Preparation of isoflavones enriched soy protein isolate from defatted soy hypocotyls by supercritical CO2

LWT

Volumn 40, Issue 5, 2007, Pages 800-806

  Yu, Jun ^a,b   Liu, Yuan Fa ^a   Qiu, Ai Yong ^a   Wang, Xing Guo ^a  

^a JIANGNAN UNIVERSITY   (China)

^b Florida Department of Citrus   (United States)

Author keywords

Isoflavone; Soy hypocotyls; Soy protein isolate; Supercritical CO2

Indexed keywords

CARBON DIOXIDE; PROTEINS; SUPERCRITICAL FLUIDS;

FLOW RATE; GLYCITIN; ISOFLAVONES; SOY HYPOCOTYLS; SOY PROTEIN ISOLATE;

FOOD PROCESSING;

GLYCINE MAX;

EID: 33847010629     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2006.03.017     Document Type: Article

References (32)

1. AOCS (1999). Official methods and recommended practices of the AOCS (5th ed.). Champaign, IL: AOCS.
2. Arjmandi B.H., and Smith B.J. Soy isoflavones' osteoprotective role in postmenopausal women: Mechanism of action. Journal of Nutrition and Biochemistry 13 (2002) 130-137
3. Choi Y.B., Rhee J.S., Lee Y.B., Nam S.Y., and Kim K.S. Extraction of isoflavones from soybean hypocotyl using aqueous ethanol. Food Science and Biotechnology 13 (2004) 719-723
4. Clarkson T.B. Soy, soy phytoestrogens and cardiovascular disease. Journal of Nutrition 132 (2002) 566S-569S
5. Constantinou A.I., Mehta R.G., and Vaughan A. Inhibition of N-methyl-N-nitrosourea-induced mammary tumors in rats by the soybean isoflavones. Anticancer Research 16 (1996) 3293-3298
6. Coward L., Barnes N.C., Setchell K.D.R., and Barnes S. Genistein, daidzein, and their beta-glycoside conjugates-Antitumor isoflavones in soybean foods from American and Asian diets. Journal of Agricultural and Food Chemistry 41 (1993) 1961-1967
7. Coward L., Smith M., Kirk M., and Barnes S. Chemical modification of isoflavones in soyfoods during cooking and processing. American Journal of Clinical Nutrition 68 (1998) 1486S-1491S
8. Eldridge A.C., and Kwolek W.F. Soybean isoflacones: Effects of environment and variety on composition. Journal of Agricultural and Food Chemistry 31 (1983) 394-396
9. Griffith A.P., and Collison M.W. Improved methods for the extraction and analysis of isoflavones from soy-containing foods and nutritional supplements by reversed-phase high-performance liquid chromatography and liquid chromatography-mass spectrometry. Journal of Chromatography A 913 (2001) 397-413
10. Harkness L.S., Fiedler K., Sehgal A.R., Oravec D., and Lerner E. Decreased bone resorption with soy isoflavone supplementation in postmenopausal women. Journal of Womens Health 13 (2004) 1000-1007
11. Hoeck J.A., Fehr W.R., Murphy P.A., and Welke G.A. Influence of genotype and environment on isoflavone contents of soybean. Crop Science 40 (2000) 48-51
12. How J.S.L., and Morr C.V. Removal of phenolic compounds from soy protein extracts using activated carbon. Journal of Food Science 47 (1982) 933-940
13. Kudou S., Fleury Y., and Welti D. Malonyl isoflavone glycosides in soybean seeds (Glycine Max merrill). Agricultural and Biological Chemistry 55 (1991) 2227-2233
14. Lamartiniere C.A. Protection against breast cancer with genistein: A component of soy. American Journal of Clinical Nutrition 71 (2000) 1705S-1707S
15. Liggins J., Bluck L.J.C., Coward W.A., and Bingham S.A. Extraction and quantification of daidzein and genistein in food. Analytical Biochemistry 264 (1998) 1-7
16. Maheshwari P., Ooi E.T., and Nikolov Z.L. Off-flavor removal from soy-protein isolate by using liquid and supercritical carbon-dioxide. Journal of the American Oil Chemists Society 72 (1995) 1107-1115
17. Messina M., and Bennink M. Soyfoods, isoflavones and risk of colonic cancer: A review of the in vitro and in vivo data. Baillieres Clinical Endocrinology and Metabolism 12 (1998) 707-728
18. Murphy P.A., Barua K., and Hauck C.C. Solvent extraction selection in the determination of isoflavones in soy foods. Journal of Chromatography B-Analytical Technologies in the Biomedical and Life Sciences 777 (2002) 129-138
19. Ofir, R., & Trevor, M. (2003). Process for obtaining solid soy isoflavone-containing products. US2003104084, USA.
20. Rostagno M.A., Palma M., and Barroso C.G. Ultrasound-assisted extraction of soy isoflavones. Journal of Chromatography A 1012 (2003) 119-128
21. Schryver T. Increasing health benefits using soy germ. Cereal Foods World 47 (2002) 185-188
22. Shen, J. L., & Bryan, B. A. (1997a). Aglucone isoflavone enriched vegetable protein concentrate and process for producing. US5637562, USA.
23. Shen, J. L., & Bryan, B. A. (1997b). Aglucone isoflavone enriched vegetable protein whey, whey protein, and process for producing. US5637561, USA.
24. Singh, N. (2003). Process for producing a high solubility, low viscosity, isoflavone-enriched soy protein isolate and the products thereof. AU2003231985, Australia.
25. Tiziani S., and Vodovotz Y. Rheological characterization of a novel functional food: Tomato juice with soy germ. Journal of Agricultural and Food Chemistry 53 (2005) 7267-7273
26. Tsangalis D., Ashton J.F., Stojanovska L., Wilcox G., and Shah N.P. Development of an isoflavone aglycone-enriched soymilk using soy germ, soy protein isolate and bifidobacteria. Food Research International 37 (2004) 301-312
27. Wang H.J., and Murphy P.A. Isoflavone content in commercial soybean foods. Journal of Agricultural and Food Chemistry 42 (1994) 1666-1673
28. Wolf W.J., and Cowan J.C. Soybeans as a food source. Revised ed. (1975), CRC Press, Inc., Boca Raton, FL
29. Ye Y.B., Su Y.X., and Verbruggen M. A prospective clinical trial of soy germ isoflavone extract attenuating bone loss in postmenopausal women. Journal of Nutrition 134 (2004) 1243S
30. 2. Chinese Journal of China Oil 25 (2000) 19-21
31. Zhang X.L., Shu X.O., Gao Y.T., Yang G., Li Q., Li H.L., et al. Soy food consumption is associated with lower risk of coronary heart disease in Chinese women. Journal of Nutrition 133 (2003) 2874-2878
32. Zhuo X.G., Melby M.K., and Watanabe S. Soy isoflavone intake lowers serum LDL cholesterol: A meta-analysis of 8 randomized controlled trials in humans. Journal of Nutrition 134 (2004) 2395-2400