Título:	Concentration of soybean isoflavones by nanofiltration and the effects of thermal treatments on the concentrate.
Autor:	BENEDETTI, S. PRUDÊNCIO, E. S. MANDARINO, J. M. G. REZZADORI, K. PETRUS, J. C. C.
Afiliación:	SILVIA BENDETTI, UFSC; ELANE SCHWINDEN PRUDÊNCIO, UFSC; JOSE MARCOS GONTIJO MANDARINO, CNPSO; KATIA REZZADORI, UFSC; JOSÉ CARLOS CUNHA PETRUS, UFSC.
Año:	2013
Referencia:	Food Research International, v. 50, n. 2, p. 625-632, Mar. 2013.
Descripción:	An investigation was performed on the profile and the content of isoflavones in the concentrate of aqueous Defatted Soy Flour (DSF) extract obtained by nanofiltration. The effect of thermal treatments on these isoflavones was also evaluated according to a Central Composite Design (CCD 2k) with varying temperatures (70 to 90 °C) and times (15 to 45 minutes). Through nanofiltration it was possible to concentrate B-glucosides and malonyl glucosides (p < 0.05) in aqueous DSF extract but it was not possible to concentrate aglycones (p > 0.05). The thermal treatments applied on the concentrate showed that the malonyl glucosides were influenced by temperature (p < 0.05), while the B-glucosides were influenced not only by temperature but also by the time of interaction of the factors investigated (p < 0.05). Moreover, there was no alteration in the contents (p > 0.05) of aglycone or total isoflavones.
Thesagro:	Soja Nutrição humana
NAL Thesaurus:	Soybeans Isoflavones Nutrition research Human nutrition
Palabras clave:	Isoflavona de soja
DOI:	10.1016/j.foodres.2011.04.032
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CNPSO)