Effect of Extraction and Precipitation Conditions During Soybean Protein Isolate Production on the Genistein Series Content

• DOI: 10.1007/s11746-006-1033-1
• Publication Date: 2007-01-22T14:43:48Z
• Authors: F. J. Speroni Agu...; V. Milesi; M. C. Añón
• Keywords: Genistin

Abstract The influence of the conditions for isolation soy protein on content genistein and its conjugated forms was studied. major components series isolated from soybean flour were malonyl genistin (54.3%), (36.9%), equal amounts (4.4%) acetyl genistin. A modification in conjugation profile between pH 4.5 8.0 above 10 attributed to action β ‐glucosidase saponification reaction, respectively. decrease total insoluble residue isolate (SPI) with increasing extraction detected, while whey, not affected by pH. effect variation during acid precipitation forms, at a constant (8.0), also Under these conditions, highest absolute SPI obtained 3.5 lowest 5.6. whey followed an inverse trend compared that yield. temperature increase did substantially affect distribution different or their contents. higher glycinin than ‐conglycinin fraction. alcohol/water isoflavones analyzed. efficiency lower values 3.25 other values.