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2013•Science and Technology of Food IndustryRequires access

Extraction of soybean oligosaccharide from soybean whey

Ning Hai-feng

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Abstract

The industrialized production technology of the extraction of soybean oligosaccharide from soybean whey was studied in this paper. The content of soybean oligosaccharide was analysed. The protein in soybean whey was removed by centrifugation and the removal rate was 85.12%.The desalination rate was 85.8% after being treated with electrodialysis.Active carbon on decoloration was also studied.The optimum condition was as follows:active carbon dosage 0.3%,decoloration time 35min,temperature 40℃. Under these conditions,the decoloration rate was 83.71% and the retention rate of soybean oligosaccharides was 80.41%,respectively.

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What this paper is about

The industrialized production technology of the extraction of soybean oligosaccharide from soybean whey was studied in this paper. The content of soybean oligosaccharide was analysed. The protein in soybean whey was removed by centrifugation and the removal rate was 85.12%.The desalination rate was 85.8% after being treated with electrodialysis.Active carbon on decoloration was also studied.The optimum condition was as follows:active carbon dosage 0.3%,decoloration time 35min,temperature 40℃. Under these conditions,the decoloration rate was 83.71% and the retention rate of soybean oligosaccharides was 80.41%,respectively.

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Available abstract

The industrialized production technology of the extraction of soybean oligosaccharide from soybean whey was studied in this paper. The content of soybean oligosaccharide was analysed. The protein in soybean whey was removed by centrifugation and the removal rate was 85.12%.The desalination rate was 85.8% after being treated with electrodialysis.Active carbon on decoloration was also studied.The optimum condition was as follows:active carbon dosage 0.3%,decoloration time 35min,temperature 40℃. Under these conditions,the decoloration rate was 83.71% and the retention rate of soybean oligosaccharides was 80.41%,respectively.

Key concepts: Chemistry, Oligosaccharide, Food science, Active carbon, Extraction (chemistry), Chromatography, Centrifugation, Recovery rate

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