Microwave Heating for Solubilization of Polysaccharide and Polyphenol from Soybean Residue (Okara)
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概要
- 論文の詳細を見る
Okara, a soybean by-product of tofu production, was treated with microwave irradiation in water for solubilization of its components. The solubilization rate increased with increasing temperature and reached higher than 70% around 200°C with a heating time of 7 min. The main solubilized components were neutral carbohydrates consisting of arabinose and galactose, while the residues were mainly composed of cellulose. LV-SEM images confirmed solubilization of cell wall components. Production of new polyphenolic compounds that have antioxidant activity was observed above 180°C. The heating temperature and heating time were optimized for neutral carbohydrate solubilization using the response surface methodology. The optimized condition was heating at 196°C for 2 min, indicating that a short heating time is effective for solubilization of carbohydrates to prevent secondary decomposition.
- 社団法人 日本食品科学工学会の論文
- 2009-05-01
著者
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NAKAUCHI MICHIYO
Industrial Technology Center of Wakayama Prefecture
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Azuma Jun-ichi
Division Of Environmental Science And Technology Graduate School Of Agriculture Kyoto University
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Azuma Jun-ichi
Division Of Environmental Science And Technology Graduate School Of Agricultural Science Kyoto Unive
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尾崎 嘉彦
和歌山アグリバイオ研究センター
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OZAKI Yoshihiko
Industrial Electronics & System Laboratory, Mitsubishi Electric Corporation
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尾崎 嘉彦
株式会社和歌山アグリバイオ研究センター
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尾崎 嘉彦
(株)和歌山アグリバイオ研究センター
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TSUBAKI Shuntaro
Division of Environmental Science and Technology, Graduate School of Agriculture, Kyoto University
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Tsubaki Shuntaro
Division Of Environmental Science And Technology Graduate School Of Agriculture Kyoto University
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尾崎 嘉彦
近畿大学生物理工学部 食品安全工学科
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尾﨑 嘉彦
近畿大学生物理工学部 食品安全工学科
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OZAKI Yoshihiko
Faculty of Biology-oriented Science and Technology, Kinki University
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尾﨑 嘉彦
近畿大学生物理工学部
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