Effects of Surfactant and Salt Species in Reverse Micellar Forward Extraction Efficiency of Isoflavones with Enriched Protein from Soy Flour

Abstract

Suitability of reverse micelles of anionic surfactant sodium bis(2-ethyl hexyl) sulfosuccinate (AOT) and sodium dodecyl sulfate (SDS), cationic surfactant hexadecyl trimethyl ammonium bromide (CTAB) and nonionic surfactant polyoxyethylene p-t-octylphenol (TritonX-100) in organic solvent isooctane for extraction of soy isoflavone-enriching proteins was investigated. The results showed that the order of combined isoflavone contents was SDS>CTAB>Triton X-100>AOT, while the order of protein recovery was SDS>AOT>TritonX-100>CTAB. As compared with ACN-HCl extraction, the total amount of isoflavones was lower than reverse micellar extraction. Ion strength was one of the important conditions to control extraction of isoflavone-enriching proteins with AOT reversed micelles. For the six salt systems, KNO(3), KCl, MgCl(2), CaCl(2), NaCl, and Na(2)SO(4), extracted fraction of isoflavone-enriching proteins was measured. Salt solutions greatly influenced the extraction efficiency of isoflavones in an order of KNO(3)>MgCl(2)>CaCl(2)>KCl>NaCl>Na(2)SO(4), while protein in an order of MgCl(2)>CaCl(2)>NaCl>KNO(3)>Na(2)SO(4)>KCl.

Aqueous micellar two-phase system as an alternative method to selectively remove soy antinutritional factors

“…Concerning IF, its concentration at the bottom phase was below the quantification limit at most of the evaluated conditions, thus its partition coefficient could not be calculated. This uneven partition towards the micelle-rich top phase agrees with other reported works (Cao et al, 2012;Cordisco et al, 2016;Zhao, Wei, Du, & Zhu, 2010), and it is attributable to a high affinity between IF and the hidrophobic tail of surfactants.…”

Analysis of Isoflavones in Foods

“…Other approaches for the extraction of isoflavones have included the use of supramolecular solvents (Magiera and others ), reverse micelles (Zhao and others ; Mirzaei and others ; Cordisco and others ) or ionic liquids (Sun and others ; Magiera and Sobik ).…”

“…Reverse micelles have been employed in the extraction of isoflavones since hydrophilic isoflavones tend to be solubilized within the water core of the reversed micelles, while lipophilic isoflavones can either stay in the interface or be partially exposed to the organic phase. Different reverse micelles of anionic surfactants sodium bis(2‐ethyl hexyl) sulfosuccinate (AOT) and sodium dodecyl sulfate (SDS), cationic surfactant hexadecyl trimethyl ammonium bromide (CTAB) and nonionic surfactant polyoxyethylene p‐t‐octylphenol (TritonX‐100) in organic solvent isooctane were investigated for the extraction of isoflavones from soybean flour samples by Zhao and others (). Ethylene glycol monoalkyl ether (genapol X‐080) has also been used as nonionic surfactant in the extraction of genistein from soybeans (Mirzaei and others ).…”

Isolation, process optimisation and characterisation of the protein from the de‐oiled cake flour of Madhuca latifolia

“…The literature also reports that extraction by RM preserves the native character of the protein and enhances its purity and functional properties [18]. The forward–backward extraction technique using RM is usually carried out by altering the ionic strength and pH of the aqueous RM [19–21]. To avoid the formation of an insoluble complex of the surfactant and protein [22] and to improve the protein recovery [23, 24], the univalent ions like Na + and K + ions are frequently employed [25].…”