Preparation of Soybean Milk Powder with Higher Isoflavone Aglycone Content by Germination-Low Temperature Pulping

doi:10.7506/spkx1002-6630-201822034

FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (22): 220-226.doi: 10.7506/spkx1002-6630-201822034

• Processing Technology • Previous Articles Next Articles

Preparation of Soybean Milk Powder with Higher Isoflavone Aglycone Content by Germination-Low Temperature Pulping

JIANG Lianzhou1, XUN Chongrong1, WU Changling1, Просеков Александр ЮРЬЕВИЧ2, FAN Zhijun3, LI Yang1, XU Zhenguo4, WANG Zhongjiang1,*

(1. College of Food Science and technology, Northeast Agricultural University, Harbin 150030, China; 2. Kemerovo State University, Kemerovskaya Oblast 620034, Russian; 3. The Great Northern Wilderness Green Health Food Limited Liability Company of Heilongjiang Province, Harbin 150036, China; 4. Shandong Gaotang Lanshan Group General Corporation, Liaocheng 252800, China)

Online:2018-11-25 Published:2018-11-21

Abstract

Abstract: In this study, the traditional wet process for preparing soybean milk powder was improved by blanching and subsequent low-temperature pulping of germinated soybean in order to increase the isoflavone aglycone content in soybean milk powder. The new process was optimized by one-factor-at-a-time method and response surface methodology. Germination at 25 ℃ for 75 h and pulping at 57 ℃ for 3.5 h after pH adjustment to 6.0 were found to be the optimal conditions to obtain a higher content of isoflavone aglycone of 6.43 mg/g. The types and amounts of isoflavones in soybean milk powder was determined by high performance liquid chromatography (HPLC). Our data showed that the total isoflavone content and the isoflavone aglycone content were significantly increased (by 2.09 and 10.37 times) using the improved process compared with the traditional one.

Key words: germination, low temperature pulping, soybean milk powder, isoflavone aglycone

CLC Number:

TS214.2

JIANG Lianzhou, XUN Chongrong, WU Changling, Просеков Александр ЮРЬЕВИЧ, FAN Zhijun, LI Yang, XU Zhenguo, WANG Zhongjiang. Preparation of Soybean Milk Powder with Higher Isoflavone Aglycone Content by Germination-Low Temperature Pulping[J]. FOOD SCIENCE, 2018, 39(22): 220-226.

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Preparation of Soybean Milk Powder with Higher Isoflavone Aglycone Content by Germination-Low Temperature Pulping

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