ULTRAFILTRATION OF SOYBEAN WATER EXTRACTS - PROCESSING CHARACTERISTICS AND YIELDS

被引：30

作者：

OMOSAIYE, O ^{[1
]}

CHERYAN, M ^{[1
]}

机构：

[1] UNIV ILLINOIS,DEPT FOOD SCI,URBANA,IL 61801

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb03438.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Water extracts of whole soybeans were obtained as described previously (JFS 43: 354) and processed in a hollow fiber ultrafiltration unit equipped with the XM‐50 membrane. Protein and fat concentration increased linearly with volume concentration ratio (VCR) as expected for rejected components, although some losses were evident probably due to membrane adsorption. Amount of ash in retentate was reduced by 55%, indicating some binding with proteins. Protein coefficients of 0.9 or better could be easily obtained. Trypsin inhibitor activity of final product was reduced by 79%, mostly due to heat treatments during extraction. Final product assayed typically 60% protein, 34% fat, 2.8% ash (dry basis) and was very low in oligosaccharides and phytic acid. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：1027 / 1031

页数：5

共 14 条

[1]

[Anonymous], 1970, OFFICIAL METHODS ANA

[2]

CHERYAN M, 1978, LEBENSM WISS TECHNOL, V11, P65

[3]

Cheryan M., 1977, Journal of Food Process Engineering, V1, P269, DOI 10.1111/j.1745-4530.1977.tb00185.x

[4]

Goodnight K.C., 1976, U.S. Patent, Patent No. 3995071