大豆异黄酮提取过程中大豆蛋白变性的研究

The Study of Denaturalization of Soy Protein during the Extraction of Soy Isoflavone

使用不同含量的醇 水体系 ,不同温度和不同时间对从低温豆粕中提取大豆异黄酮和提取过程中大豆蛋白质的变性进行了研究。结合大豆蛋白的分离提出提取大豆异黄酮的最佳条件应为 80 %乙醇 水 ,在 4 0℃下 ,提取 1h。

The soy white flake is extracted by different alcohol\|water system,at different temperature,for various time.The effects of these factors on the extraction of soy isoflavone and the denaturalization of soy protein are studied.80% alcohol,40℃,1 hour is a favorite extraction condition to get the high yield of soy isoflavone as well as to avoid the denaturalization of protein during the extraction.