Influence of temperature, pH and ionic strength on the production of isoflavone-rich soy protein isolates

被引：50

作者：

Barbosa, AC ^{[1
]}

Lajolo, FM ^{[1
]}

Genovese, MI ^{[1
]}

机构：

[1] Univ Sao Paulo, FCF, Lab Quim Bioquim & Biol Mol Alimentos, Dept Alimentos & Nutr Expt, BR-05508900 Sao Paulo, SP, Brazil

来源：

FOOD CHEMISTRY | 2006年 / 98卷 / 04期

基金：

巴西圣保罗研究基金会;

关键词：

isoflavones; soy protein isolate; processing;

D O I：

10.1016/j.foodchem.2005.07.014

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Soy protein isolates (SPI) may present different isoflavone profiles and contents, depending on processing conditions. In the present work, seven different SPI, resulting from changes in the processing steps, were obtained. The best parameters for obtaining isoflavone-richer SPI were: extraction at pH 9 and temperature of 55 degrees C, acid precipitation performed at pH 4.5, acid-washing of the precipitate and mild centrifugation conditions for the separation of acid-precipitated proteins. Isoflavones were soluble in aqueous solution in the pH range 2-10 (73-93% of the amount solubilized in 80% methanol). The profile of isoflavones was dependent on the temperature used for the aqueous extraction. Temperatures below 50 degrees C caused hydrolysis of P-glucosides with increase of aglucones, by endogenous P-glucosidase activity. (c) 2005 Elsevier Ltd. All rights reserved.

引用

页码：757 / 766

页数：10

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