Kinetic model for studying the conversion and degradation of isoflavones during heating

Chien, John-Tung; Hsieh, Huei-Min; Kao, Tsai-Hua; Chen, B.-H.

doi:10.1016/j.foodchem.2004.06.023

Cited by 78 publications

(83 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…18 Thus it is worth following the idea of modeling reaction kinetics for food ingredients in extrusion cooking that have been developed separately for starch gelatinization and degradation, 15,16,[27][28][29] amino acid loss, 30 vitamin destruction 31,32 and phenolic compounds. 21,33 Therefore, the main objectives of this study were to (1) reveal the dynamic relationship between rapid starch gelatinization and total phenolic destruction during traditional and enzymatic extrusion and (2) determine the critical factors of phenolic retention for high-efficiency enzymatic extrusion as industrial utilization.…”

Section: -14mentioning

confidence: 99%

Dynamics of rapid starch gelatinization and total phenolic thermomechanical destruction moderated via rice bio-extrusion with alpha-amylase activation

Jiao

et al. 2017

RSC Adv.

View full text Add to dashboard Cite

The simultaneous extrusion and enzymatic hydrolysis (bio-extrusion) processing of starchy food materials shows better bioaccessibility of various bioactive compounds, while its mechanism as well as the conditions controlling it are still undetermined for industrial application. The aim of this study was to investigate the influence of bio-extrusion on the kinetics of total phenolics as rapid starch gelatinization occurred.Glutinous rice was primarily extruded with/without thermostable a-amylase (0-1&) at different feed rates (F, 1.5-3.0 kg h À1 ), screw speeds (N, 100-200 rpm), moisture content (M, 22-38%) and barrel temperature (T, 80-100 C). High-efficiency enzymatic extrusion (with F and N as independent variables) was then conducted using response surface methodology when controlled T and M were consistently stable for enzymatic activity. F, N, M and T all affected the degradation rate constants of phenolics (k P ) and starch (k G ). The original positive relationship between k P and k G was inverted when amylase was introduced into the extrusion process. The activation energy (E) of total phenolic destruction increased from 37.49 to 70.30 kJ mol À1, mainly because of the great decrease in die pressure, special mechanical energy and shearing action caused by the enzymatic hydrolysis of starch.

show abstract

Section: -14mentioning

confidence: 99%

Dynamics of rapid starch gelatinization and total phenolic thermomechanical destruction moderated via rice bio-extrusion with alpha-amylase activation

Jiao

et al. 2017

RSC Adv.

View full text Add to dashboard Cite

show abstract

“…Aglycones are known to be more bioactive than their glucosides and have more functional properties. Two of the aglycones (diadzein and genistein) and their corresponding glucosides (diazin and genistin) have extensively studied for anti-cancer activity because of their estrogen receptor antagonist and agonist activity (Birt et al, 2001;Chien et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

“…A mathematical approach to the kinetics of isoflavones conversion in a well-known mixtures of pure isoflavones solutions under ideal process conditions was studied by Chien et al (2005). Vaidya et al (2007) used kinetic modelling to describe the transformation of malonylgenistin and malonyldaidzin under alkaline conditions at high temperature.…”

Section: Introductionmentioning

confidence: 99%

Kinetics of daidzin and genistin transformations and water absorption during soybean soaking at different temperatures

2008

View full text Add to dashboard Cite

The kinetics of the isoflavones transformations (diadzin, diadzein, genistin and genistein) and moisture content in soaked soybeans were studied in a temperature range of 30-85ºC. The evolution of the moisture was described by Peleg´s model and a modified first order kinetics equation. This last equation was also used to predict the transformation profiles of different isoflavones in the soaked soybeans. The dependency on temperature of the kinetic parameter was modelled by the Arrhenius equation and empirical equations. The measured β-glucosidase activity at different temperatures justifies the experimental profiles of isoflavones conversion.Headline: Isoflavones transformations during soybean soaking at different temperatures.

show abstract

“…However, for aglycone, vacuum drying was shown to produce a higher level than freeze drying, probably caused by conversion from glucose-containing isoflavone during extensive vacuum drying at 60 °C. In a study dealing with the conversion and degradation of isoflavone during heating, Chien et al [5] demonstrated that aglycone can be formed from malonylglucoside, glucoside or acetylglucoside depending on heating temperature and time. Compared to vacuum drying, freeze drying showed a higher level of malonylglucoside, but no significant difference was found in the contents of acetylglucoside (Table 1).…”

Section: Processing Of Isoflavone Powder By Freeze Dryingmentioning

confidence: 99%

“…Twelve isoflavones have been found in soybeans and are divided into four groups, i.e., malonylglucoside, glucoside, acetylglucoside and aglycone, in which the glucoside forms are dominant [4,5]. Soybean cake (defatted soybean meal), a by-product obtained during processing of soybean oil, was found to contain high amounts of isoflavone [6,7].…”

Section: Introductionmentioning

confidence: 99%

Effects of Different Carriers on the Production of Isoflavone Powder from Soybean Cake

Kao

Chen

2007

Molecules

View full text Add to dashboard Cite

Abstract:The objectives of this study were to use soybean cake as the raw material for the production of isoflavone powder and compare the effects of different carriers as well as drying methods on the powder quality. Results showed that with spray drying, a level of 40 % maltodextrin as carrier produced the highest yield (mass) of isoflavone powder, followed by 10 % gelatin and 1 % sodium alginate. However, a reversed trend was observed for the isoflavone content. With 1 % sodium alginate, freeze drying generated the greatest yield of isoflavone powder, followed by vacuum drying and spray drying. The isoflavone content also exhibited the same tendency. With poly-γ-glutamic acid (γ-PGA) as carrier, all six levels studied (0.57, 0.28, 0.14, 0.028, 0.014 and 0.003 %) were capable of forming powder containing high amounts of total isoflavone, which was comparable to that using 1% sodium alginate by freeze drying. Both high-and low-molecular-weight γ-PGA showed similar effects in terms of powder yield and isoflavone content.

show abstract

Kinetic model for studying the conversion and degradation of isoflavones during heating

Cited by 78 publications

References 12 publications

Dynamics of rapid starch gelatinization and total phenolic thermomechanical destruction moderated via rice bio-extrusion with alpha-amylase activation

Dynamics of rapid starch gelatinization and total phenolic thermomechanical destruction moderated via rice bio-extrusion with alpha-amylase activation

Kinetics of daidzin and genistin transformations and water absorption during soybean soaking at different temperatures

Effects of Different Carriers on the Production of Isoflavone Powder from Soybean Cake

Contact Info

Product

Resources

About