Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 29 Issue 4
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- Pages.680-686
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- 1997
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- 0367-6293(pISSN)
Soy-oligosaccharide Production from Yeast Fermented Bean Cooking Water: Effects of Ultrafiltration and Reverse Osmosis
효모발효한 대두침출액으로부터의 대두올리고당 생산: 한외여과 및 역삼투 처리효과
- Ku, Kyung-Hyung (Korea Food Research Institute) ;
- Park, Dong-June (Korea Food Research Institute) ;
- Mok, Chul-Kyoon (Department of Food Science and Technology, Kyungwon University)
- Published : 1997.08.01
Abstract
Ultrafiltration and reverse osmosis were applied to produce soy-oligosaccharides from yeast fermented bean cooking water (BCW). The recovered total sugar by the ultrafiltration of bean cooking water on a cutoff molecular weight membrane of 20,000 and 5,000 was over 80%. The protein was removed up to 38% from the non-fermented BCW, 31% by S. cerevisiae KCTC 7039 and 21% by H. anomala KFRI 626. The recovery of oligosaccharides was above 70%, although fermented or non fermented bean cooking water was different on the recovery of oligosaccharides. The ultrafiltrated BCW was concentrated by reverse osmosis with respect to the volume concentration ratio (VCR). Total solid, total sugar, ash and protein contents increased up to VCR of 3.5 and then levelled off, showing that the optimum VCR was 3.5.
대두침출액(bean cooking water, BCW)을 효모처리 하지 않은 대조구와 선발된 효모(S. cerevisiae KCTC 7039, H. anomala KFRI 626)로 발효시킨 효모처리구로 나누어 비교한 결과 한외여과 후 보유액(retentate)은 원료로 사용한 각각의 BCW보다 높은 함량을 보였으며, 여과 후 회수된 투과액(permeate)은 고형분은 약간 감소되었으나, 총당 함량의