Food Science & Technology

Physicochemical and Functional Properties of Polysaccharides from Soybean Hull and Okara

Expand
  • College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,Guangdong,China
赖富饶(1981-),男,博士生,主要从事粮油资源化学与工程研究.

Received date: 2009-09-07

  Revised date: 2009-11-29

  Online published: 2010-04-25

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)

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.

Cite this article

Lai Fu-rao Wen Qi-biao Li Lin Wu Lei-yan Wu Hui Yu Yi-gang . Physicochemical and Functional Properties of Polysaccharides from Soybean Hull and Okara[J]. Journal of South China University of Technology(Natural Science), 2010 , 38(4) : 50 -54,60 . DOI: 10.3969/j.issn.1000-565X.2010.04.010

Outlines

/