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首页> 外文会议>SREE Conference on Engineering Modelling and Simulation >Enzymatic Preparation and Characterization of Soybean Oligosaccharides from Okara
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Enzymatic Preparation and Characterization of Soybean Oligosaccharides from Okara

机译：幼南少糖醇的酶促制备及表征

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摘要

The objective of this study was to investigate the enzymatic preparation method of soybean oligosaccharides (S0S) from okara by using Viscozyme L, characterize the physicochemical properties as well as antioxidant activity of S0S. The effect of Viscozyme L treatment on the preparation of S0S from okara was researched by orthogonal test. Under the fixed extraction time of 2.5 h and the ratio of okara to water of 1:15 (w/v), the optimal enzymatic preparation conditions of S0S by using Viscozyme L were identified as pH of 3.5, temperature of 45°C, enzyme dosage of 3% (w/v) with a maximum yield of 10% (w/w). S0S were found to be crude oligosaccharides containing 56.5% neutral sugar, having a low molecular weight distribution range between 860 and 9380 Da, composing of galactose, xylose, rhamnose, arabinose, mannose and glucose. Furthermore, S0S showed the free radical scavenging activity with IC_(50) value of 1.81 mg/mL. These results suggest that S0S are novel oligosaccharides derived from okara, and could be improve value-added utilization of okara as antioxidants in functional foods and nutraceuticals.
机译：本研究的目的是通过使用Viscoozyme L研究来自甘油的大豆寡糖（S0s）的酶制备方法，表征物理化学特性以及S0s的抗氧化活性。通过正交试验研究了Viscoozyme L对从冈拉的制备S0s的影响。在2.5小时的固定提取时间和1:15（w / v）的水中的比例中，通过使用Viscoozyme L的S0s的最佳酶促制备条件鉴定为3.5，温度为45℃，酶剂量为3％（w / v），最大收率为10％（w / w）。发现S0S是含有56.5％中性糖的粗寡糖，其分子量分布范围为860至9380Da，组合半乳糖，木糖，鼠李糖，阿拉伯糖，甘露糖和葡萄糖。此外，S0S显示出具有1.81mg / mL的IC_（50）值的自由基清除活性。这些结果表明S0S是衍生自Okara的新型寡糖，并且可以改善冈拉的增值利用作为功能性食品和营养保健品的抗氧化剂。

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