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： Extraction;Isoflavone;Protein;Reverse micelle;Soybean flour
期刊名称：APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY （ 影响因子：2.926； 五年影响因子：2.685 ）
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年卷期：
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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_2SO_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_2SO_4, while protein in an order of MgCl _2>CaCl_2>NaCl>KNO_3>Na _2SO_4>KCl.
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