Document Type

Article

Publication Date

2-19-2004

Journal or Book Title

Journal of Agricultural and Food Chemistry

Volume

52

Issue

6

First Page

1726

Last Page

1734

DOI

10.1021/jf035248x

Abstract

Glycinin-rich and â-conglycinin-rich products are prepared by soy protein fractionation. Physicochemical characteristics of these proteins affect their unique, important functionality in food systems and industrial applications. Soybean isoflavones and saponins are phytochemicals with potential health benefits. Objectives of this protein fractionation research were to (1) improve protein and phytochemical extraction from defatted soy flakes and recovery in product fractions and (2) evaluate phytochemical partitioning and profile changes during fractionation. Extraction environments (pH, ethanol concentration, temperature, and water-to-flake ratio) were each varied during bench-scale optimization. Optimized conditions of 45 °C and 10:1 water-to-flake ratio were compared with previous conditions of 20 °C and 15:1 water-to-flake ratio and a soy protein isolate process at pilot scale. Optimized conditions yielded more â-conglycinin with higher isoflavone and saponin concentrations, but fraction purity was diminished by glycinin contamination. Bench-scale data demonstrated that increased phytochemical extraction did not translate into increased concentrations in product fractions.

Comments

Reprinted with permission from Journal of Agricultural and Food Chemistry 52(6): 1726-1734. doi: 10.1021/jf035248x. Copyright 2004 American Chemical Society.

Rights

One-time permission is granted only for the use specified in your request. No additional uses are granted (such as derivative works or other editions).

Copyright Owner

American Chemical Society

Language

en

File Format

application/pdf

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