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2000•Journal of Jiangnan CollegeRequires access

The Research on Conditions of Defatted Soybean Hydrolyzed by Hydrochloric Acid

Shen Xiao-dong

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Abstract

This paper makes a study of the conditions for producing amino acid by hydrolyzing defatted soybean with hydrochloric acid and examines the effect of such factors as HCl concentration,time and temperature on the α_amino nitrogen of produced. Under the best hydrolysis conditions, i.e. the HC1 concentration 9%, temperature 90℃, time 24_30hrs, α_amino nitrogen produced can reach more than 1.22g/100ml.

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What this paper is about

This paper makes a study of the conditions for producing amino acid by hydrolyzing defatted soybean with hydrochloric acid and examines the effect of such factors as HCl concentration,time and temperature on the α_amino nitrogen of produced. Under the best hydrolysis conditions, i.e. the HC1 concentration 9%, temperature 90℃, time 24_30hrs, α_amino nitrogen produced can reach more than 1.22g/100ml.

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Available abstract

This paper makes a study of the conditions for producing amino acid by hydrolyzing defatted soybean with hydrochloric acid and examines the effect of such factors as HCl concentration,time and temperature on the α_amino nitrogen of produced. Under the best hydrolysis conditions, i.e. the HC1 concentration 9%, temperature 90℃, time 24_30hrs, α_amino nitrogen produced can reach more than 1.22g/100ml.

Key concepts: Hydrochloric acid, Hydrolysis, Amino acid, Chemistry, Nitrogen, Chromatography, Organic chemistry, Food science

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