Concentration of soybean isoflavones by nanofiltration and the effects of thermal treatments on the concentrate

被引：11

作者：

Benedetti, Silvia ^{[1
]}

Prudencio, Elane Schwinden ^{[2
]}

Gontijo Mandarino, Jose Marcos ^{[3
]}

Rezzadori, Katia ^{[1
]}

Cunha Petrus, Jose Carlos ^{[1
]}

机构：

[1] Univ Fed Santa Catarina, Ctr Tecnol, Dept Engn Quim & Engn Alimentos, BR-88040970 Florianopolis, SC, Brazil

[2] Univ Fed Santa Catarina, Ctr Ciencias Agr, Dept Ciencia & Tecnol Alimentos, BR-88034001 Florianopolis, SC, Brazil

[3] Embrapa Soja, Empresa Brasileira Pesquisa Agropecuaria, BR-86001970 Londrina, PR, Brazil

来源：

FOOD RESEARCH INTERNATIONAL | 2013年 / 50卷 / 02期

关键词：

Soybean; Isoflavones; Nanofiltration; Concentrate; Thermal treatment; EXTRACTION CONDITIONS; SOY ISOFLAVONES; STABILITY; GENISTEIN; SOYMILK; DAIDZEIN; PROFILE; FOODS; WHEY; PH;

D O I：

10.1016/j.foodres.2011.04.032

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

An investigation was performed on the profile and the content of isoflavones in the concentrate of aqueous Defatted Soy Flour (DSF) extract obtained by nanofiltration. The effect of thermal treatments on these isoflavones was also evaluated according to a Central Composite Design (CCD 2(k)) with varying temperatures (70 to 90 degrees C) and times (15 to 45 min). Through nanofiltration it was possible to concentrate beta-glucosides and malonyl glucosides (p<0.05) in aqueous DSF extract but it was not possible to concentrate aglycones (p>0.05). The thermal treatments applied on the concentrate showed that the malonyl glucosides were influenced by temperature (p<0.05), while the beta-glucosides were influenced not only by temperature but also by the time of interaction of the factors investigated (p<0.05). Moreover, there was no alteration in the contents (p>0.05) of aglycone or total isoflavones. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：625 / 632

页数：8

共 58 条

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