Effect of Extraction and Precipitation Conditions During Soybean Protein Isolate Production on the Genistein Series Content |
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Authors: | F J Speroni Aguirre V Milesi M C Añón |
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Affiliation: | (1) Centro de Investigación y Desarrollo en Criotecnología de Alimentos (UNLP, CONICET), La Plata, Buenos Aires, Argentina;(2) área Anatomía, Histología y Fisiología, Facultad de Ciencias Exactas, UNLP, La Plata, Buenos Aires, Argentina |
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Abstract: | The influence of the conditions for isolation of soy protein on the content of genistein and its conjugated forms was studied.
The major components of the genistein series isolated from soybean flour were malonyl genistin (54.3%), genistin (36.9%),
and equal amounts (4.4%) of genistein and acetyl genistin. A modification in the conjugation profile of genistein between
pH 4.5 and 8.0 and above pH 10 was attributed to the action of β-glucosidase and the saponification reaction, respectively. A decrease in the content of total genistein in the insoluble
flour residue and in the soy protein isolate (SPI) with increasing extraction pH was detected, while in the whey, the total
genistein content was not affected by pH. The effect of pH variation during acid precipitation on the content of genistein
and its conjugated forms, at a constant extraction pH (8.0), was also studied. Under these conditions, the highest absolute
content of total genistein in the SPI was obtained at pH 3.5 and the lowest was obtained at pH 5.6. The total genistein content
in the whey followed an inverse trend compared with that of the protein yield. A temperature increase did not substantially
affect the distribution of the different genistein forms or their total contents. The content of total genistein was higher
in the glycinin than in the β-conglycinin protein fraction. The effect of the pH during the alcohol/water extraction of the isoflavones was also analyzed.
The efficiency of the extraction was lower at pH values between 3.25 and 3.5 than at other pH values. |
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Keywords: | Genistein Protein isolates Soybean extraction and precipitation Glycinin β -Conglycinin |
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