Preparation of isoflavones enriched soy protein isolate from defatted soy hypocotyls by supercritical CO 2

Abstract

Soy hypocotyls, the byproduct from soy protein industry, rich in isoflavones, was attempted to develop into a value-added functional food, soy protein isolate (SPI). Soy hypocotyls were defatted by supercritical CO 2 (SC-CO 2) under the following conditions as 35 MPa, 2 h, 45 °C with a constant flow rate of CO 2 at 5 l/min, fed from the bottom of the extraction vessel. Via extraction, the oil contents were lowered from 10.5 g/100 g in original soy hypocotyls to 0.2 g/100 g in defatted soy hypocotyls (DSH) with a Protein Dispersibility Index (PDI) value of 91.2 that contained about 2.18 g/100 g of isoflavones and 63.6 g/100 g of proteins. SPI was then extracted from DSH under the optimized conditions including: the pH of water solution at 6, the ratio of DSH to water solution as 1:10 and the extraction temperature at 30 °C with the extraction time of 30 min. The freeze-dried SPI contained 92.46 g/100 g of the proteins and 640 mg/100 g of isoflavones, where the three major β-glycosides, glycitin, daidzin and genistin accounted for about 83.7% of the total isoflavones. The yields of SPI and isoflavones were about 48% and 30% in terms of their respective total contents in DSH.