食品工业科技Issue(11)：305-308,4.
超声波酶法提取豆渣中水溶性多糖条件的优化
Preparation of water soluble soybean polysaccharides from soybean residue produced by ultrasonic-enzymatic extraction
摘要
Abstract
Ultrasonic-enzymatic extraction conditions of water soluble soybean polysaccharides from soybean residue produced by aqueous enzymatic extraction were optimized.Raw material（soybean residue）was pretreated under the same ultrasonic condition（ultrasonic power 150W,ultrasonic temperature 88℃,ultrasonic time 17min,ratio of liquid to solid 28∶ 1,buffer concentration 2%）.On the basis of ultrasonic pretreatment,optimal enzymatic extraction conditions of SSPS were studied by single and orthogonal tests.The optimal conditions of ultrasonic-enzymatic extraction were：ratio of liquid to solid 28∶ 1,hydrolysis time 1.5h,hydrolysis temperature 45℃,Viscozyme L addition 0.4%,pH 4.0.Under the optimal conditions,the extraction rate of SSPS by using ultrasonic-enzymatic method was 25.92%,which was 14.14% higher than that（11.51%）by only using ultrasonic extraction method.关键词
水溶性大豆多糖/超声波/超声波酶法Key words
water soluble soybean polysaccharide/ultrasonic sound/ultrasonic-enzymatic extraction分类
轻工纺织引用本文复制引用
田瑞红,江连洲,胡少新,王鑫,王文睿..超声波酶法提取豆渣中水溶性多糖条件的优化[J].食品工业科技,2011,(11):305-308,4.基金项目
农业部现代大豆产业技术体系建设项目 （）
