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SECOND INTERNATIONAL SYMPOSIUM
ON THE ROLE OF SOY
IN PREVENTING AND TREATING CHRONIC DISEASESeptember 15-18, 1996
Brussells, Belgium
POSTER ABSTRACTSMass Balance of Isoflavones During Processing of Soy Protein Isolate
C. Wang, Q. Ma and M. Self
South Dakota State University, Department of Nutrition and Food Science, Box 2275A, SDSU, Brookings, SD 57007
Soy isoflavones have been shown to have anti-cancer and anti-atherosclerosis properties. Soy foods and foods containing soy protein ingredients have great potential in the prevention of cardiovascular diseases and cancers. However, the current processing techniques were developed many years ago without this knowledge. Soy protein isolate is a widely used food ingredient and is made by extracting soy flour under slightly alkaline pH followed by precipitation, washing and drying. The objective of the study was to investigate the mass balance of different isoflavones during manufacturing of soy protein isolate and to provide base information on further development efforts in preservation of soy isoflavones. The study revealed that only about 20% of the total isoflavones in soy flour remained in soy protein isolate. The percentage of total isoflavone lost during extraction, precipitation and washing were 16.4%, 14.6% and 21.5%, respectively. Washing was the step where most isoflavones were lost. The isoflavone profile of the soy protein isolate was very different from that of soy flour. The former had much more aglucones (genistein and daidzein), while the latter had almost none. The high content of aglucones in soy protein isolate was probably due to the hydrolysis of glycosides.
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