Effects of Surfactant and Salt Species in Reverse Micellar Forward Extraction Efficiency of Isoflavones with Enriched Protein from Soy Flour
文献类型： 外文期刊
作者： Zhao, Xiaoyan 1 ; Wei, Zhiyi 2 ; Du, Fangling 1 ; Zhu, Junqing 1 ;
作者机构： 1.Shandong Acad Agr Sci, Inst Agrofood Sci & Technol, Jinan 250100, Peoples R China
2.Dalian Med Univ, Affiliated Hosp 2, Dept Anesthesiol, Dalian 116027, Peoples R China
关键词： Reverse micelle; Extraction; Soybean flour; Protein; Isoflavone
期刊名称：APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY （ 影响因子：2.926； 五年影响因子：2.685 ）
ISSN： 0273-2289
年卷期： 2010 年 162 卷 7 期
页码：
收录情况： SCI
摘要： 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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