Water-soluble soybean polysaccharides(SSP) are pectic substances extracted from the by-product of the soybean processing industry. They have been reported to provide health benefits to humans through lowering of blood cholesterol, improving laxation, and reducing glucose tolerance in diabetes. They ...
Water-soluble soybean polysaccharides(SSP) are pectic substances extracted from the by-product of the soybean processing industry. They have been reported to provide health benefits to humans through lowering of blood cholesterol, improving laxation, and reducing glucose tolerance in diabetes. They are used as gelling agents, emulsifiers, and thickeners in many kinds of processed foods. Water-soluble soybean oligosaccharides(SSO) that are shorter than SSP are also known as prebiotics that affect the growth and activity of intestinal microflora. Soy hulls can be used for extraction of SSP and SSO but current researches are economically not suitable for mass production of those materials because of low extraction yields and complicate manufacturing processes. Therefore, the objectives of this study are to optimize the extracting conditions and to survey physical properties of SSP and SSO. They were extracted from ground soy hull using either NaOH or commercial enzymes (Pectinex?? UltraAFP, Viscozyme?? L) and extracting conditions were optimized with the response surface methodology to obtain the highest extraction efficiency. To survey physical properties of SSP and SSO, the total sugar and galacturonic acid contents were determined by colorimetry. The molecular weight distribution was determined by HPLC using a gel permeation chromatographic (GPC) column. The viscosity was measured with a viscometer. The droplet-size distribution of the emulsions was measured using a laser diffraction particle size analyzer. As results, temperature(X1) of independent variables showed the best effects on the extraction yield(Y1) and contents(Y2) of SSP in alkali condition. The estimated optimal conditions of extraction yield(Y1) and contents(Y2) were as follows: 50℃ for extraction temperature(X1), 2 hrs for heating time(X2), 1 hr fixed(X3) and 45℃ for temperature(X1), 3.68 hrs for heating time(X2), 1 hr fixed(X3), respectively. At these conditions, the predicted extraction yield(Y1) and contents(Y2) were 23.7%, 18.7% respectively. Enzyme reaction time (X2) of independent variables showed the best effects on the extraction yield(Y1) and contents(Y2) of SSO in Pectinex?? UltraAFP treatment. The estimated optimal conditions of extraction yield(Y1) and contents(Y2) were as follows: 23℃ for extraction temperature (X1), 34.9 hrs for enzyme reaction time (X2), 2.47% for enzyme concentration (X3) and 25℃ for extraction temperature (X1), 34.5 hrs for enzyme reaction time (X2), 2.47% for enzyme concentration (X3), respectively. At these conditions, the predicted extraction yield(Y1) and contents(Y2) were 11%, 7.7% respectively. Enzyme reaction time (X2) of independent variables showed the best effects on the extraction yield(Y1) and contents(Y2) of SSO in Viscozyme?? L treatment. The estimated optimal conditions of extraction yield(Y1) and contents(Y2) were as follows: 40℃ for extraction temperature (X1), 25.3 hrs for enzyme reaction time (X2), 1.85% for enzyme concentration (X3) and 39℃ for extraction temperature (X1), 26.1 hrs for enzyme reaction time (X2), 1.70% for enzyme concentration (X3), respectively. At these conditions, the predicted extraction yield(Y1) and contents(Y2) were 13.3%, 8.9% respectively. The 5% solution of SSP showed high viscosity effects. In addition, the 1% emulsions of SSP showed effects to enhance the stability of emulsions. In this study, extracting conditions of SSP and SSO on the alkali and enzyme conditions were optimized and physical properties of SSP and SSO for applying in food processing were characterized.
Water-soluble soybean polysaccharides(SSP) are pectic substances extracted from the by-product of the soybean processing industry. They have been reported to provide health benefits to humans through lowering of blood cholesterol, improving laxation, and reducing glucose tolerance in diabetes. They are used as gelling agents, emulsifiers, and thickeners in many kinds of processed foods. Water-soluble soybean oligosaccharides(SSO) that are shorter than SSP are also known as prebiotics that affect the growth and activity of intestinal microflora. Soy hulls can be used for extraction of SSP and SSO but current researches are economically not suitable for mass production of those materials because of low extraction yields and complicate manufacturing processes. Therefore, the objectives of this study are to optimize the extracting conditions and to survey physical properties of SSP and SSO. They were extracted from ground soy hull using either NaOH or commercial enzymes (Pectinex?? UltraAFP, Viscozyme?? L) and extracting conditions were optimized with the response surface methodology to obtain the highest extraction efficiency. To survey physical properties of SSP and SSO, the total sugar and galacturonic acid contents were determined by colorimetry. The molecular weight distribution was determined by HPLC using a gel permeation chromatographic (GPC) column. The viscosity was measured with a viscometer. The droplet-size distribution of the emulsions was measured using a laser diffraction particle size analyzer. As results, temperature(X1) of independent variables showed the best effects on the extraction yield(Y1) and contents(Y2) of SSP in alkali condition. The estimated optimal conditions of extraction yield(Y1) and contents(Y2) were as follows: 50℃ for extraction temperature(X1), 2 hrs for heating time(X2), 1 hr fixed(X3) and 45℃ for temperature(X1), 3.68 hrs for heating time(X2), 1 hr fixed(X3), respectively. At these conditions, the predicted extraction yield(Y1) and contents(Y2) were 23.7%, 18.7% respectively. Enzyme reaction time (X2) of independent variables showed the best effects on the extraction yield(Y1) and contents(Y2) of SSO in Pectinex?? UltraAFP treatment. The estimated optimal conditions of extraction yield(Y1) and contents(Y2) were as follows: 23℃ for extraction temperature (X1), 34.9 hrs for enzyme reaction time (X2), 2.47% for enzyme concentration (X3) and 25℃ for extraction temperature (X1), 34.5 hrs for enzyme reaction time (X2), 2.47% for enzyme concentration (X3), respectively. At these conditions, the predicted extraction yield(Y1) and contents(Y2) were 11%, 7.7% respectively. Enzyme reaction time (X2) of independent variables showed the best effects on the extraction yield(Y1) and contents(Y2) of SSO in Viscozyme?? L treatment. The estimated optimal conditions of extraction yield(Y1) and contents(Y2) were as follows: 40℃ for extraction temperature (X1), 25.3 hrs for enzyme reaction time (X2), 1.85% for enzyme concentration (X3) and 39℃ for extraction temperature (X1), 26.1 hrs for enzyme reaction time (X2), 1.70% for enzyme concentration (X3), respectively. At these conditions, the predicted extraction yield(Y1) and contents(Y2) were 13.3%, 8.9% respectively. The 5% solution of SSP showed high viscosity effects. In addition, the 1% emulsions of SSP showed effects to enhance the stability of emulsions. In this study, extracting conditions of SSP and SSO on the alkali and enzyme conditions were optimized and physical properties of SSP and SSO for applying in food processing were characterized.
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