中国食品学报2011，Vol.11Issue(5)：24-31,8.
从大豆糖蜜发酵液中提取、纯化低聚糖
Oligosaccharide Extraction and Purification from Fermentative Broth of Soybean Molasses
摘要
Abstract
In order to obtain highly pure soybean oligosaccharides, the removing technology of protein, pigment and salts from fermentative broth of soybean molasses has been studied. The results showed that: with 4% HCL adjusting pH 3, 6 000 r/min centrifugal speed and 10 min stirring, protein removal rate was 55.50%. The optimal decolorizing conditions of AB-8 macroporous resin were: pH 3, liquid velocity 1.5 BV/h and processing capacity 4.5 BV. Ion exchange resins 001x7 and D301 used together was the best in desalination. Purified soybean oligosaccharides was white translucent powder, taste sweet. The total sugar content and functional components content equal to 94.00% and 86.52% of the amount of solid content, respectively.关键词
大豆糖蜜/发酵液/低聚糖/纯化Key words
soybean molasses/fermentative broth/oligosaccharide/purification引用本文复制引用
王昌涛,黄鹏,崔希庆..从大豆糖蜜发酵液中提取、纯化低聚糖[J].中国食品学报,2011,11(5):24-31,8.基金项目
国家“863”计划项目(2007AA100404) （2007AA100404）
