Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Optimization of preparation process for soybean polysaccharide gel[J]. Science and Technology of Food Industry, 2012, (23): 218-221. DOI: 10.13386/j.issn1002-0306.2012.23.041
Citation: Optimization of preparation process for soybean polysaccharide gel[J]. Science and Technology of Food Industry, 2012, (23): 218-221. DOI: 10.13386/j.issn1002-0306.2012.23.041
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Optimization of preparation process for soybean polysaccharide gel

    Abstract
  • Adopted okara as material, through acid assisted by sodium hexametaphosphate method to prepare soybean polysaccharide gel. Based on single factor experiments, through multiple-indicators orthogonal experimental designs (L9 (34) ) , used concentration of galacturonic acid and gel strength as indicators, then obtained the optimum processing conditions:solid-liquid ration 1∶ 15, sodium hexametaphosphate concentration 0. 8%, pH6. 0, temperature 80℃, reaction time 1h. With the developed production process, the yield of soybean polysaccharide gel was 8. 99%, the concentration of galacturonic acid was 50. 78%, and the gel strength was 54. 02g.
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