Influence of temperature, pH and ionic strength on the production of isoflavone-rich soy protein isolates

Barbosa, Ana Cristina Lopes; Lajolo, Franco Maria; Genovese, Maria Inês

doi:10.1016/j.foodchem.2005.07.014

Cited by 55 publications

(46 citation statements)

References 33 publications

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“…Já a proteína texturizada apresentou um elevado conteúdo de acetilglicosídeos (17% do total), cuja formação está associada ao processo de extrusão (calor seco), que promove a descarboxilação dos malonilglicosídeos originando os acetilglicosídeos. O isolado protéico apresentou como forma predominante as agliconas (37% do total), resultado da ação das β-glicosidases da soja durante o processo de extração, que hidrolisam os β-glicosídeos transformandoos em agliconas [2]. O suplemento à base de gérmen de soja apresentou quase que exclusivamente β-glicosídeos (79% do total).…”

Section: -Resultados E Discussãounclassified

Teores de isoflavonas e capacidade antioxidante da soja e produtos derivados

Barbosa¹,

Hassimotto²,

Lajolo³

et al. 2006

Ciênc. Tecnol. Aliment.

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RESUMOO objetivo deste estudo foi determinar a capacidade antioxidante, o teor e as formas de isoflavonas presentes nos produtos derivados de soja e compará-los à soja em grão. A capacidade antioxidante foi mensurada por meio do método de cooxidação do β-caroteno/ ácido linoléico e pelo seqüestro de radicais livres (DPPH•). Os resultados mostraram que o conteúdo de isoflavonas nos produtos variou de 95 a 711 mg/100 g (b.s.) e o teor de fenólicos totais de 101 a 413 mg equivalentes de catequina/100 g (b.s.), sendo que o grão de soja apresentou um conteúdo de 110 e 200 mg/100 g (b.s.), respectivamente, para isoflavonas e fenólicos totais. Em relação às formas de isoflavonas a farinha integral e sua respectiva farinha desengordurada e a farinha desengordurada de soja comercial apresentaram predominância de conjugados malonilglicosídeos e β-glicosídeos, similar aos grãos de soja. O suplemento à base de gérmen de soja e a farinha desengordurada de soja apresentaram a maior capacidade antioxidante por ambos os métodos (5 μmoles equivalentes de trolox/g e ~ 0,8 μmoles equivalentes de BHT/ g amostra b.s.). Os resultados demonstraram que o conteúdo total e tipo de isoflavonas e o teor de fenólicos dos produtos de soja dependem do processamento e que a capacidade antioxidante desses produtos varia significativamente. Palavras-chave: soja e derivados protéicos, isoflavonas, capacidade antioxidante. SUMMARYISOFLAVONE CONTENT AND PROFILE AND ANTIOXIDANT ACTIVITY OF SOY AND SOY PRODUCTS. The objective of this study was to determine the antioxidant activity and isoflavone content and type of soy seeds and soy products. The antioxidant activity was measured using β-carotene bleaching and 2.2-diphenyl-1-picryl-hydrazyl (DPPH•) free radical methods. The total isoflavone content of soy products varied from 95 to 711 mg/100 g DW (expressed as aglycones) and total phenolics content from 101 to 413 mg equivalents of catechin/100 g DW. Soybeans presented 110 and 200 mg/100 g DW of isoflavones and total phenolics, respectively. The β-glycosides and malonylglycosides were the main forms of the isoflavones found in the whole flour, defatted flour and commercial defatted flour, similar to the soy seeds. The soy germ (hypocotyl) and the defatted soy flours presented the highest antioxidant activities in both methods (5.0 μmoles equivalents of trolox/g DW and ~ 0.8 μmoles equivalents of BHT/g DW). Taking this into account, the results showed that total isoflavone and phenolic contents and isoflavone profile of soy products depend on processing conditions and that antioxidant activity varied significantly among products. Keywoards: soy, soy products, isoflavones, antioxidant activity. -INTRODUÇÃOOs alimentos de origem vegetal apresentam compostos não-nutrientes (fitoquímicos) com atividades biológicas ditas promotoras da saúde, tais como atividades antioxidante, antiinflamatória e hipocolesterolêmica. Entre estes podemos citar as catequinas do chá verde e do vinho, as antocianinas dos frutos vermelhos, os flavonóis das folhas e as isoflavona...

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Section: -Resultados E Discussãounclassified

Teores de isoflavonas e capacidade antioxidante da soja e produtos derivados

Barbosa¹,

Hassimotto²,

Lajolo³

et al. 2006

Ciênc. Tecnol. Aliment.

Self Cite

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“…As a consequence of these results, the extraction process chosen consisted of two extraction stages of 30 min each. Lopes Barbosa et al (2006) reported that an increase in extraction time (1 and 3 h) in defatted soy flour did not result in a higher protein yield.…”

Section: Extraction Time and Number Of Extraction Stages Of Proteinsmentioning

confidence: 97%

“…The same water/ flour ratio was used by Kim et al (1992) to obtain protein isolates from nine peanut cultivars. Yu et number of extraction stages, and concentration of NaCl are important factors to be considered in the protein extraction process (Kim et al, 1992;Johnson and Kikuchi, 2004;Lopes Barbosa et al, 2006;Yu et al, 2007).…”

Section: Water/flour Ratiomentioning

confidence: 99%

Optimization of the protein concentration process from residual peanut oil-cake

Gayol¹,

Pramparo²,

Nepote³

et al. 2013

Grasas y Aceites

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The objective of this study was to find the best process conditions for preparing protein concentrate from residual peanut oil-cake (POC). The study was carried out on POC from industrial peanut oil extraction. Different protein extraction and precipitation conditions were used: water/ flour ratio (10:1, 20:1 and 30:1), pH (8, 9 and 10), NaCl concentration (0 and 0.5 M), extraction time (30, 60 and 120 min), temperature (25, 40 and 60 °C), extraction stages (1, 2 and 3), and precipitation pH (4, 4.5 and 5). The extraction and precipitation conditions which showed the highest protein yield were 10:1 water/flour ratio, extraction at pH 9, no NaCl, 2 extraction stages of 30 min at 40 °C and precipitation at pH 4.5. Under these conditions, the peanut protein concentrate (PC) contained 86.22% protein, while the initial POC had 38.04% . POC is an alternative source of protein that can be used for human consumption or animal nutrition. Therefore, it adds value to an industry residue.

El objetivo de este trabajo fue encontrar las mejores condiciones para obtener un concentrado de proteínas a partir de la torta residual de maní (POC). El estudio se llevó a cabo en POC provenientes de la extracción industrial de aceite de maní. Se utilizaron distintas condiciones para la extracción y precipitación de proteínas: relación agua / harina (10:1, 20:1 y 30:1), pH de extracción (8, 9 y 10), concentración de NaCl (0 y 0,5 M), tiempo de extracción (30, 60 y 120 min), temperatura (25, 40 y 60 °C), número de etapas de extracción (1, 2 y 3), y el pH de precipitación (4, 4,5 y 5). Las condiciones de extracción y de precipitación que mostraron mayor rendimiento de proteína fueron: relación de 10:1 en agua / harina, pH de extracción de 9, en ausencia de NaCl, 2 etapas de extracción de 30 min cada una a 40 °C y el pH de precipitación de 4,5. En estas condiciones, el concentrado de proteína de maní (PC) fue de 86,22%, mientras que el porcentaje de proteínas de la POC inicial fue de 38,04%. Las POC son una fuente alternativa de proteínas que pueden ser utilizadas para el consumo humano o la alimentación animal. De esta manera, se le puede dar un valor agregado extra a un residuo de la industria del aceite del maní

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“…While the decline of OD in cultivation in the middle occur because chemical compounds of polymer components in the waste degradation into simple compounds. Tofu liquid waste containing polymer compounds of carbohydrate such as oligosaccharides, monosaccharide as well as containing other compounds such as proteins, amino acids, isoflavone, saponin, P, Ca, Fe and other nutrients [19].…”

Section: Effect Of Tofu Liquid Waste Concentration To Optical Densitymentioning

confidence: 99%

Cultivation of Microalgae Chlorella sp on Fresh Water and Waste Water of Tofu Industry

Widayat¹,

Philia²,

Wibisono³

2018

E3S Web Conf.

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Abstract. Chlorella sp. is a microalgae that potential for food supplement, pharmaceuticals, animal feed, aqua culture and cosmetics. Chlorella sp. commonly growth in sea water. Indonesia as a producer of tofu generated more liquid waste. Nutrient that contained in the tofu wastewater are very useful for the production of microalgae. Cultivation carried out for 7 days at different percent volume of tofu liquid waste showed that the more volume of tofu liquid waste make them longer process decipherment of polymer compounds in the waste, that's make the growth rate of Chlorella sp. are slowness. Variable of10%V has the fastest growth rate. While, 90% v/v variable has the highest concentration of algae. It shows that Chlorella sp. better to grows in tofu wastewater than seawater.

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Influence of temperature, pH and ionic strength on the production of isoflavone-rich soy protein isolates

Cited by 55 publications

References 33 publications

Teores de isoflavonas e capacidade antioxidante da soja e produtos derivados

Teores de isoflavonas e capacidade antioxidante da soja e produtos derivados

Optimization of the protein concentration process from residual peanut oil-cake

Cultivation of Microalgae Chlorella sp on Fresh Water and Waste Water of Tofu Industry

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