Studies On The Sequential Extraction And Properties Of Soybean Dietary Fiber And Protein

Soybean residue is rich in nutrients. However, because of bad taste and not good storage, it is often as waste away and used as animal feeds or wasted in traditional mode for a long time. In recent years, soybean residue research focuses on the development of soybean residue food, soybean residue protein, fiber extraction and use, and so on. But the extraction of its dietary fiber or protein is basically a single, soybean residue often not be fully utilized of nutrients.In this paper, the optimum condition parameters of the soybean residue dietary fiber and protein step extraction by chemical acid-base treatment method were optimized, and the soybean residue dietary fiber and protein were obtained, and characteristics of soybean residue dietary fiber and protein were preliminary analysis. The main conclusions are as follows:1. The soybean residue contains: Water7.54%, Protein21.26%, Dietary fiber56.48%, Fat20.83%, Ash3.14%.2. The optimum conditions of soybean residue dietary fiber and protein step extraction by acid-base treatment method were: pH9.95, liquid to solid ratio20:1, extraction temperature35.5℃, extraction time93min. The extraction rate of soybean residue SDF, total dietary fiber and protein were5.03%,52.67%,20.49%, respectively.3. The soybean residue IDF has higher water holding capacity and swelling, compared with dry soybean residue the adsorption of oil were in the sequence of soybean residue SDF＜soybean residue IDF＜dry soybean residue the soybean residue SDF has higher adsorption of cholesterol, compared with soybean residue IDF and dry soybean residue, and the cholesterol absorption of soybean residue IDF and dry soybean residue were basically in agreement the soybean residue SDF has higher adsorption of sodium, compared with soybean residue IDF and dry soybean residue, and the sodium absorption of soybean residue IDF and dry soybean residue were basically in agreement.4. Compared with soybean protein isolation, soybean residue protein had better foaming capacity, and the foaming stability indices of soybean residue protein and soybean protein isolation were basically in agreement compared with soybean protein isolation, soybean residue protein had better emulsion stability but worse emulsifying ability compared with soybean protein, soybean residue protein isolation had better water holding capacity, and the oil adsorption of soybean residue protein and soybean protein isolation were basically in agreement.