Effects of Different Carriers on the Production of Isoflavone Powder from Soybean Cake.docVIP

Effects of Different Carriers on the Production of Isoflavone Powder from Soybean Cake.doc

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Molecules 2007, 12, 917-931 molecules ISSN 1420-3049 ? 2007 by MDPI /molecules Full Paper Effects of Different Carriers on the Production of Isoflavone Powder from Soybean Cake Tsai-Hua Kao and Bing-Huei Chen* Department of Nutrition and Food Sciences, Fu Jen University, Taipei 242, Taiwan * Author to whom correspondence should be addressed; E-mail: 002622@.tw; Phone: 886-2 Fax: 886-2Received: 2 April 2007 / Accepted: 25 April 2007 / Published: 30 April 2007 Abstract: The objectives of this study were to use soybean cake as the raw material for the production of isoflavone powder and compare the effects of different carriers as well as drying methods on the powder quality. Results showed that with spray drying, a level of 40 % maltodextrin as carrier produced the highest yield (mass) of isoflavone powder, followed by 10 % gelatin and 1 % sodium alginate. However, a reversed trend was observed for the isoflavone content. With 1 % sodium alginate, freeze drying generated the greatest yield of isoflavone powder, followed by vacuum drying and spray drying. The isoflavone content also exhibited the same tendency. With poly-γ-glutamic acid (γ-PGA) as carrier, all six levels studied (0.57, 0.28, 0.14, 0.028, 0.014 and 0.003 %) were capable of forming powder containing high amounts of total isoflavone, which was comparable to that using 1% sodium alginate by freeze drying. Both high- and low-molecular-weight γ-PGA showed similar effects in terms of powder yield and isoflavone content. Keywords: Isoflavone powder; soybean cake,γ-PGA, sodium alginate, maltodextrin. Introduction Isoflavones, a major class of flavonoids in soybeans, have received great attention in recent years because of their possible roles in the prevention of chronic diseases such as osteoporosis and hypercholesterolemia, as well as alleviation of postmenopausal syndromes [1-3]. Twelve isoflavones have been

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