| Soybean residuals are the main by-product in the soybean production process. China is a great agriculture country of using soybean, in 2015 our country imported 81.69 million tons of soybean, and the amount of wet soybean residuals can reach up to more than 30 million tons per year. Some of them are used as animal feed and most of them have been thrown away directly, which causes great waste of resources and environmental pollution. By reusing these soybean residuals, it can not only solve the problem of environment, but also bring considerable economic benefits, turn “waste” into wealth. More than 60% components of the soybean residuals are dietary fibers, how to use these residuals to extract water-soluble soybean polysaccharides(SSPS) becomes a hot issue of research.In this paper, comparative studies explored the extraction process of water-soluble soybean polysaccharides. In the first of all, the research explored the main components of the crude soybean fiber and the test showed as following: protein 18.39%, starch 9.18%, dietary fiber 67.31%, soluble dietary fiber 6.78%, insoluble dietary fiber 59.28%. The preliminary extraction process was made according to these data and predecessor experiments. Secondly, putting the yield, the reducing sugar content, the transparency and the purity of water-soluble soybean polysaccharides as evaluation criterion, this paper analyzed the influence of liquid-solid ratio, extraction temperature, extraction period on these factors respectively. The result showed that extraction temperature had the greatest influence on the products, pH and extraction period is the second one, and liquid-solid ratio almost had little effect. Based on that, the extraction condition was optimized by four factors and three levels orthogonal experiments, and obtain the optimum process of product under different standards. The optimal extraction technology parameters of product according to Comprehensive Score System was liquid-solid ratio 1:20, extraction temperature 110 ℃, pH 4.5, extraction period 3 h. Compared crude SSPS product with national standard, this paper designed deproteinization and decoloration process for obtaining high-quality SSPS product. This paper choose protease as the method of deproteinization process, and the results showed as following: Papain>Neutral Protease Hydrolysate>Alkaline Protease. The decoloration process mainly use activated carbon, hydrogen peroxide and polymeric adsorbent to decolor, and the results showed as following according to the decoloring ratio and the reservation ratio of SSPS: hydrogen peroxide>activated carbon>Alkaline Protease. After these process, the quality index of SSPS reach up to the National Standard: Protein 6.16%, Transparency 92.32%, Purity 62.4%, Viscosity 25 mPa·s, and these are all mass fraction.The integrated extraction process have been got through the above experiment, and one patent have been admitted. And the Published Application Number is CN105131144 A, the Application Number is 2015106465238.Based on the extraction process study, the paper carried out an integrated production process of SSPS. Analyzed the structure and heat stability of SSPS by fourier transform infrared spectroscopy(FTIR), the results demonstrated that the SSPS has the same FTIR picture with dietary fibers, and the molecular structure contains typical polysaccharide characteristic peak. Thermogravimetric analysis(TG) showed that the SSPS has the greatest weight loss during 200 to 300 ℃. GC- MS analysis showed that the main monosaccharides components of the water soluble soybean polysaccharides are rhamnose, arabinose, xylose, glucose, galactose, and the galactose has the highest content.At last, the paper applied the SSPS to the acid milk beverage. Compared the SSPS with CMC, HMP, PGA, and gum Arabic, the research found that the acid milk beverage can come to stabilization by little SSPS. What’s more, the SSPS almost had no effect on the viscosity of the acid milk beverage. The acid milk beverage that took the SSPS as stabilizer had the smallest average diameter and uniform particle size distribution, which made it a high-quality beverage. |
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