J4 ›› 2011, Vol. 24 ›› Issue (5): 39-41.

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Research on carbohydrate in pea flour residue

 HUANG Ya-Jie1,2, YANG Yan2, MENG Qing-Jun2, ZHANG Li-Qun2, SHI Jian-Guo2*   

  1. 1.Shandong Polytechnic University,Jinan 250353, China;
    2.Shandong Provincial Key Laboratory of Biosensors, Biology Institute, Shandong Academy of Sciences, Jinan 250014, China
  • Received:2011-03-21 Published:2011-10-20 Online:2011-10-20

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Abstract:

         Pea flour residue is the main waste of pea bean starchmade noodle factory． We determined crude protein, cellulose and starch content in pea flour residue, performed acid hydrolysis for pea flour residue and determined reducing sugar content in acid hydrolysis with automatic analyzer to recycle the pea flour residue. Determination results are crude protein content of 9.936%±0.0483 %, cellulose content of 21.78%±0.523 %, DE value of 11.35±0.296 and reducing sugar content of approximate 38 mg/dL.

Key words: pea flour residue, cellulose, protein, α-amylase, acid hydrolysis

CLC Number: 

  • TS214

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