Effect of protein content and denaturation on the extractability and stability of isoflavones in different soy systems.

@article{Malaypally2010EffectOP,
  title={Effect of protein content and denaturation on the extractability and stability of isoflavones in different soy systems.},
  author={Sravanthi P Malaypally and Baraem P Ismail},
  journal={Journal of agricultural and food chemistry},
  year={2010},
  volume={58 16},
  pages={8958-65}
}
The effect of protein on the thermal stability of isoflavones and the efficiency of their extraction from various soy matrixes was investigated. Isoflavones were extracted from soymilk, soybean. and soy protein isolate, varying in protein content and/or denaturation state, following nonenzyme-assisted solvent extraction or enzyme-assisted extraction. Selected samples were subjected to thermal treatment prior to and posthydrolysis of the protein. The extraction efficiency was a function of the… CONTINUE READING