摘要
比较研究了热水浸提法和微波提取法所得的水溶性大豆多糖的溶解度以及水溶性大豆多糖在不同温度和不同pH条件下的溶解度,试验结果表明:微波提取方法得到的水溶性大豆多糖具有更优良的溶解性能;水溶性大豆多糖的溶解度随着温度的上升也逐步上升,当温度升高至80℃时,水溶性大豆多糖溶解度的升高趋势趋于平缓;随着pH值的上升,水溶性大豆多糖的溶解度也有所上升,在微酸性环境下,水溶性大豆多糖的溶解度变化比较小,随着pH值的继续上升,到中性环境下,多糖的溶解度迅速提高。
The solubility of Soluble Soybean Polysaccharides was investigated in this paper. The results showed that the solubility of Soluble Soybean Polysaccharides extracted by microwave was more powerful than that extracted by hot water. The solubility of Soluble Soybean Polysaccharides was positive correlative to temperature below 80℃. While the temperature got to 80℃, the rising trend of the solubility of Soluble Soybean Polysaccharides got mild. The solubility of Soluble Soybean Polysaccharides was little correlative to the value of pH in acid environment, but it got a sudden ascending when the value of pH went to 7.
出处
《惠州学院学报》
2009年第3期13-16,共4页
Journal of Huizhou University
基金
惠州学院科研项目(C208.0208)
关键词
水溶性大豆多糖
溶解性
温度
PH
Soluble Soybean Polysaccharides
solubility
temperature
pH
