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KMID : 1134820110400111575
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 11 p.1575 ~ p.1581
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Extraction of Liberated Reducing Sugars from Rapeseed Cake via Acid and Alkali Treatments
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Jeong Han-Seob
Kim Ho-Yong
Ahn Sye-Hee
Oh Sei-Chang
Yang in
Choi In-Gyu
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Abstract
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Rapeseed cake, which is the organic waste remaining after rapeseed oil production, is readily available and considered an ecologically-friendly resource with very low cost and high dietary fiber content. This research was carried out for two reasons. First, it was done to analyze the liberated reducing sugar content of rapeseed cake. Second, it was done to investigate the effects on the sugar yield of the various concentrations of acidic and alkaline catalysts used for the hydrolysis of rapeseed cake and the concentrations of rapeseed cake in each catalyst. Several amounts of ground rapeseed cake, 0.5 g, 1 g, and 2 g, were put into 100 mL of catalysts such as sulfuric acid (0.5～2%), hydrochloric acid (0.5～2%), and sodium hydroxide (0.5～2%). Then they were hydrolyzed for 5 min at 121oC. After hydrolysis, HPLC equipped with an RI detector was used to analyze liberated reducing sugars such as sucrose, glucose, galactose, fructose, and arabinose separated from rapeseed cake. The degradation rate of rapeseed cake was the highest in hydrochloric acid. As the catalyst concentrations used for hydrolysis of rapeseed cake increased, the degradation rate of rapeseed cake also significantly increased.Total reducing sugar content was the highest in hydrochloric acid, and it increased with the increase of catalyst concentrations. However, as the amount of rapeseed cake increased, the total reducing sugar content decreased, exceptionally sucrose in the case of sodium hydroxide.
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KEYWORD
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rapeseed cake, liberated reducing sugar, hydrolysis, dietary fiber, biorefinery
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