Study of the factors affecting the extraction of soybean protein by reverse micelles

Zhao, Xihong; Li, Yanmei; He, Xiaohui; Zhong, Nanjing; Xu, Zhenbo; Yang, Liu

doi:10.1007/s11033-009-9515-5

Cited by 21 publications

(19 citation statements)

References 23 publications

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“…Hydrophillic isoflavones tend to be solubilized within the water core of the reversed micelles, while lipophilic isoflavones can either stay in the interface or even partially exposed to the organic phase. A few reports were about the investigation of the factors affecting the extraction efficiency of proteins by reverse micelles [8][9][10] and only few reports are available on the application of reverse micelles in soybean isoflavone extraction [11]. The surfactant aggregates in reverse micelles are thus closely packed globules where the polar head group of the surfactant molecules occupies the interior of the aggregates whereas the hydrophobic tails extend into the bulk apolar solvent, with water encapsulated in compartments [7].…”

mentioning

confidence: 99%

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

Zhao

Wei

et al. 2010

Appl Biochem Biotechnol

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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.

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mentioning

confidence: 99%

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

Zhao

Wei

et al. 2010

Appl Biochem Biotechnol

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“…When the pH of the stripping aqueous phase exceeded the pI of amoxicillin (pI=4.7), the final mass of amoxicillin increased because of the electrostatic interaction between the amoxicillin and AOT/TWEEN 85, where the reverse micelles were weakened and more amoxicillin molecules were released from the reverse micelles into the aqueous phase. In addition, Zhao et al (2010) asserted that high aqueous pH more than pI combined with increased salt concentration might have destabilized the reverse micelles resulting in higher back transfer efficiency.…”

Section: Response Surface and Contour Plotmentioning

confidence: 99%

Mathematical Modelling of Backward Extraction Mixed Reverse Micelle of Amoxicillin by Surface Response Methodology (Rsm)

Aziz¹,

Sakinah²

2017

JCEIB

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One of important factor in reverse micelle extraction is backward transfer. It is important to investigate the favourable conditions for backward transfer from reverse micellar phase to an organic phase. The back extraction of amoxicillin was studied using mixed reverse micelle with combination sodium bis(2-ethylhexyl) sulfosuccinate (AOT) and TWEEN 85. Backward extraction was optimized via response surface methodology (RSM). For mathematical modelling, Central Composite Design (CCD) was used to studies the significant of independent variables: pH of stripping solution (5-8), KCl concentration (2.0 -16.0 g/L) and backward extraction time (5-35 minutes) on the response of the process. Optimized backward extraction for maximized final mass of amoxicillin extracted into aqueous were pH of stripping solution (6.58), backward time (19.8 minutes) and concentration of KCl (11.02 g/L) on the response of the process. Result showed that the experimental data was fitted well to a second-order polynomial model.

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“…1f, the extraction efficiency in the AOT/Tween 85 reverse micelle system increased with an increased volume ratio of isooctane to n-octyl, reaching a maximum of 92.4%, and then decreased. With increased n-octyl, the aggregation numbers of reverse micelle groups increase and pool diameters become larger, which result in an increased efficiency of protein molecule extraction (Zhao et al, 2010b;Uda et al, 2011). Conversely, under excessive co-solvent, the aggregation numbers of reverse micelle groups decreased (Bansal-Mutalik & Gaikar, 2006).…”

Section: Volume Ratio Of Isooctane and N-octylmentioning

confidence: 99%

Extraction and physicochemical properties of soya bean protein and oil by a new reverse micelle system compared with other extraction methods

Yang

Chen

et al. 2013

Int J of Food Sci Tech

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Summary Reverse micelle extraction is a novel technology for the separation of plant components such as proteins and oil. In this study, sodium bis(2‐ethylhexyl) sulphosuccinate (AOT) reverse micelle system and AOT/Tween 85 reverse micelle system were used to extract soya bean protein and oil from soya bean flour. The physicochemical properties of the protein and oil extracted were investigated and compared with traditional extraction methods. The results showed that the efficiency of forward extraction of soya bean protein using an AOT/Tween 85 reverse micelle system was superior to that using an AOT reverse micelle system at the optimal extraction conditions. In addition, soya bean proteins extracted using reverse micelle extraction had no unordered structure under Fourier transform infrared spectroscopy. The acid and peroxide values of oil products from two reverse micelle extractions were lower than that from immersion. The results indicated that AOT/Tween 85 reverse micelle system is effective in extracting soya bean protein and oil.

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Study of the factors affecting the extraction of soybean protein by reverse micelles

Cited by 21 publications

References 23 publications

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

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

Mathematical Modelling of Backward Extraction Mixed Reverse Micelle of Amoxicillin by Surface Response Methodology (Rsm)

Extraction and physicochemical properties of soya bean protein and oil by a new reverse micelle system compared with other extraction methods

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