title: [Separation of protein and isoflavone in soybean whey by ultrafiltration].
abstract: The study on the technical conditions of separating protein and isoflavone in soybean whey by ultrafiltration showed that before ultrafiltration, soybean whey should be pretreated to reduce membrane contamination. The orthogonal experiment of 2 factors and 3 levels indicated that the optimum pretreatment conditions were 5% of CaCl, addition based on the solid substance content in soybean whey, and heating up at 85 degrees C for 15 minutes. Under these conditions, the precipitation rate of whey protein was 49. 8% , while the reservation rate of isoflavone was 90.4%. Single factor experiment showed that the optimum ultrafiltration conditions were poly (ether sulfone) membrane of 10 kDa molecular weight cut-off (MWCO), 51-68 kPa, and 30 degrees C-40 degrees C. Under these conditions, the retention rate of whey protein and isoflavone was 83.9% and 7.6% , respectively.
authors.affiliation: Key Laboratory of Dairy Science of Education Ministry, Northeast Agricultural University, Harbin 150030, China. jlgachxy@yahoo.com.cn
authors.forename: Legang
authors.initials: L
authors.lastname: Jing
authors.forename: Yongzhong
authors.initials: Y
authors.lastname: Zhang
mesh_terms: D007529:Isoflavones / Q000302:isolation & purification*; D010940:Plant Proteins / Q000302:isolation & purification*; D013025:Glycine max / Q000737:chemistry*; D014462:Ultrafiltration
chemical_list: D007529:Isoflavones; D010940:Plant Proteins