FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (14): 128-131.doi: 10.7506/spkx1002-6630-201014028

• Processing Technology • Previous Articles     Next Articles

Purification of Equol from Degradation Products of Soybean Isoflavones Resulting from Lactobacillus delbrueckii subsp. Bulgaricus Fermentation

LI Xiao-mei,AN Jing   

  1. College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
  • Received:2010-03-17 Revised:2010-05-17 Online:2010-07-15 Published:2010-12-29
  • Contact: AN Jing E-mail:anjing.214@163.com

Abstract:

MRS medium fortified with soybean isoflavones was fermented by Lactobacillus delbrueckii subsp. Bulgaricus at 37 ℃. As a result, soybean isoflavones were degraded, producing equol. Polyamide resin was used for purifying the crude equol extract from the harvested fermentation broth after 48 h fermentation. The optimal adsorption/desorption conditions were determined by single factor and orthogonal array design methods to be: sample concentration 2.40 μg/mL at pH 5, adsorption duration 6 h and amount of 80% ethanol used for equol desorption at a flow rate of 0.5 mL/min 45 mL. Under such conditions, the adsorption ratio of equol was 45.36%, and the desorption raio 60.00%.

Key words: equol, polyamide, purification

CLC Number: