Journal of South China University of Technology (Natural Science Edition) ›› 2010, Vol. 38 ›› Issue (4): 50-54,60.doi: 10.3969/j.issn.1000-565X.2010.04.010

• Food Science & Technology • Previous Articles     Next Articles

Physicochemical and Functional Properties of Polysaccharides from Soybean Hull and Okara

Lai Fu-rao  Wen Qi-biao  Li Lin  Wu Lei-yan  Wu Hui  Yu Yi-gang   

  1. College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,Guangdong,China
  • Received:2009-09-07 Revised:2009-11-29 Online:2010-04-25 Published:2010-04-25
  • Contact: 吴晖（1967-），男，教授，博士生导师，主要从事食品安全与天然产物化学研究．E-mail：fehwu@scut．edu．cn E-mail:furaolai@gmail．com
  • About author:赖富饶（1981-），男，博士生，主要从事粮油资源化学与工程研究．
  • Supported by:

    教育部新世纪优秀人才支持计划资助项目（NCET-06-0746）; 东莞市科技计划项目（2008108101012）

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Abstract:

This paper deals with the physicochemical and functional properties of polysaccharides isolated from soybean hull（SHP） and soybean okara（SOP）.In the investigation,first,crude SHP and SOP were fractioned and purified,and three purified fractions were obtained from SHP or SOP.Then,the physicochemical properties of the two types of crude polysaccharides and the fractions were analyzed by means of GC and GPC,and the functional properties of the samples were discussed by emulsifying and bile acid binding experiments.The results show that SHP fractions are acid heteropolysaccharides without protein,the relative molecular mass of which is 45～150ku,while SOP fractions are glycosidoprotein with a relative molecular mass of 14～370ku;and that,as a water-soluble polysaccharide with excellent functional properties,SOP is superior to SHP in terms of emulsifying performance and in-vitro bile acid binding ability.

Key words: soybean hull, soybean okara, polysaccharide, physicochemical property, emulsifying property, in-vitro bile acid binding