Soybean polysaccharides

Soybean polysaccharides - Names and Identifiers

Name	Soybean polysaccharides
Synonyms	Soybean polysaccharide Soybean polysaccharides

Soybean polysaccharides - Physico-chemical Properties

Appearance	Powder
Storage Condition	Room Temprature

Soybean polysaccharides - Reference

Reference

1. [IF=13.273] Yao Li et al."Coordinatively-intertwined dual anionic polysaccharides as binder with 3D network conducive for stable SEI formation in advanced silicon-based anodes."Chem Eng J. 2022 Feb;429:132235
2. [IF=6.165] Fuchao Zhan et al."Effect of freeze-drying on interaction and functional properties of pea protein isolate/soy soluble polysaccharides complexes."J Mol Liq. 2019 Jul;285:658
3. [IF=3.167] Jin Gao et al."Development of zein/soluble soybean polysaccharide nanoparticle-stabilized Pickering emulsions."J Food Sci. 2021 May;86(5):1907-1916

Soybean polysaccharides - Reference Information

Overview	soybean polysaccharide is soybean or soybean meal as raw material, after degreasing, extraction, decolorization, purification, water-soluble polysaccharides produced by drying and other processes. It is mainly composed of galactose, arabinose, galacturonic acid, rhamnose, trehalose, xylose and glucose. Soybean polysaccharide has a variety of biological activities. It is a natural functional ingredient, which can inhibit lipid oxidation and stabilize the protein in acidic beverages. It can improve the eating quality, processing characteristics and appearance characteristics of food. Water-soluble soybean polysaccharide has low viscosity, can be made into high concentration solution, the viscosity of the solution is almost not affected by salts, the thermal stability of the temperature is better than other sugars. In addition, the dried soybean polysaccharide has strong adhesion and can form a thin film, so the soybean polysaccharide can be used as a coating material. Soybean polysaccharide has many functions such as dispersibility, stability, emulsifying property and adhesive property. It can not only be used as Dietary cellulose for fortified food, but also be used in pharmaceutical industry. In addition, soybean polysaccharide also has the regulation of blood glucose and blood lipids, promote the absorption and excretion of intestinal harmful substances, promote mineral absorption and utilization and other biological activities, in the antioxidant, antibacterial, antiviral and immune regulation and other aspects also have a certain effect.
soybean	soybean is the mature seed of the legume soybean Glycine max (L.)Merr. [Morphology] annual herb, 50 - 80cm in height. Stems are upright or sprawl in the upper part, densely covered with yellow bristles. 3 Compound leaves; Petiole long, densely filled with yellow long bristles; Cotyledons small, ascending; Leaflets 3-patchy, ovoid, broadly ovoid or narrowly ovoid, leaflets on both sides usually obliquely ovoid, 6-13cm long, width 4- 8.5, Apex obtuse or acute, middle veins often protruding into spinous, base rounded, broadly wedge-shaped or proximal to truncate, entire, or microwave-shaped; both sides were covered with yellow long bristles. Racemose short broad, axillary; Calyx Green, bell-shaped, Apex 5-dentate-lobed, covered by yellow long bristles; Corona butterfly-shaped, flag obovoid, Apex rounded, retuse, pterygoid valve, slightly oblong, basally palpable; Stamens 10,2-body; Ovary linear-elliptic, yellow-hirsute, basally with underdeveloped glands, style short, stigma-like. Pod long acicular, 5-7cm in length, about 1cm in width, apex slightly convex, Brown, densely covered with yellow long bristles. Seeds ovoid or subglobose, seed coat yellow, green, or black. Flowering period: 8 months. The fruiting period was 10 months. Soy is rich in protein, fat and carbohydrates, and carotene, vitamin B1, B2, niacin and so on. And contains the following ingredients: Isoflavones: soybean flavonoid glycosides and genistin. Saponin: soybean soap alcohol A, B, C, D, e 5 aglycone, and aglycone combined with polysaccharide glucose, xylose, galactose, arabinose, rhamnose and glucuronic acid. In addition still contains choline, folic acid, folinic acid, pantothenic acid, biotin, vitamin B12, sialic acid. Levulinic acid is contained in soy hydrolysate. The fatty acids of soybean fatty oil contain unsaturated fatty acids, the former is mainly stearic acid and brown acid, the latter is mainly oleic acid and linoleic acid. In addition, the soybean fatty oil contains phospholipids, β-sitosterol, stigmasterol and campesterol, β-carotene, vitamin E, ciclporenol and squalene. (2015-10-23)
functional properties	soybean polysaccharide has not only the functional properties of dietary fiber, but also many superior functional properties, such as emulsification and Emulsion Stability, acid conditions on the stability of protein particles, anti-adhesion, film-forming properties and foam stability. 1. Physiological health care function soybean polysaccharide not only has the function of general dietary fiber, such as: promoting intestinal peristalsis, weight loss, lowering blood pressure, lowering serum cholesterol and triglyceride levels, lowering blood sugar, in addition to promoting high-density lipid proteins, reducing low-density lipid proteins and preventing certain cancers, it can also regulate the balance of microbial nutrition and cholesterol-like metabolism in the gastrointestinal tract and inhibit the oxidation of lipids in immune serum. 2. Acidic conditions on the stability of protein acidic protein beverages often Protein precipitation phenomenon, often added stabilizers such as pectin to stabilize acidic protein beverages, carboxymethyl cellulose, carrageenan and propylene glycol alginate are also commonly used stabilizers in acidic milk beverages. In general, pectin and carboxymethyl cellulose are mainly stabilized by increasing the viscosity of protein beverages, compared with the beverage containing soybean polysaccharide, the viscosity is relatively low, so that the acidic milk beverage with no sticky feeling can be obtained, and is not affected by the salt ion concentration and pH of the system. 3. Emulsion and emulsion stability and Arabic gum similar, soybean polysaccharide is also a kind of glycoprotein, so it has surface activity, and the emulsion performance is better than that of Arabic gum, after enzymatic hydrolysis, after column electrophoresis analysis shows that the molecular weight of protein is about 50KDa, it plays a very important role in the emulsification performance of soybean polysaccharide, it can quickly adsorb to the surface of oil droplets, part of the sugar chain of soybean polysaccharide extends to the water phase to form a thick hydrated film around the oil droplets. The oil droplets are stabilized by steric hindrance. The competitive adsorption experiments with small molecular emulsifiers (Tween 20 and Tween 80) show that soybean polysaccharide will not be substituted by small molecular emulsifier, and will be replaced by small molecular emulsifier only when the neutral side chain is hydrolyzed. And the stability of the emulsion is not affected by the pH of the system, salt ion concentration, and does not interact with divalent ions, even at a temperature of 90 ° C. For 30 minutes, the stability of the emulsion is not affected, which is of great importance in industrial production. Such as emulsified pigment, salty flavor, oil, etc., because high temperature, high salt and pH are often faced in food production process conditions. 4. Anti-Adhesion, inhibition of starch retrogradation of soybean polysaccharide can prevent hot rice, noodles, etc. in the cooling or freezing process, resulting in the phenomenon of adhesion between rice and rice grains, with good dispersion effect, soybean polysaccharides adhere to the surface of starch compounds such as rice, dough, dough, rice flour and rice to form a hydrated layer, Increase its water holding capacity, inhibit starch retrogradation, prevent starch compounds due to water loss and aging, so that the product does not adhere, not mixed soup, even in the cold storage is not frozen crack. 5. Film Forming Properties of soybean polysaccharide has a strong adhesive force, the bond strength of the formed film is better than that of gum arabic, can be used as a colorless transparent water-soluble edible coating agent for food surface, the film formed by the soybean polysaccharide shows the same high resistance to tension as that of pullulan without any additive. 6. Foam stability, inhibition of protein gelation and antioxidant properties soybean polysaccharides also have superior foam stability, inhibition of protein gelation and prevention of lipid oxidation functional properties.
preparation method	(1) after removing impurities such as Shell, Coke and sand, the fines were collected through a 40 mesh screen. (2) 200g of oil residue and 2000g of n-hexane were added to a fat extractor consisting of a reflux condenser, an extractor and a flask, and extraction was performed for 1 hour. The oil residue obtained by the extraction was dried at 60 to 70 ° C. For 1 hour, and the residual solvent was removed. (3) 100g of the extracted oil residue is mixed with 13% of a sodium hydroxide solution having a concentration of 1000, heated to 50 ° C. In a water bath, and extracted with constant stirring for about 1 hour. (4) The extract is filtered under reduced pressure, the filtrate is retained, the filter residue is further extracted with sodium hydroxide solution with a concentration of 10%, the amount of sodium hydroxide solution is 10 times the weight of the filter residue, and the extraction temperature is 50 degrees C, the extraction time was 30-45 min. (5) the secondary extract was filtered under reduced pressure, and the filtrates obtained by the two times of extraction were combined for the extraction of soybean protein. A sodium hypochlorite solution having a concentration of 3 times 10% by weight of the residue was added to the residue to adjust the pH of the mixture to 10 to 11. The residue was stirred at room temperature for 40 minutes to decolorize. (6) The decolorizing solution is filtered under reduced pressure, the filtrate is discarded, the filter residue is washed with pure water at 40-50 ° C until the washing solution is neutral, and then the filtrate is filtered under reduced pressure, the resulting residue was washed with ethanol and acetone one time each and then drained. (7) the drained residue was dried in a vacuum oven at 80 ° C. For 1 hour to a moisture content of less than 8%, and cooled to room temperature for pulverization. The crushed substance was screened through a 100 mesh sieve to obtain a light yellow, slightly flavored powdered soybean polysaccharide.
Application in food industry	1. Health food as the treatment of constipation, diabetes, obesity and other diseases of health food raw materials and carriers, strengthen dietary fiber, reduce heat, this is the main part of the application of other dietary fiber (including water soluble dietary fiber) except soybean polysaccharide in China. A large number of clinical studies have proved that soybean dietary fiber has obvious physiological and medical functions, including significantly reducing blood cholesterol levels, prevention and treatment of atherosclerosis and coronary heart disease. Mediates the viability of bifidobacteria in the intestine, promotes normal peristalsis of the intestine, prevents constipation and colon cancer. Promote blood sugar and insulin balance, can effectively prevent diabetes. Superoxide anion radical and hydroxyl radical scavenging ability, is a natural antioxidant. 2. Baking food added to the role of soybean polysaccharide in biscuits, bread, steamed bread and other foods, the results show that in the bread, only a small amount of water-soluble polysaccharide can make the food feel more soft and delicious, adding soybean polysaccharide equivalent to 1% of wheat flour to the cake has a very soft feeling, which increases the dough yield and prolongs the shelf life, fracture and surface crack reduction; Adding a proper amount of soybean fiber steamed bread with good quality, fine internal structure, good elasticity, chewiness, taste, and can delay the aging of steamed bread. 3. Meat products used in a variety of meat products, such as sausage, sausage, lunch meat, sandwich, meat, etc., can improve product yield, inhibit protein gelation, avoid oil-water separation, strengthen dietary fiber. 4. Rice noodles are used in rice, fried and non-fried instant noodles, dried noodles, wet noodles, rice flour, pasta, steamed bread, fast Rice, Alpha Rice, cakes, Cantonese rice cakes, Cantonese River flour, yunnan rice thread, etc. The soybean polysaccharide can prevent the sticky and paste phenomenon caused by the long storage of rice and flour, and has a good dissociation effect. This anti-stick, paste performance is the same as the performance of the dispersion-stable protein particles under acidic conditions, and is also due to the structure of soybean polysaccharides. Due to the adsorption of polysaccharide molecules on the surface of rice and flour, a hydration layer can be formed to maintain moisture, so as to prevent the rice and flour from sticking to each other, Make the food more fresh and delicious. At the same time, soybean polysaccharide can also directly penetrate into rice flour amylose molecular micelles, protect the hydrated layer of micelles, prevent the recovery of starch molecular micelles, and inhibit starch retrogradation, such as Japanese sushi, non-fried instant noodles, japanese rice flour, Japanese convenient rice, fresh wet surface and so on is the use of soybean polysaccharide as anti-blocking agent. 5. Acidic milk beverages are used in all kinds of milk beverages and milk-containing beverages such as milk, soy milk, yogurt, milk powder, milk tea, almond Dew, coconut juice, peanut milk, coffee milk, cocoa milk, fruit milk beverage, egg milk beverage, chocolate milk beverage, in wheat milk beverage, flavored tomato beverage, walnut milk, etc., the use of soybean polysaccharide emulsion stability characteristics can also make the formation of these acidic refreshing type of taste products. Typical such as sour soybean milk, acid coconut milk, acid almond milk, acid peanut milk, yogurt tea, etc., in the yogurt tea stability effect is more obvious. Most of the traditional formula using CMC, carrageenan, xanthan gum, sodium alginate, guar gum as thickening stabilizer, the formation of the product thick, thick, sticky taste, consumers often misinterpret that there is "something" that is not in line with the direction of modern beverage development. In fact, the natural raw milk is low viscosity, relatively thin, very refreshing, the international similar products are also refreshing, the use of soybean polysaccharide as stabilizer milk drinks and so on is very refreshing, close to natural, healthier and safer. 6. Other beverages include solid granules, jelly, carbonated beverages, mineral water, sports drinks, vegetable protein drinks, health vinegar, nutritional drinks, fruit juices and other functional beverages to strengthen dietary fiber, stable trace nutrients, increase the thick feeling, improve the taste of the product. Wine in the wine food to add soybean polysaccharide can accelerate the wine aging, promote the formation of the wine particle core, so that the wine becomes a thick taste, look thick, drink up. 8. The moon cake with soybean polysaccharide has good moldability and will not crack; The dough is reduced in the process of processing; The filling (red beans, fruit fillings) is added after high temperature baking, moisture, oil is not lost. 9. Extruded food (small food, cereal breakfast) can strengthen the dietary fiber; Improve the molding stability; Improve the surface quality of the product; Extend the foam period, improve the brittleness of the product; Reduce damage.
Application	soybean polysaccharide mainly uses soybean dregs fiber as the main raw material, which is the by-product of soybean protein processing or bean curd, Yuba and other soybean products processing, after pretreatment, enzymatic hydrolysis (cellulase, hemicellulase, protease, etc.), separation, decolorization, sterilization, drying and other processes refined. Soybean polysaccharide is white to light yellow powder, low viscosity of aqueous solution, good taste, no bad smell. Soybean polysaccharide is not only an excellent water-soluble dietary fiber, but also a high performance emulsion stabilizer, especially in acidic environment.

Last Update：2024-04-09 21:21:28