Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 정명수 | * |
dc.date.accessioned | 2023-07-31T16:31:05Z | - |
dc.date.available | 2023-07-31T16:31:05Z | - |
dc.date.issued | 2023 | * |
dc.identifier.issn | 0308-8146 | * |
dc.identifier.other | OAK-33612 | * |
dc.identifier.uri | https://dspace.ewha.ac.kr/handle/2015.oak/265271 | - |
dc.description.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 | * |
dc.language | English | * |
dc.publisher | Elsevier Ltd | * |
dc.subject | Conversion | * |
dc.subject | Isoflavones | * |
dc.subject | Kinetics | * |
dc.subject | Solubility | * |
dc.subject | Soy | * |
dc.subject | Subcritical water extraction | * |
dc.title | Thermal conversion kinetics and solubility of soy isoflavones in subcritical water extraction | * |
dc.type | Article | * |
dc.relation.volume | 424 | * |
dc.relation.index | SCIE | * |
dc.relation.index | SCOPUS | * |
dc.relation.journaltitle | Food Chemistry | * |
dc.identifier.doi | 10.1016/j.foodchem.2023.136430 | * |
dc.identifier.wosid | WOS:001010596100001 | * |
dc.identifier.scopusid | 2-s2.0-85160529712 | * |
dc.author.google | An | * |
dc.author.google | Jun-Hye | * |
dc.author.google | Ko | * |
dc.author.google | Min-Jung | * |
dc.author.google | Chung | * |
dc.author.google | Myong-Soo | * |
dc.contributor.scopusid | 정명수(15057605800) | * |
dc.date.modifydate | 20240322114751 | * |