Abstract
ABSTRACT: The effects of hydrocolloid (propylene glycol alginate, K‐carrageenan, citrus pectin, and xanthan gum) additions in soy protein concentrate (SPC) preparation on genistin and genistein retentions were investigated. Additions of xanthan, alginate, pectin, and carrageenan in SPC prepared with the acid leach method gave 0.711, 0.760, 0.792, and 0.825 mg/g genistein, respectively, whereas control SPC prepared without hydrocolloid gave 0.721 mg/g genistein. SPC prepared under optimum conditions for (β‐glucosidase hydrolytic activity with xanthan, alginate, carrageenan, and pectin had 0.943, 0.975, 1.015, and 1.132 mg/g genistein, respectively, compared to genistein in control SPC (0.845 mg/g) under the optimum conditions. Combined (β‐glucosidase and pectin treatment in SPC preparation resulted in high genistein SPC (1.551 mg/g).
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