Study on removal of coloured impurity in soybean oligosaccharides extracted from sweet slurry by adsorption resins
文献类型： 外文期刊
第一作者： Ying, Tiejin
作者： Ying, Tiejin;Wang, Qiushuang;Jahangir, Muhammad Muzammil;Jiang, Tianjia
作者机构：
关键词： soybean oligosaccharide;coloured impurity;adsorption isotherm
期刊名称：JOURNAL OF FOOD ENGINEERING （ 影响因子：5.354； 五年影响因子：5.144 ）
ISSN：
年卷期：
页码：
收录情况： SCI
摘要： The dark colour of soybean oligosaccharides extract from sweet slurry, a byproduct of soybean sheet pro-duction limits its full utilisation in the food industry. Adsorption resins were performed to remove the coloured impurity. The effects of operation parameters on decolourisation efficiency and adsorption iso-therm were investigated. The experimental results revealed that more than 70% of the coloured impurity was removed in final products by macroporous resin DM-130 after 24 h contact. Temperature had signif-icant influence on adsorption. The adsorption process and the thermodynamic data indicated that the process was possibly exothermic and spontaneous. The optimum ratio of resin mass/oligosaccharides solution was approximately 0.13 g/ml. The adsorption isotherm agreed with Freundlich model, indicating that the adsorption process was monolayer and heterogeneous. Adsorption kinetics fitted the pseudo-second-order kinetic model. The second step of intra-particle diffusion would be the rate-controlling step.
分类号： TS2
- 相关文献
作者其他论文 更多>>
-
Identification of key volatile and odor-active compounds in 10 main fragrance types of Fenghuang Dancong tea using HS-SPME/GC-MS combined with multivariate analysis
作者：Qin, Dandan;Wang, Qiushuang;Jiang, Xiaohui;Ni, Erdong;Fang, Kaixing;Li, Hongjian;Wang, Qing;Pan, Chendong;Li, Bo;Wu, Hualing
关键词：Oolong tea; Fenghuang Dancong tea; Volatile compound; Fragrance type; Odor activity value; Floral odor; Partial least squares -discriminant analysis
-
Characterization of the Aroma Profiles of Guangdong Black Teas Using Non-Targeted Metabolomics
作者：Wang, Qiushuang;Qin, Dandan;Jiang, Xiaohui;Fang, Kaixing;Li, Bo;Wang, Qing;Pan, Chendong;Ni, Erdong;Li, Hongjian;Chen, Dong;Wu, Hualing
关键词：black teas; volatile flavor compounds; metabolomics
-
Color Shade Nets Affect Plant Growth and Seasonal Leaf Quality of Camellia sinensis Grown in Mississippi, the United States
作者：Zhang, Qianwen;Bi, Guihong;Li, Tongyin;Xing, Zhiheng;LeCompte, Judson;Harkess, Richard L.;Wang, Qiushuang
关键词：tea; cold damage; polyphenols; carbohydrates; caffeine; catechins; protected culture
-
Comparative Transcriptome Analysis Reveals Putative Genes Responsible for High Theacrine Content in Kucha (Camellia kucha (Chang et Wang) Chang)
作者：Li, Hongjian;Fang, Kaixing;Qin, Dandan;Jiang, Xiaohui;Wang, Qiushuang;Pan, Chendong;Li, Bo;Wang, Qing;Wu, Hualing
关键词：Tea plant; Transcriptome; Theacrine; Biosynthesis
-
Genome-wide association analysis identified molecular markers associated with important tea flavor-related metabolites
作者：Fang, Kaixing;Li, Hongjian;Jiang, Xiaohui;Qin, Dandan;Wang, Qiushuang;Wang, Qing;Pan, Chendong;Li, Bo;Wu, Hualing;Xia, Zhiqiang;Xia, Zhiqiang
关键词：
-
Identification of key metabolites based on non-targeted metabolomics and chemometrics analyses provides insights into bitterness in Kucha [Camellia kucha (Chang et Wang) Chang]
作者：Qin, Dandan;Wang, Qiushuang;Li, Hongjian;Jiang, Xiaohui;Fang, Kaixing;Wang, Qing;Li, Bo;Pan, Chendong;Wu, Hualing
关键词：Kucha [Camellia kucha (Chang et Wang) Chang]; UHPLC-LTQ-Orbitrap-MS; Non-targeted metabolomics; Bitter components; Alkaloid; Catechins
-
Metabolic profiling of flavor compounds in black teas with almond odor during processing
作者：Wang, Qiushuang;Jiang, Xiaohui;Qin, Dandan;Liu, Shumei;Li, Hongjian;Fang, Kaixing;Wang, Qing;Li, Bo;Pan, Chendong;Chen, Dong;Wu, Hualing
关键词：Amino acids; Almond odor; Black tea; GC-MS; Metabolic profiling; Polyphenols; Volatile flavor compounds
