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Thermal conversion kinetics and solubility of soy isoflavones in subcritical water extraction
- Title
- Thermal conversion kinetics and solubility of soy isoflavones in subcritical water extraction
- Authors
- An; Jun-Hye; Ko; Min-Jung; Chung; Myong-Soo
- Ewha Authors
- 정명수
- SCOPUS Author ID
- 정명수
- Issue Date
- 2023
- Journal Title
- Food Chemistry
- ISSN
- 0308-8146
- Citation
- Food Chemistry vol. 424
- Keywords
- Conversion; Isoflavones; Kinetics; Solubility; Soy; Subcritical water extraction
- Publisher
- Elsevier Ltd
- Indexed
- SCIE; SCOPUS
- Document Type
- Article
- Abstract
- The conversion of isoflavones during subcritical water extraction were studied using first-order reaction kinetics modeling. Isoflavones were extracted from soybean using temperatures from 100℃ to 180℃ for 3 to 30 min. It was found that malonylgenistin was the most thermally unstable, with little being detected above 100℃. The optimal extraction temperatures for acetylgenistin (AG), genistin (G), and genistein (GE) were 120℃, 150℃, and 180℃, respectively. A larger sum of the numbers of both hydroxyl groups and oxygen molecules was associated with a lower melting point and optimal extraction temperature. Kinetics modeling of reaction rate constant k and activation energy Ea showed that all of the reaction rates tended to increase with temperature, with the relationship fitted well by a first-order model in nonlinear regression. For temperatures between 100℃ and 150℃, AG → G and AG → GE conversions showed the highest rate constants, but G → GE and G → D3 (degraded G) conversions became dominant at 180℃. Chemical compounds studied in this article: genistein (PubChem CID: 5280961), genistin (PubChem CID: 5281377), 6″-O-malonylgenistin (PubChem CID: 15934091), 6″-O-acetylgenistin (PubChem CID: 5315831) © 2023 Elsevier Ltd
- DOI
- 10.1016/j.foodchem.2023.136430
- Appears in Collections:
- 공과대학 > 식품생명공학과 > Journal papers
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