Pressurized water extraction of isoflavones by experimental design from soybean flour and Soybean Protein Isolate. (1st January 2017)

• Record Type: Journal Article
• Authors: Moras, Benjamin; Rey, Stéphane; Vilarem, Gérard; Pontalier, Pierre-Yves
• Is Part Of: Food chemistry. Volume 214(2017)
• Page Start: 9
• Page End: 15
• Publication Date: 2017-01-01
• Subjects: Isoflavones -- Pressurized water -- Soybean Protein Isolate -- Doehlert experimental design -- Subcritical water; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.07.053
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Pressurized extraction method of isoflavones from soybean products was optimised. Modification of isoflavone profile depends on extraction temperature. Solubilization of soybean proteins was studied in pressurized system. Abstract: A Doehlert experimental design was conducted and surface response methodology was used to determine the effect of temperature, contact time and solid liquid ratio on isoflavone extraction from soybean flour or Soybean Protein Isolate in pressurized water system. The optimal conditions conducted gave an extraction yield of 85% from soybean flour. For Soybean Protein Isolate compared to soybean flour, the isoflavone extraction yield is 61%. This difference could be explained by higher aglycon content, while aglycon appears to be the least extracted isoflavone by pressurized water. The solid liquid ratio in the ASE cell was the overriding factor in obtaining high yields with both soybean products, while temperature has less influence. A high temperature causes conversion of the malonyls-glucosides and glucosides isoflavone derivatives into glucosides or aglycons forms. pressurized water extraction showed a high solubilization of protein material up to 95% of inserted Soybean Protein Isolate.