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Effects of Different Carriers on the Production of Isoflavone Powder from Soybean Cake
Department of Nutrition and Food Sciences, Fu Jen University, Taipei 242, Taiwan
* Author to whom correspondence should be addressed.
Received: 2 April 2007; in revised form: 24 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-g-glutamicacid (g-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% sodiumalginate by freeze drying. Both high- and low-molecular-weight g-PGA showed similar effects in terms of powder yield and isoflavone content.
Keywords: Isoflavone powder; soybean cake; g-PGA; sodium alginate; maltodextrin
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Cite This Article
MDPI and ACS Style
Kao, T.-H.; Chen, B.-H. Effects of Different Carriers on the Production of Isoflavone Powder from Soybean Cake. Molecules 2007, 12, 917-931.
Kao T-H, Chen B-H. Effects of Different Carriers on the Production of Isoflavone Powder from Soybean Cake. Molecules. 2007; 12(4):917-931.
Kao, Tsai-Hua; Chen, Bing-Huei. 2007. "Effects of Different Carriers on the Production of Isoflavone Powder from Soybean Cake." Molecules 12, no. 4: 917-931.