Pressurized water extraction of isoflavones by experimental design from soybean flour and Soybean Protein Isolate
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- 作者：Benjamin Morasa ; b ; benjamin.moras@ensiacet.fr" class="auth_mail" title="E-mail the corresponding author ; b.moras@activinside.com" class="auth_mail" title="E-mail the corresponding author ; Sté ; phane Reyb ; Gé ; rard Vilarema ; Pierre-Yves Pontaliera
- 关键词：Isoflavones ; Pressurized water ; Soybean Protein Isolate ; Doehlert experimental design ; Subcritical water
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 January 2017
- 年：2017
- 卷：214
- 期：Complete
- 页码：9-15
- 全文大小：886 K
文摘
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Pressurized extraction method of isoflavones from soybean products was optimised.
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Modification of isoflavone profile depends on extraction temperature.
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Solubilization of soybean proteins was studied in pressurized system.