Raw Materials Soybean Polysaccharide Raw Powder

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Specification​: 99% min Soybean Polysaccharide Powder

Sample:Soybean Polysaccharide Powder

Packaging:1kg/bag, 25kg/drum

Brand: Henrikang

Appearance:White

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

Soybean Polysaccharide Powder Usage and Synthesis.

Soya polysaccharide has a variety of biological activities and is a natural functional component that inhibits lipid oxidation and stabilises proteins in acidic beverages, which can improve the food quality, processing characteristics and appearance of food products. Water-soluble soybean polysaccharides have low viscosity and can be made into highly concentrated solutions, the viscosity of which is almost unaffected by salts, and their thermal stability to temperature is superior to that of other sugars.

In addition, dried soybean polysaccharide has strong adhesion and can form a film, so soybean polysaccharide can be used as a coating material.

Soybean polysaccharide has a variety of functions such as dispersion, stability, emulsification and adhesion, which can not only be used as dietary cellulose to fortify food, but also can be used in the pharmaceutical industry.

In addition, soybean polysaccharide has biological activities such as regulating blood glucose value and blood lipids, promoting the adsorption and excretion of harmful substances in the intestinal tract, and promoting the absorption and utilisation of minerals, and it also has a certain efficacy in antioxidant, anti-bacterial, anti-viral, and immune modulation.

Uses of Soybean Polysaccharide.

Soybean polysaccharide is mainly made from soybean protein processing or soybean residue fibre, a by-product of soybean product processing such as tofu and bean curd, etc. It is refined by pretreatment, enzyme digestion (cellulase, hemicellulase, protease, etc.), separation, decolouration, sterilisation, drying and other processes.

Soybean polysaccharide is white to light yellow powder, low viscosity of aqueous solution, good taste, no bad smell. In addition to being an excellent water-soluble dietary fibre, Soya polysaccharide is also a high-performance emulsion stabilizer, especially in the acidic environment with a unique stabilisation of protein emulsified fat properties.

Preparation of Soybean Polysaccharide.

(1) Soya bean oil residue with impurities such as husk, scorched particles and sand removed was crushed and collected as fine particles passing through a 40 mesh sieve.

(2) Take 200 g of oil dregs and 2000 g of hexane and add them to a fat extractor consisting of a reflux condenser, an extractor and a flask for 1 hour of extraction. The oil dregs obtained from the extraction were dried at 60-70°C for 1 hour to remove the residual solvent.

(3) 100 g of the extracted oil residue was mixed with 1000 ml of sodium hydroxide solution at a concentration of 13%, heated to 50°C in a water bath, and extracted for about 1 hour under constant stirring.

( (4) The extract was filtered under reduced pressure, the filtrate was retained, and the filter residue was further extracted with sodium hydroxide solution with a concentration of 10%, the amount of sodium hydroxide solution added was 10 times the weight of the filter residue, the extraction temperature was 50°C, and the extraction time was 30 to 45 minutes.

(5) The secondary extract was filtered under reduced pressure, and the filtrate obtained from the two extractions was combined and used to extract soy protein. A 10% concentration of sodium hypochlorite solution at 3 times the weight of the filtrate was added to the filtrate, and the pH of the mixture was adjusted to 10 to 11. The filtrate was decoloured by stirring for 40 minutes at room temperature.

(6) The decolourised solution was filtered under reduced pressure, the filtrate was discarded, the filter residue was washed with pure water at 40~50°C until the wash solution was neutral, and then filtered under reduced pressure, and the resulting filter residue was washed once with ethanol and once with acetone, and then drained.

(7) The drained filter residue was dried in a vacuum oven at 80 ℃ for 1 hour, until the moisture content was less than 8%, cooled to room temperature for crushing. Crushed material through a 100-mesh sieve, the production of light yellow, slightly flavoured powdered soybean polysaccharide.

Functional characteristics of Bulk Soybean Polysaccharide Powder.

1.Physiological health care function of soybean polysaccharide not only has the general dietary fibre functions, such as: promote intestinal peristalsis, weight loss, lower blood pressure, lower serum cholesterol and triglyceride levels, lowering blood glucose, enhance high-density lipoprotein, reduce low-density lipoprotein, and the prevention of certain cancers, etc., but also regulate the balance of microbial nutrition in the gastrointestinal and cholesterol metabolism, and inhibit the oxidation of lipids in immune serum. 2. It can also regulate the balance of microbial nutrition in gastrointestinal and cholesterol metabolism and inhibit the oxidation of lipid in immune serum.

2. Stabilisation of protein under acidic conditions Acidic protein beverages are often subject to protein precipitation, and stabilisers such as pectin are often added to stabilise acidic protein beverages. Carboxymethylcellulose, carrageenan and propyleneglycol alginate are also commonly used stabilisers in acidic milk beverages, and in general pectin and carboxymethylcellulose are used to stabilise acidic milk beverages by increasing the viscosity of the beverages. In general, pectin and carboxymethyl cellulose mainly stabilise protein drinks by increasing their viscosity, which is lower than that in drinks containing soya bean polysaccharides, so that acidic milk beverages can be obtained without viscosity and are more refreshing, and are not affected by the concentration of salt ions in the system and the pH.