding capacity in 0.5-0.7% of clear difference. Stable effect between the unmixed pure system of egg white of junket egg white and breast differs not very in the scope of 0.5-0.7%. SSPS adding capacity was for 0.5% time, and it is very small that the change of the pH influence because of in his pair of junket egg white and the breast stable effect of unmixed pure system of egg white; The add...