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Enrichment of Genistein in Soy Protein Concentrate with Hydrocolloids and β‐glucosidase
Author(s) -
Pandjaitan N.,
Hettiarachchy N.,
Crandall Z.Y. JU, P.,
Sneller C.,
Dombek D.
Publication year - 2000
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2000.tb16055.x
Subject(s) - genistein , chemistry , genistin , pectin , food science , xanthan gum , carrageenan , chromatography , soy protein , materials science , daidzein , medicine , rheology , composite material
The effects of hydrocolloid (propylene glycol alginate, K‐carrageenan, citrus pectin, and xanthan gum) additions in soy protein concentrate (SPC) preparation on genistin and genistein retentions were investigated. Additions of xanthan, alginate, pectin, and carrageenan in SPC prepared with the acid leach method gave 0.711, 0.760, 0.792, and 0.825 mg/g genistein, respectively, whereas control SPC prepared without hydrocolloid gave 0.721 mg/g genistein. SPC prepared under optimum conditions for (β‐glucosidase hydrolytic activity with xanthan, alginate, carrageenan, and pectin had 0.943, 0.975, 1.015, and 1.132 mg/g genistein, respectively, compared to genistein in control SPC (0.845 mg/g) under the optimum conditions. Combined (β‐glucosidase and pectin treatment in SPC preparation resulted in high genistein SPC (1.551 mg/g).