INVESTIGATION OF SOY ISOFLAVONES DISTRIBUTION DURING THE SOY BEEN PROCESSING

Abstract

Soy bean contain soy isoflavones which have an effect on different metabolic disorders in human. In this study we have analysed isomeric composition of isoflavones in soy bean  and investigated distribution of this substances between different product under soy bean processing. Using mass-spectroscopy and NMR analysis we have detected two main isomers in soy bean daidzin  and genistin. It was shown that isoflavone fraction is extracted to alcohol solution in processing of protein concentrate. Having analysed products of protein isolate processing we detected that isoflavones were extracted to alkaline solution during protein extraction. Only about 17 % of isoflavones  have been remaining in protein isolate. Main of them were in whey water after protein precipitation. And it is possible to elicit them according to standart procedure using extraction by ethylacetate and precipitation by chloroform. Taking into account our results we are proposing the scheme of soy bean processing with isoflavone concentrate producing.