大豆异黄酮提取过程中大豆蛋白变性的研究

北京大学学报（自然科学版）

大豆异黄酮提取过程中大豆蛋白变性的研究

朱念东,原玉明,陈慎意,周晴中

北京大学化学与分子工程学院，北京，100871

收稿日期:2001-04-29 出版日期:2002-03-20 发布日期:2002-03-20

The Study of Denaturalization of Soy Protein during the Extraction of Soy Isoflavone

ZHU Niandong，YUAN Yuming，CHEN Shenyi，ZHOU Qingzhong

Collage of Chemistry and Molecule Engineering, Peking University, Beijing, 100871

Received:2001-04-29 Online:2002-03-20 Published:2002-03-20

摘要/Abstract

摘要： 使用不同含量的醇-水体系，不同温度和不同时间对从低温豆粕中提取大豆异黄酮和提取过程中大豆蛋白质的变性进行了研究。结合大豆蛋白的分离提出提取大豆异黄酮的最佳条件应为80%乙醇-水，在40℃下，提取1h。

关键词: 大豆异黄酮, 染料木苷, 大豆蛋白

Abstract: The soy white flake is extracted by different alcohol-water system, at different temperature, for various time. The effects of these factors on the extraction of soy isoflavone and the denaturalization of soy protein are studied. 80% alcohol, 40℃，1 hour is a favorite extraction condition to get the high yield of soy isoflavone as well as to avoid the denaturalization of protein during the extraction.

Key words: isofalvons, genistin, soy protein

中图分类号:

O636.9

朱念东,原玉明,陈慎意,周晴中. 大豆异黄酮提取过程中大豆蛋白变性的研究[J]. 北京大学学报（自然科学版）.

ZHU Niandong,YUAN Yuming,CHEN Shenyi,ZHOU Qingzhong. The Study of Denaturalization of Soy Protein during the Extraction of Soy Isoflavone[J]. Acta Scientiarum Naturalium Universitatis Pekinensis.