Changes of isoflavones during processing of soy protein isolates

• DOI: 10.1007/s11746-998-0050-7
• Publication Date: 2007-05-28T13:52:07Z
• Authors: C. Wang; Q. Ma; S. Pagadala; M. S. Sherrard; P. G. Krishnan
• Keywords: Ingredient; Soy Isoflavones; Health Benefits

Abstract Soy protein isolate (SPI) is a widely used food ingredient and made by extracting soy flour (SF) under slightly alkaline pH, followed precipitation, washing, drying. foods containing ingredients have great potential in the prevention of cardiovascular diseases cancers. These health benefits been attributed to isoflavones ingredients. However, current processing techniques were developed many years ago without this knowledge. The objective study was investigate mass balance different during manufacturing SPI provide basic information assist further development efforts leading preservation revealed that only about 26% total SF remained SPI. percentages lost extraction, washing 19, 14, 22%, respectively. Washing step where most lost. isoflavone profile from SF. former contained much more aglucones (genistein daidzein), while latter had almost none. high content probably due hydrolysis glycosides.