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Optimization of Ultrasonic-assisted Extraction of Soybean Isoflavones by Response Surface Methodology and Simultaneous Preparation of Protein Isolates and Oligosaccharides(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2012年04期
Page:
655-661
Research Field:
Publishing date:

Info

Title:
Optimization of Ultrasonic-assisted Extraction of Soybean Isoflavones by Response Surface Methodology and Simultaneous Preparation of Protein Isolates and Oligosaccharides
Author(s):
GUO Jian; WANG Meng-fan; QI Wei; SU Rong-xin; HE Zhi-min
Chemical Engineering Research Center,School of Chemical Engineering and Technology,Tianjin University,Tianjin 300072,Chlina
Keywords:
Soybean isoflavones; Extraction; Purification; Comprehensive utilization
PACS:
TS218
DOI:
10.3969/j.issn.1000-9841.2012.04.029
Abstract:
An effective and green strategy was developed to obtain isoflavones from soybean.Soy protein isolates and oligosaccharides were also obtained from soybean dregs simultaneously.Firstly,the optimal extraction conditions were investigated by single factor experiments and RSM optimization.A high extraction amount(2 104.25 μg·g-1)and yield(85.34%)of isoflavones were achieved under the optimal extraction conditions:ultrasonic power of 250 W,70% ethanol,70℃,120 min.Secondly,the purified isoflavones of 1 838.00 μg·g-1 was obtained with purity of 62.09% and recovery of 74.54% via three simple purification steps.Finally,the amount of soy protein isolates and oligosaccharides obtained from soybean dregs achieved 216.25 mg·g-1 and 73.75 mg·g-1,respectively.There is no waste liquid and solid generated from the whole process.The soybean could be utilized comprehensively through this strategy.

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Last Update: 2014-08-19