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- Meyer, M.A., et al. Show all 4 Authors
- Journal of food science 2004 v.69 no.8 pp. C623
- isoflavones; pH; soy protein; saponins; extraction; temperature; nutrient partitioning; protein isolates; phytochemicals; food processing wastes; food processing; food nutrient losses; chemical concentration; neutralization
- ... Soy protein isolates (SPIs) are produced industrially using methods using various protein extraction temperatures and pH values. The effects of process temperature (25 degrees C or 60 degrees C) and pH (8.5, 9.5, or 10.5) on isoflavone and group B saponin extraction, partitioning, and profile during bench-scale SPI production were evaluated. Protein, isoflavone, and saponin extraction increased wi ...