2002•Acta Scicentiarum Naturalum Universitis PekinesisRequires access
The study of denaturalization of soy protein during the extraction of soy isoflavone
Zhu Niandong, Yuan Yu-ming, Chen Shenyi, Qingzhong Zhou
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Abstract
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.