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dc.contributor.author
Speroni Aguirre, Francisco José
dc.contributor.author
Milesi, Verónica
dc.contributor.author
Añon, Maria Cristina
dc.date.available
2020-08-07T18:59:32Z
dc.date.issued
2007-01
dc.identifier.citation
Speroni Aguirre, Francisco José; Milesi, Verónica; Añon, Maria Cristina; Effect of Extraction and Precipitation Conditions During Soybean Protein Isolate Production on the Genistein Series Content; Springer; Journal of the American Oil Chemists Society; 84; 3; 1-2007; 305-314
dc.identifier.issn
0003-021X
dc.identifier.uri
http://hdl.handle.net/11336/111195
dc.description.abstract
The influence of the conditions for isolation of soy protein on the content of genistein and its conjugated forms was studied. The major components of the genistein series isolated from soybean flour were malonyl genistin (54.3%), genistin (36.9%), and equal amounts (4.4%) of genistein and acetyl genistin. A modification in the conjugation profile of genistein between pH 4.5 and 8.0 and above pH 10 was attributed to the action of β‐glucosidase and the saponification reaction, respectively. A decrease in the content of total genistein in the insoluble flour residue and in the soy protein isolate (SPI) with increasing extraction pH was detected, while in the whey, the total genistein content was not affected by pH. The effect of pH variation during acid precipitation on the content of genistein and its conjugated forms, at a constant extraction pH (8.0), was also studied. Under these conditions, the highest absolute content of total genistein in the SPI was obtained at pH 3.5 and the lowest was obtained at pH 5.6. The total genistein content in the whey followed an inverse trend compared with that of the protein yield. A temperature increase did not substantially affect the distribution of the different genistein forms or their total contents. The content of total genistein was higher in the glycinin than in the β‐conglycinin protein fraction. The effect of the pH during the alcohol/water extraction of the isoflavones was also analyzed. The efficiency of the extraction was lower at pH values between 3.25 and 3.5 than at other pH values.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Genistein
dc.subject
Protein isolates
dc.subject
Soybean extraction and precipitation
dc.subject
Glycinin
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b-Conglycinin
dc.subject.classification
Fisiología
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Medicina Básica
dc.subject.classification
CIENCIAS MÉDICAS Y DE LA SALUD
dc.title
Effect of Extraction and Precipitation Conditions During Soybean Protein Isolate Production on the Genistein Series Content
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-07-20T20:18:21Z
dc.identifier.eissn
1558-9331
dc.journal.volume
84
dc.journal.number
3
dc.journal.pagination
305-314
dc.journal.pais
Alemania
dc.description.fil
Fil: Speroni Aguirre, Francisco José. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
dc.description.fil
Fil: Milesi, Verónica. Universidad Nacional de la Plata. Facultad de Cs.exactas. Departamento de Cs.biológicas. Area de Anatomia y Fisiología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
dc.journal.title
Journal of the American Oil Chemists Society
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s11746-006-1033-1
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://aocs.onlinelibrary.wiley.com/doi/abs/10.1007/s11746-006-1033-1
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