Effects of extraction temperature, ionic strength and contact time on efficiency of bis(2-ethylhexyl) sodium sulfosuccinate (AOT) reverse micellar backward extraction of soy protein and isoflavones from soy flour.

摘要

Previous studies have shown that a large proportion of soy proteins and isoflavones present in soy meal can be forward extracted into a bis(2-ethylhexyl)sodium sulfosuccinate (AOT)H2O/isooctane reverse micellar system. This study examined backward extraction of soy proteins and isoflavones from AOT/H2O/isooctane reverse micellar systems with regard to effects of extraction temp., ionic strength of aqueous stripping solution and contact times. With appropriate modification of these 3 parameters it was possible to produce soy protein enriched with daidzin, genistin, daidzein and genistein from soy meal. Approx. 47.0-60.2% of protein initially present in soy meal could be back extracted into the aqueous stripping phase. Optimum conditions for ensuring high isoflavone content were extraction temp. of 45 degrees C, ionic strength of 1.4 mol/l KCl and contact time of 80 min.