豆皮与豆渣多糖的分级纯化、物化和功能性质研究

本文研究了豆皮和豆渣多糖在物化及功能性质上的差别. 对提取的多糖进行分级纯化 ,均分别得到三个多糖纯化组分. 气相和凝胶渗透色谱分析了各组分的物化性质 ,并通过乳化和胆酸结合试验比较了各组分功能性质的差别. 结果表明 ,豆皮多糖是不含蛋白质的酸性多糖 ,平均分子量为45~150kDa ,乳化性质较差 ;豆渣多糖是一种糖蛋白 ,具有优异的乳化性能 ,且其体外胆酸结合能力较高. 说明豆渣多糖是具有良好功能性质的优质水溶性多糖 ,可广泛应用于食品工业中.

Graded Purification, Physicochemical and Functional properties of Polysaccharides from Soybean Hull and Okara

The comparisons of physicochemical and functional properties of water-soluble polysaccharides isolated from soybean hull (SHP) and soybean okara (SOP) were investigated. The polysaccharides were fractioned and purified, and three purified fractions were obtained from SHP and SOP crude polysaccharide, respectively. GC, GPC were employed to analyze the physicochemical properties of the fractions, and emulsifying property and bile acid binding capacity of the fractions were compared, too. The results showed that SHP fractions were acid heteropolysaccharide without protein while SOP fractions were glycosidoprotein with high amount of neutral sugars. The molecule weight of purified SHP fractions was at 45~150kDa. SOP showed higher emulsifying property and bile acid binding capacity than SHP. The results indicated that SOP was an excellent water-soluble polysaccharide with excellent functional properties, and can be widely applied in food industry.