title: Hot-compressed water extraction of polysaccharides from soy hulls.
abstract: The polysaccharides of soy hulls were extracted by hot-compressed water at temperatures of 110 from 180°C and various treatment times (10-150min) in a batch system. It was determined that a moderate temperature and short time are suitable for the preparation of polysaccharides. The structure of xylan and the inter- and intra-chain hydrogen bonding of cellulose fibrils in the soy hulls were not significantly broken down. The polysaccharides obtained were primarily composed of α-L-arabinofuranosyl units, 4-O-methyl-glucuronic acid units and α-D-galactose units attached with substituted units. A sugar analysis indicated that arabinose was the major component, constituting 35.6-46.9% of the polysaccharide products extracted at 130°C, 140°C, and 150°C. This investigation contributes to the knowledge of the polysaccharides of soy by-products, which can reduce the environmental impact of waste from the food industries.
authors.affiliation: College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China. Electronic address: liuhuamin5108@163.com.
authors.forename: Hua-Min
authors.initials: HM
authors.lastname: Liu
authors.affiliation: College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
authors.forename: Fei-Yun
authors.initials: FY
authors.lastname: Wang
authors.affiliation: College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
authors.forename: Yu-Lan
authors.initials: YL
authors.lastname: Liu
mesh_terms: D019649:Food Industry; D006358:Hot Temperature; D011134:Polysaccharides / Q000032:analysis / Q000302:isolation & purification*; D011312:Pressure; D013025:Glycine max / Q000737:chemistry*; D014867:Water; D014961:X-Ray Diffraction
chemical_list: D011134:Polysaccharides; D014867:Water
keywords: Hot-compressed water; NMR; Polysaccharides; Soy hull