STUDY ON THE CONDITIONS OF EXTRACTINGSOYBEANISOFLAVONES AND SEPARATING PROTEIN(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:

2005年01期

Page:

26-29

Research Field:

Publishing date:

Info

Title:

STUDY ON THE CONDITIONS OF EXTRACTINGSOYBEANISOFLAVONES AND SEPARATING PROTEIN

Author(s):

Hu Weixin ¹ 　 Wang Xiaolei ^{2 *} 　 Zhang Jie ³

(1.School of Chemical Engineering and Technology , CUMT , Xuzhou , 221008;2.Shanghai Xulong Agriculture - technology Ltd. Shanghai 200063 ;3.School ofEnvironment Science and Spatial Inf ormatics , CUMT , X uzhou, 221008)

Keywords:

Soybean meal ; Soybean isoflavones; Protein; HPLC

PACS:

-

DOI:

10.11861/j.issn.1000-9841.2005.01.0026

Abstract:

The conditions of extracting soybean isoflavones from soybean meal with ethanol was proposedand investigated in this paper. On the purpose to get the yield of total soybean isoflavones as high as possi-ble , with orthogonal experimental methodology , the optimum parameters of extracting isoflavones wereobtained , i. e. 70 %(V /V)ethanol , soybean meal weight to solvent volume at 1 ∶10 , temperature 70℃,time 1. 5h and 3 times repeat. The protein was separated from the pre - extracting liquid with salting - outand isoelectric precipitation at room temperature. The results indicated that the separation quotiety of pro-tein was the highest with the ZnCl 2 (3. 0%,m /v)at pH 4. 1±0. 1.

References:

1　 Michael Naim, Shmuel Zilkah. Soybean Isoflavones. Character-ization, Determination and Autifungal Activity[ J] . Food Chem ,1994, 22(5):806 - 810.

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