A Process Synthesis Approach for Isolation of Isoflavones from Okara

Jankowiak, Lena; Sevillano, David; Boom, R.M.; Ottens, Marcel; Zondervan, Edwin; Goot, Atze Jan van der

doi:10.1021/ie5038962

Cited by 11 publications

(5 citation statements)

References 38 publications

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“…Studies have also been conducted on the fractionation of specific components of okara, such as dietary fibres, proteins and isoflavones [96,[192][193][194][195][196]. This contributes both to the biovalorisation of these isolated components and to higher efficiency and yield than the direct fermentation of okara.…”

Section: Fermentation Using Yeastsmentioning

confidence: 99%

Valorisation of By-Products from Soybean (Glycine max (L.) Merr.) Processing

et al. 2020

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In recent years, increased awareness of the health benefits associated with consuming soy-based foods, knowledge of milk-related allergies and a move towards more sustainable food production have led to an increase in the number of available soy-based products. The biggest producers in the world, the USA, South America and China, are from the Pacific region. This enormous production is accompanied by the accumulation of related by-products, in particular, a substance that is known as okara. Okara is a paste that is rich in fibre (50%), protein (25%), fat (10%), vitamins and trace elements. Its proper use would lead to economic advantages and a reduction in the potential for polluting the environment. Its high fibre content and low production costs mean that it could also be used as a dietary supplement to prevent diabetes, obesity and hyperlipidaemia. Chemical or enzymatic treatment, fermentation, extrusion, high pressure and micronisation can all increase the soluble fibre content, and thus improve nutritional quality and processing properties. However, the product also degrades rapidly due to its high moisture content (70–80%), which makes it difficult to handle and expensive to dry by conventional means. The aim of this paper is therefore to thoroughly study the existing literature on this subject in order to develop a general protocol for okara exploitation and valorisation. A cost/benefit analysis could drive the design of eco-friendly, sustainable protocols for the preparation of high-value nutritional products.

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Section: Fermentation Using Yeastsmentioning

confidence: 99%

Valorisation of By-Products from Soybean (Glycine max (L.) Merr.) Processing

et al. 2020

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“…Later, it was also successfully applied for the design of the separation process of one compound from a feedstock, e.g. the isolation of isoflavones from okara (73), the separation of oleosomes from soybeans (74), and the separation of polyphenols from tea (75). The use of PDPS in a separation process is not as straightforward as in the case of structured products.…”

Section: Designing Of a Biorefinery Processmentioning

confidence: 99%

“…The use of PDPS in a separation process is not as straightforward as in the case of structured products. Some of the challenges, which have been already identified by Jankowiak et al (73), are due to the complexity induced by the interaction among the different compounds present in the feedstock, which hinders the isolation of pure compounds. Moreover, in contrast to the production of a structured product, in the case of a separation process the raw material; i.e.…”

Section: Designing Of a Biorefinery Processmentioning

confidence: 99%

Sugar beet leaves: from biorefinery to techno-functionality

Kiskini¹

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Sugar beet leaves (SBL), which are a side stream of the sugar beets cultivation, are currently left unexploited after sugar beets have been harvested. The general aim of this thesis was to study the biorefinery of SBL, with a special focus on the isolation of proteins. To reach this aim the research was divided into three sub-aims: 1) to determine whether there is variability in the chemical composition of the leaves due to pre-harvest conditions (plant age), 2) to evaluate the variability of the techno-functionality of leaf soluble protein concentrate (LSPC) due to system conditions and 3) to extend current product and process synthesis approaches to enable the design of biorefining process. To address the first aim, SBL collected at different time points were used. Despite a small variation in the chemical composition of the leaves of different plant ages, a large effect of the plant age on the quality of LSPC was observed. In particular, LSPC from old plants was brown (indicative of polyphenol oxidase -PPO -activity), whereas LSPC from young plants was yellow. Based on these data, samples extracted with sodium disulfite (to inhibit PPO-mediated browning) were used for further experiments. The obtained LSPC consisted mainly of protein (69.3% w/w db (N•5.23)) and carbohydrates (5.1% w/w db; half of which was charged carbohydrates). The main protein present in LSPC was Rubisco. The emulsion and foam properties of LSPC were studied as a function of protein concentration (Cp), pH and ionic strength (I). The minimal Cp of LSPC needed to form a stable emulsion (Ccr) was comparable to that of other widely used plant proteins, such as soy protein isolate. A critical ζ-potential (ζcr ~ 11 mV) was identified, below which flocculation occurs. At pH 8.0 and high I (0.5 M) the Ccr was higher than at low I (0.01 M), which relates to a higher protein adsorbed amount at the interface (Γmax). The foam ability (FA) of LSPC increased with Cp at all conditions tested. The FA was related to the soluble and not to the total Cp in the bulk. Interestingly, the minimal Cp; i.e.CcrFA needed to reach highest FA was constant as a function of pH. At high I (0.5 M) LSPC had higher FA than at low I (0.01 M), which was related to the faster adsorption of proteins at the interface. A minimum Cp was required to form stable foams. At pH 3.0 and 5.0 the foam stability of LSPC was higher than at pH 8.0. This was postulated to be due to formation of aggregates (between proteins or between proteins and charged carbohydrates). From these data it was shown that the techno-functional properties of LSPC could be linked to the molecular and interfacial properties of the dominant proteins in the concentrates. Thus, predictions for the techno-functional properties of impure systems, such as LSPC, can be made using only the known molecular properties of the dominant proteins and a small set of experiments. The knowledge acquired through the previous studies was used to adapt an existing methodology; namely the product-driven-process synthesis (PDPS...

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“…O óleo contido no okara, semelhantemente ao óleo de soja, é composto principalmente , 2004;JANKOWIAK et al, 2015;SANTOS et al, 2018).…”

Section: Umidadeunclassified

“…Existem vários métodos de extração de IFs, tais como: simples agitação JANKOWIAK et al, , 2015 Os autores extraíram os mais altos níveis de IFs (~ 900 μg/g okara) utilizando concentrações de etanol entre 50 e 70 % para okara úmido, e concentrações de etanol entre 40 e 60 % para okara seco. Os autores propuseram que as IFs podem ser extraídas do okara úmido, evitando assim possíveis alterações no perfil das IFs devido à etapa de secagem; além disso, os autores sugeriram o uso de soluções aquosas contendo concentrações de etanol entre 50 e 60 %, uma vez que essa faixa permite a extração de todas as formas de IFs (malonil, β-glicosídeos e Capítulo I agliconas).…”

Section: I44 Extração De Isoflavonas De Okaraunclassified

Recuperação de proteínas e isoflavonas para valorização do okara, coproduto da agroindústria do extrato hidrossolúvel de soja

Privatti¹

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Em primeiro lugar agradeço a Deus e Santa Rita de Cássia pela vida! Pela nova oportunidade de viver com saúde e alcançar meus objetivos e sonhos! Agradeço aos meus pais, José Luis e Zélia, por tanto carinho, apoio incondicional e compreensão, sobretudo nos meus momentos de nervosismo e ansiedade. Particularmente, meu pai pelas longas esperas, sem cobrança e pressa, mesmo cansado do dia de trabalho.Minha mãe pelas marmitas e conselhos.Ao meu noivo Marcelo Candido não sei nem por onde começar, ele foi essencial. Primeiro, pelo incentivo em me inscrever e lutar pelo meu sonho. Durante o período de doutorado pelo companheirismo, conselhos, puxões de orelha e amor. E agora na reta final, pelas correções, pela compreensão da minha ausência, pela paciência com minhas crises de baixa-estima e nervoso, entre outros inúmeros momentos de dificuldade. Minha eterna gratidão!!! Aos meus tios, tias, primos, sogro e sogra e em especial a minha avó Ana pelas orações e ao meu avô paterno Ângelo (in memoriam) que faleceu durante o período de doutorado e reencontrou minha amada avó Ivanira (in memoriam).Agradeço à minha orientadora Christianne Elisabete da Costa Rodrigues pela confiança depositada em mim e em meu trabalho, sendo que só tinha tido contato comigo na graduação.Pelos aprendizados e desafios, os quais me fizeram crescer pessoalmente e profissionalmente.Pelo carinho, dedicação com meus trabalhos e inúmeras correções para ficarem perfeitos.Chris, seu carisma é fundamental para nosso sucesso, muito obrigada!!! Também, agradeço os ensinamentos como docente durante minhas participações no Programa de Aperfeiçoamento de Ensino (PAE), na disciplina de Operações Unitárias III.Agradeço à Maria Carolina Capellini, pela amizade, parceria profissional, longas conversas de autoajuda, risadas e até choros. Obrigada pelo companheirismo! Keila, muito além da técnica do laboratório, aquela que naqueles dias que me encontrava cabisbaixa, me fazia sorrir e sempre enxergar as dificuldades por outro ângulo. Suas palavras foram fundamentais, principalmente nessa reta final. Os cuidados, os mimos, as risadas e a ajuda nos experimentos foram de suma importância para mim.

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A Process Synthesis Approach for Isolation of Isoflavones from Okara

Abstract: Boom, R.M.; Ottens, M.; Zondervan, E.; Goot, van der, A.J.

Cited by 11 publications

References 38 publications

Valorisation of By-Products from Soybean (Glycine max (L.) Merr.) Processing

Valorisation of By-Products from Soybean (Glycine max (L.) Merr.) Processing

Sugar beet leaves: from biorefinery to techno-functionality

Recuperação de proteínas e isoflavonas para valorização do okara, coproduto da agroindústria do extrato hidrossolúvel de soja

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