Yoshii H, Furuta T, Maeda H, Mori H
Department of Biochemical Engineering, Toyama National College of Technology, Japan.
Biosci Biotechnol Biochem. 1996 Sep;60(9):1406-9. doi: 10.1271/bbb.60.1406.
As a part of a study of reuse of waste okara, the kinetic mechanism of okara hydrolysis and the properties of the water-soluble polysaccharides (WSP) extracted were investigated. Okara was hydrolyzed by being autoclaved at pH 4.5 in two volume of water with or without a chelator such as hexametaphosphate. Okara hydrolysis proceeded by surface degradation mechanism without a chelator. Characterization of WSP suggested that the "egg-box regions" in okara were susceptible to degradation by a chelator and that the "non-egg-box regions" contained WSP linked with hydrophobic proteins. WSP with a molecular weight of more than 10(5) and the amount of protein bound to the polysaccharides seemed to govern their emulsifying characteristics.
作为豆渣再利用研究的一部分，研究了豆渣水解的动力学机制以及所提取的水溶性多糖（WSP）的性质。将豆渣在pH 4.5条件下于两倍体积的水中进行高压灭菌水解，水中添加或不添加诸如六偏磷酸钠之类的螯合剂。在不添加螯合剂的情况下，豆渣水解通过表面降解机制进行。WSP的特性表明，豆渣中的“蛋盒区域”易被螯合剂降解，且“非蛋盒区域”含有与疏水蛋白相连的WSP。分子量超过10⁵的WSP以及与多糖结合的蛋白质的量似乎决定了它们的乳化特性。
