Study on removal of coloured impurity in soybean oligosaccharides extracted from sweet slurry by adsorption resins
文献类型： 外文期刊
作者： Wang, Qiushuang 2 ; Ying, Tiejin 1 ; Jahangir, Muhammad Muzammil 3 ; Jiang, Tianjia 4 ;
作者机构： 1.Zhejiang Univ, Sch Biosyst Engn & Food Sci, Dept Food Sci & Nutr, Hangzhou 310029, Zhejiang, Peoples R China
2.Guangdong Acad Agr Sci, Tea Res Inst, Guangdong Key Lab Tea Plant Resources Innovat & U, Guangzhou 510640, Peoples R China
3.Univ Agr Faisalabad, Inst Hort Sci, Faisalabad, Pakistan
4.Zhejiang Gongshang Univ, Coll Food Sci & Biotechnol, Food Safety Key Lab Zhejiang Prov, Hangzhou 310035, Zhejiang, Peoples R China
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 ）
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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.
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