Change in oligosaccharides during processing of soybean sheet
Oligosaccharides have been credited with many health-promoting functions, which had been identified in many clinical studies, such as promoting the growth of Bifidobacterium in human intestine and balance of intestinal bacteria, modulating the immune response, inhibition of cancer and tumor, stimulation of mineral absorption. In this study the effect of processing unit operations on the levels of soybean oligosaccharides during production of soybean sheet were investigated. The concentrations of oligosaccharide in initial raw soybean were: sucrose 43.05 g/kg, raffinose 7.52 g/kg and stachyose 41.32 g/kg (in dry matter). Oligosaccharide losses in the soaking water, in the first filtrating stage, in the second filtrating stage and finally in the sheet formation stage were 0.68,10.3, 8.15 and 47.22 g/kg (initial dry soybean) respectively, representing 0.74, 11.21, 8.87 and 51.39％ of the total oligosaccharides present in the initial soybeans. The recovery of oligosaccharides in the final soybean sheet from the initial soybean was 27.92％. The loss of soybean oligosaccharides in different processing stages, especially in the by-product, the sweet slurry, was considerable. The loss of oligosaccharides was mainly associated with water/matter removal in production process. The analysis of loss profile implied possible ways to improve the technology for production of oligosaccharides-enriched soy-sheets.
soybean sheet loss of oligosaccharides raffinose stachyose sweet slurry
Qiushuang Wang Leqin Ke Dongmei Yang Bili Bao Jianmei Jiang Tiejin Ying
Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejian Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejian
国际会议
国际营养科学联盟第八届临床营养学大会暨第五届亚太临床营养学会大会
杭州
英文
89-94
2006-10-01（万方平台首次上网日期，不代表论文的发表时间）