Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 28 Issue 3
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- Pages.506-513
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- 1996
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- 0367-6293(pISSN)
Characteristics and Application of Soybean Hull Fractions Obtained by Microparticulation/Air-Classification
초미세분쇄/공기분급을 이용한 대두피 분획물의 특성과 응용
- Ku, Kyung-Hyung (Korea Food Research Institute) ;
- Park, Dong-June (Korea Food Research Institute) ;
- Kim, Seung-Ho (Korea Food Research Institute)
- Published : 1996.06.30
Abstract
Soybean hull was microparticulated at cut-off wheel speed of 9,000 rpm and air-classified into fine and coarse fraction at air classifying wheel speeds (ACWS) of 10.000, 15,000 and 20,000 rpm. respectively. Proximate analysis of the coarse and fine fractions of the microparticulated/air-classified soybean hull showed that ash, protein and lipid were enriched in the coarse fractions and carbohydrates in the fine fraction. Dietary fiber were enriched in coarse fractions and dietary fiber and dietary fiber content increased with decreasing ACWS. Mean particle size of fine fractions ranged from
초미세분쇄한 대두피 분말을 공기분급휠속도 (ACWS, air classifying wheel speed) 10,000 rpm, 12,000 rpm 및 20,000 rpm에서 공기분급하였을 경우 회분, 단백질 및 지방은 조분획으로, 탄수화물은 미분획으로 각각 농축되었다. 식이섬유는 조분획으로 농축되었고, ACWS가 감소함에 따라 그 함량이 증가하였다. 분획별 입자크기는 ACWS가 감소함에 따라 증가하였는데 그 범위는 미분획은