Retention of isoflavones and saponins during the processing of soy protein isolates
Retention of isoflavones and saponins during the processing of soy protein isolates
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DOI：
10.1007/s11746-006-1176-0
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发表时间：
2006-01-01
影响因子：
2
通讯作者：
Wang, CY
中科院分区：
文献类型：
--
作者：
Lin, J;Krishnan, PG;Wang, CY
建立了大豆分离蛋白（SPI）加工过程中皂苷的质量平衡，并研究了沉淀和洗涤（P/W）温度（0、10、25、40和50 ℃）对大豆异黄酮和皂苷保留率的影响。大豆粉（SF）中约41%的总皂苷被发现留在SPI加工过程中，而42%的固体废物中仍然未提取。在乳清或洗涤水中未检测到。该研究还显示，当在50 ℃下进行P/W时，来自SF的总黄酮中只有约27%保留在最终SPI中。当P/W在25、10和0 ℃下进行时，高达40%的总异黄酮可以保留在SPI中。当P/W温度为50 ℃时，在提取、沉淀和洗涤过程中损失的总异黄酮的百分比分别为28%、22%和6%。当温度变为0 ℃时，在提取、沉淀和洗涤过程中损失的异黄酮的百分比分别为28%、11%和5%。料液温度对大豆分离蛋白加工过程中皂苷在不同料流中的分布没有影响。降低P/W温度不会显著降低SPI中的蛋白质含量，除非温度降至0 ℃。
The mass balance of saponins during processing of soy protein isolates (SPI) was established, and the effects of precipitating and washing (P/W) temperatures (0, 10, 25, 40, and 50 degrees C) on the retention of isoflavones and saponins were investigated in this study. About 41% of total saponins in soy flour (SF) were found to remain in SPI during processing, whereas 42% remained unextracted in the solid waste. None was detected in the whey or wash water. The study also revealed that only about 27% of total isoflavones from SF remained in the final SPI when P/W was performed at 50 degrees C. As much as 40% of the total isoflavones could be retained in SPI when P/W was conducted at 25, 10, or 0 degrees C. When the P/W temperature was 50 degrees C, the percentages of total isoflavones lost during extraction, precipitation, and washing were 28, 22, and 6%, respectively. When the temperature was changed to 0 degrees C, the percentages of isoflavones lost during extraction, precipitation, and washing were 28, 11, and 5%, respectively. The P/W temperatures did not affect the distribution of saponins in different streams during the processing of SPI. Lowering the P/W temperature did not significantly lower the protein content in SPI unless the temperature was reduced to 0 degrees C.