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Effects of Surfactant and Salt Species in Reverse Micellar Forward Extraction Efficiency of Isoflavones with Enriched Protein from Soy Flour

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Abstract

Suitability of reverse micelles of anionic surfactant sodium bis(2-ethyl hexyl) sulfosuccinate (AOT) and sodium dodecyl sulfate (SDS), cationic surfactant hexadecyl trimethyl ammonium bromide (CTAB) and nonionic surfactant polyoxyethylene p-t-octylphenol (TritonX-100) in organic solvent isooctane for extraction of soy isoflavone-enriching proteins was investigated. The results showed that the order of combined isoflavone contents was SDS>CTAB>Triton X-100>AOT, while the order of protein recovery was SDS>AOT>TritonX-100>CTAB. As compared with ACN-HCl extraction, the total amount of isoflavones was lower than reverse micellar extraction. Ion strength was one of the important conditions to control extraction of isoflavone-enriching proteins with AOT reversed micelles. For the six salt systems, KNO3, KCl, MgCl2, CaCl2, NaCl, and Na2SO4, extracted fraction of isoflavone-enriching proteins was measured. Salt solutions greatly influenced the extraction efficiency of isoflavones in an order of KNO3>MgCl2>CaCl2>KCl>NaCl>Na2SO4, while protein in an order of MgCl2>CaCl2>NaCl>KNO3>Na2SO4>KCl.

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Acknowledgement

Financial support of this work was by Fund of China Post-doctor Science (Grant No. 20080440388) and Project of Agriculture Scientific and Technological Achievement Transfer of China (Grant No.2009GB2C600198).

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Authors and Affiliations

  1. Institute Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, No. 198, Gongyebei Road, Jinan, 250100, China

    Xiaoyan Zhao, Fangling Du & Junqing Zhu

  2. Department of anesthesiology, the Second Affiliated Hospital, Dalian Medical University, Dalian, China, 116027

    Zhiyi Wei

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  1. Xiaoyan Zhao
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  2. Zhiyi Wei
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  4. Junqing Zhu
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Correspondence to Xiaoyan Zhao or Fangling Du.

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Zhao, X., Wei, Z., Du, F. et al. Effects of Surfactant and Salt Species in Reverse Micellar Forward Extraction Efficiency of Isoflavones with Enriched Protein from Soy Flour. Appl Biochem Biotechnol 162, 2087–2097 (2010). https://doi.org/10.1007/s12010-010-8984-2

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  • DOI: https://doi.org/10.1007/s12010-010-8984-2

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