Retention of Isoflavones and Saponins During the Processing of Soy Protein Isolates.

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 50C) on the retention of isoflavones and saponins were investigated in this study. About 41 percent of total saponins in soy flour (SF) were found to remain in SPI during processing, whereas 42 percent remained unextracted in the solid waste. None was detected in the whey or wash water. The study also revealed that only about 27 percent of total isoflavones from SF remained in the final SPI when P/W was performed at 50C. As much as 40 percent of the total isoflavones could be retained in SPI when P/W was conducted at 25, 10, or 0C. When the P/W temperature was 50C, the percentages of total isoflavones lost during extraction, precipitation, and washing were 28, 22, and 6 percent, respectively. When the temperature was changed to 0C, the percentages of isoflavones lost during extraction, precipitation, and washing were 28, 11, and 5 percent, 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 0C.

Bibliographic Details

Main Authors:	Lin, Jun, autor. aut 57059, Krishnan, Padmanaban G. 57060, Wang, Chunyang. 57061, Department of Nutrition, Food Science and Hospitality, South Dakota State University, Brookings, South Dakota, USA. 57062
Format:	Texto biblioteca
Language:	English
Subjects:	Aislamiento., ISOFLAVONES, Proteínas vegetales., Isoflavones,
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