Journal of the American Oil Chemists' Society

, Volume 83, Issue 1, pp 59–63

Retention of isoflavones and saponins during the processing of soy protein isolates

Authors

  • Jun Lin
    • Department of Nutrition, Food Science and HospitalitySouth Dakota State University
  • Padmanaban G. Krishnan
    • Department of Nutrition, Food Science and HospitalitySouth Dakota State University
    • Department of Nutrition, Food Science and HospitalitySouth Dakota State University
Article

DOI: 10.1007/s11746-006-1176-0

Cite this article as:
Lin, J., Krishnan, P.G. & Wang, C. J Amer Oil Chem Soc (2006) 83: 59. doi:10.1007/s11746-006-1176-0

Abstract

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

Key words

HPLC/UV/ELSDisoflavonesmass balancesaponinssoy protein isolates

Copyright information

© AOCS Press 2006