THE RESULTING FRACTION OLIGOSACCHARIDES AND ISOFLAVONES FROM SOY MOLASSES
Abstract
Processing methods chosen for preparation of fractions of oligosaccharides, and isoflavones soy molasses: liquid-liquid extraction using an organic phase of ethyl acetate or n-butanol, followed by ion exchange on a cation exchanger C-150 MBN. The resulting isoflavone fraction comprises from 20 to 60% of the main substance, a fraction of the oligosaccharide contains up to 70% of sugars. Both fractions can be used in various industries.
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