Degradation of Soy Sauce Cake by Subcritical Water Treatment

JOURNAL OF CHEMICAL ENGINEERING OF JAPAN

Yoshito Oshima²  Shintaro Take²  Tatsuya Fujii²  Rumiko Hayashi¹ 

[1] Division for Environment, Health and Safety, The University of Tokyo;Department of Environment Systems, Graduate School of Frontier Sciences, The University of Tokyo

关键词: Subcritical Water;    Soy Sauce Cake;    Reaction;    Saccharide;    Amino Acid;   

DOI  :  10.1252/jcej.10we310

来源: Maruzen Company Ltd

【 摘 要 】

References(18)The present study investigates the degradation of soy sauce cake, which is the waste obtained during soy sauce manufacturing, in subcritical water (170–300°C, 10 MPa). In the experiments performed at a constant temperature, the yields of the identified saccharides were lower than the total sugar yield. This suggested that saccharides were recovered mainly as oligomers. We performed a two-step experiment in which the holding temperature was 200°C and 260°C in the first and second steps, respectively. Most of the hemicellulose-derived saccharides were detected in the fraction treated at 200°C, while glucose was detected in the fraction treated at both of the abovementioned temperatures. The total sugar yield in the aforementioned experiment was higher than that obtained in other experiments performed at a constant holding temperature, suggesting that stepwise elevation of the holding temperature facilitates the recovery of valuable compounds from biomass.

【 授权许可】

Unknown