Recovery of Isoflavone Aglycones from Soy Whey Wastewater Using Foam Fractionation and Acidic Hydrolysis

Liu, Wei; Zhang, Hui Xin; Wu, Zhao Liang; Wang, Yan Ji; Wang, Lian Jie

doi:10.1021/jf401693m

Cited by 49 publications

(27 citation statements)

References 34 publications

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“…Compound 5 was identified as genistein by direct comparison with commercial genistein (LC Laboratories, Woburn, MA, USA). Based on the data described above and the verified reference 27 , the structure of compound 5 was elucidated as genistein.…”

Section: Resultsmentioning

confidence: 99%

Coagulation of β-conglycinin, glycinin and isoflavones induced by calcium chloride in soymilk

Hsiao

et al. 2015

Sci Rep

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The coagulation of β-conglycinin (7S), glycinin (11S) and isoflavones induced by calcium chloride was investigated. Approximately 92.6% of the soymilk proteins were coagulated into the soymilk pellet fraction (SPF) after the addition of 5 mM calcium chloride. SDS-PAGE and two-dimensional electrophoresis analysis indicated that most of the 7S (α’, α and β), 11S acidic (A1a, A1b, A2, A3 and A4) and 11S basic (B1a) proteins in the SSF were coagulated into the SPF after treatment with 5 mM calcium chloride. Isoflavones, including daidzein and genistein, were also coagulated into the SPF after the addition of 5 mM calcium chloride. The amounts of daidzein and genistein in the SSF decreased to 39.4 ± 1.6 and 11.8 ± 7.0%, respectively. HPLC analysis suggested that daidzein and genistein were bound with 7S and 11S proteins and then were coprecipitated into the SPF by 5 mM calcium chloride.

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Section: Resultsmentioning

confidence: 99%

Coagulation of β-conglycinin, glycinin and isoflavones induced by calcium chloride in soymilk

Hsiao

et al. 2015

Sci Rep

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“…A combination of foam fractionation and acidic hydrolysis using chitosan microspheres to separate isoflavone aglycones with a desorption ratio of isoflavone aglycones finally reached to 94.82% recovery rate (Liu, Wu, Wang, Li, & Yin et al, 2015). Isoflavone aglycones recovered by foam fractionation have higher antioxidant activity and bioavailability than other soy isoflavones (Cao et al, 2012;Liu, Zhang, Wu, Wang, & Wang, 2013). In addition to the recovery of proteins and isoflavones from soy wastewater, a study also was conducted to recover oligosaccharides (Matsubara, Iwasaki, Nakajima, Nabetani, & Nakao, 1996).…”

Section: Soybean Products Industrymentioning

confidence: 99%

Recovery of High Value‐Added Nutrients from Fruit and Vegetable Industrial Wastewater

Chen

Zhang

Tian

et al. 2019

Comp Rev Food Sci Food Safe

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The industrial processing water of fruit and vegetables has raised serious environmental concerns due to the presence of many important bioactive compounds being disposed in the wastewater. Bioactive compounds have great potential for the food industry to optimize their process and to recover these compounds in order to develop value‐added products and to reduce environmental impacts. However, to achieve this goal, some challenges need to be addressed such as safety assurance, technology request, product regulations, cost effectiveness, and customer factors. Therefore, this review aims to summarize the recent advances of bioactive compounds recovery and the current challenges in wastewater from fruit and vegetable processing industry, including fruit and beverage, soybean by‐products, starch and edible oil industry. Moreover, future direction for novel and green technology of bioactive compounds recovery are discussed, and a prospect of bioactive compounds reuse and sustainable development is proposed.

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“…Soy-whey is the residual liquid generated after isoelectric precipitation of storage soy proteins (conglycinin, β-conglycinin) during the industrial manufacture of soy protein isolate. Soy-whey contains various useful compounds such as proteins, oligosaccharides, polysaccharides and soy isofl avones [Liu et al, 2013;Ray & Rousseau, 2013;Singh & Banerjee, 2013]. The main proteins present in this residual liquid, all soluble in a wide pH range, are the Kunitz and Bowman--Birk trypsin inhibitors, the lectin or hemagglutinin and other minor proteins such as β-amylase, urease and lipoxygenase [Sobral & Wagner, 2007;Ray & Rousseau, 2013].…”

Section: Introductionmentioning

confidence: 99%

Emulsifying Properties of Dried Soy-Whey, Dried Tofu-Whey, and Their Isolated Proteins

Sobral¹,

Ossa²,

Palazolo³

et al. 2018

Pol. J. Food Nutr. Sci.

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http://creativecommons.org/licenses/by-nc-nd/3.0/).ABBREVIATIONS BBTI: Bowman-Birk trypsin inhibitor; BS: backscattering; BS bottom : mean value of backscattering at the bottom of the measurement cell; BS 0, bottom : initial (t=0) mean value of backscattering at the bottom of the measurement cell; BS top : mean value of backscattering at the top of the measurement cell; CH/P T-TCA :carbohydrate-protein mass ratio in the total aqueous dispersion; CH/P S-TCA: carbohydrate-protein mass ratio in the soluble aqueous dispersion; D 4,3 : De Brouckere, volume-weighted mean diameter; D 4,3 -SDS : De Brouckere, volume-weighted mean diameter measured in the absence of sodium dodecyl sulfate; D 4,3 +SDS : De Brouckere, volume-weighted mean diameter measured in the presence of sodium dodecyl sulfate; K: gravitational separation kinetic constant; KTI: Kunitz trypsin inhibitor; SDS: sodium dodecyl sulfate; TCA: trichloroacetic acid; TIA: trypsin inhibitor activity; r-TIA: relative trypsin inhibitor activity; Vr: relative cream layer volume. This paper focuses on the comparative study of emulsifying properties of dried tofu-whey, dried soy-whey and their isolated proteins. Oil-in-water emulsions were prepared at equivalent protein concentration (0.1, 0.5 and 1.0 g/100 mL), using sunfl ower oil as lipid phase (oil mass fraction = 0.33). Tofu-whey and soy-whey were dehydrated by freeze-drying (LTW and LSW, respectively) or thermal-drying (DTW and DSW, respectively). Moreover, a heated LSW sample in anhydrous condition (h-LSW) was included. The emulsion formation and stability at rest was evaluated using a vertical scan analyzer, according to multiple light scattering theory, particle size and oiling off measurements. Even though the stability to gravitational separation and coalescence increased with increasing protein concentration, freeze-dried whey samples exhibited a higher ability to form and stabilize emulsions respect to that of thermally-dried ones, especially for those obtained from soy-whey. Moreover, h-LSW emulsions were more stable than that of LSW sample presumably due to protein glycosylation. The global emulsion stability decreased in the order: LTW>DTW>h-LSW>LSW>DSW. Moreover, at equivalent protein concentration in the continuous phase, the isolation of proteins from lyophilized whey-samples by treatment with cold acetone (LTW-P, LSW-P and h-LSW-P, respectively) improved their emulsifying properties. Again, this improvement was more pronounced for samples obtained from soy-whey, probably due to partial protein denaturation associated to treatment with the organic solvent. In conclusion, this paper should be considered as basis for further studies concerned with the potential application of soy-whey and tofu-whey proteins as emulsifi ers in different systems.

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Recovery of Isoflavone Aglycones from Soy Whey Wastewater Using Foam Fractionation and Acidic Hydrolysis

Cited by 49 publications

References 34 publications

Coagulation of β-conglycinin, glycinin and isoflavones induced by calcium chloride in soymilk

Coagulation of β-conglycinin, glycinin and isoflavones induced by calcium chloride in soymilk

Recovery of High Value‐Added Nutrients from Fruit and Vegetable Industrial Wastewater

Emulsifying Properties of Dried Soy-Whey, Dried Tofu-Whey, and Their Isolated Proteins

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