Effect of extraction and precipitation conditions during soybean protein isolate production on the genistein series content

被引：0
|
作者：
Speroni Aguirre, F.J. [1 ]
Milesi, V. [2 ]
Añón, M.C. [1 ]
机构：
[1] Centro de Investigación y Desarrollo en Criotecnología de Alimentos (UNLP, CONICET), La Plata, Buenos Aires, Argentina
[2] Área Anatomía, Histología y Fisiología, Facultad de Ciencias Exactas, UNLP, La Plata, Buenos Aires, Argentina
来源：
JAOCS, Journal of the American Oil Chemists' Society | 2007年 / 84卷 / 03期
关键词：
The influence of the conditions for isolation of soy protein on the content of genistein and its conjugated forms was studied. The major components of the genistein series isolated from soybean flour were malonyl genistin (54.3%); genistin; (36.9%); and equal amounts (4.4%) of genistein and acetyl genistin. A modification in the conjugation profile of genistein between pH 4.5 and 8.0 and above pH 10 was attributed to the action of β-glucosidase and the saponification reaction; respectively. A decrease in the content of total genistein in the insoluble flour residue and in the soy protein isolate (SPI) with increasing extraction pH was detected; while in the whey; the total genistein content was not affected by pH. The effect of pH variation during acid precipitation on the content of genistein and its conjugated forms; at a constant extraction pH (8.0); was also studied. Under these conditions; the highest absolute content of total genistein in the SPI was obtained at pH 3.5 and the lowest was obtained at pH 5.6. The total genistein content in the whey followed an inverse trend compared with that of the protein yield. A temperature increase did not substantially affect the distribution of the different genistein forms or their total contents. The content of total genistein was higher in the glycinin than in the β-conglycinin protein fraction. The effect of the pH during the alcohol/water extraction of the isoflavones was also analyzed. The efficiency of the extraction was lower at pH values between 3.25 and 3.5 than at other pH values. © AOCS 2007;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Journal article (JA)
引用
收藏
页码：305 / 314
相关论文
共 50 条
  • [1] Effect of extraction and precipitation conditions during soybean protein isolate production on the genistein series content
    Speroni Aguirre, F. J.
    Milesi, V.
    Anon, M. C.
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2007, 84 (03) : 305 - 314
  • [2] Effect of Covalent Crosslinking of Soybean Protein Isolate with Genistein on Protein Characterization and Structure
    Lü S.
    Zhu D.
    Bao Y.
    Zhang D.
    Yu H.
    Gu C.
    Shipin Kexue/Food Science, 2022, 43 (12): : 94 - 100
  • [3] Effect of Reverse Micellar Extraction on Structure and Physicochemical Properties of Soybean Protein Isolate
    Zhang, Qian
    Chen, Fusheng
    Shipin Kexue/Food Science, 2019, 40 (07): : 108 - 113
  • [4] The effect of Hofmeister series anions on the critical overlap concentration of soybean isolate protein
    Feng, Junran
    Zhao, Yu
    Jiang, Lianzhou
    Zhang, Yan
    Sui, Xiaonan
    FOOD HYDROCOLLOIDS, 2024, 149
  • [5] EXTRACTION AND PRECIPITATION OF PROTEIN ISOLATE FROM RAPE SEEDS
    RUTKOWSK.A
    KOROLCZU.J
    FETTE SEIFEN ANSTRICHMITTEL, 1974, 76 (08): : 371 - 372
  • [6] A PROTEIN ISOLATE BY COUNTERCURRENT EXTRACTION AND ISOELECTRIC PRECIPITATION OF PEANUTS
    ABBASY, M
    TAHA, FS
    HAMOUDA, AA
    GRASAS Y ACEITES, 1981, 32 (03) : 171 - 175
  • [7] Effect of extraction pH and temperature on isoflavone and saponin partitioning and profile during soy protein isolate production
    Rickert, DA
    Meyer, MA
    Hu, J
    Murphy, PA
    JOURNAL OF FOOD SCIENCE, 2004, 69 (08) : C623 - C631
  • [8] The role of extraction and purification conditions in flaxseed protein isolate production and its emulsifying properties
    Albe-Slabi, Sara
    Mesieres, Odile
    Beaubier, Sophie
    Beau, Luna
    Aymes, Arnaud
    Roques-Carmes, Thibault
    Sadtler, Veronique
    Kapel, Romain
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2025, 215
  • [9] Effect of limited enzyme-assisted extraction on the physicochemical and gelation properties of soybean protein isolate
    Liu, Guanchen
    Jin, Mengru
    Wang, Hong
    Zhang, Liang
    Peng, Shiqi
    Cheng, Siqi
    Cao, Jialu
    Kang, Dingrong
    Zhang, Longteng
    Zhang, Liebing
    Liu, Donghong
    Zhang, Wei
    FOOD BIOSCIENCE, 2025, 64
  • [10] The effect of diets containing soybean meal, soybean protein concentrate, and soybean protein isolate of different oligosaccharide content on growth performance and gut function of young turkeys
    Jankowski, J.
    Juskiewicz, J.
    Gulewicz, K.
    Lecewicz, A.
    Slominski, B. A.
    Zdunczyk, Z.
    POULTRY SCIENCE, 2009, 88 (10) : 2132 - 2140
12345