Abstract:
Soy bean contain soy isoflavones which have an effect on different metabolic disorders in human. In
this study we have analysed distribution of soy isoflavone between different product under recovery
of soy protein. Using mass-spectroscopy and NMR analysis we have detected 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 part of them was detected 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 to use the by-products
of soy protein processing for isoflavone concentrate producing.