Mechanism of Isoflavone Adsorption from Okara extracts onto Food-Grade Resins

D. Méndez Sevillano, L. Jankowiak, T.L.T. van Gaalen, L.A.M. van der Wielen, N. Hooshyar, A.J. van der Goot, M. Ottens

Research output: Contribution to journalArticleAcademicpeer-review

8 Citations (Scopus)

Abstract

Okara is a byproduct of the soy milk industry containing valuable phytochemicals, called isoflavones, among other components (i.e., proteins, sugars, fibers, etc.). As a waste product, okara is an interesting source material for obtaining valuable chemicals, and knowledge of the behavior of such components in their complex matrix is a key step for design of a purification process. Six commercially available macroporous polymeric resins are investigated to measure and model the equilibrium properties of the adsorption of isoflavones, proteins, and total solids onto these resins. A new model is evaluated in which adsorption of isoflavones onto a protein layer is proposed describing the system isoflavones–resin XAD 4 better than a linear isotherm model. Parameters for both the linear model and the bilayer model are regressed and reported with their accuracy and correlated to the hydrophobicity of each of the isoflavones.
Original languageEnglish
Pages (from-to)15245-15252
JournalIndustrial & Engineering Chemistry Research
Volume53
Issue number39
DOIs
Publication statusPublished - 2014

Keywords

  • defatted soybean flakes
  • dietary fiber
  • by-product
  • soy milk
  • polyphenols
  • selection
  • caffeine
  • binding

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    Méndez Sevillano, D., Jankowiak, L., van Gaalen, T. L. T., van der Wielen, L. A. M., Hooshyar, N., van der Goot, A. J., & Ottens, M. (2014). Mechanism of Isoflavone Adsorption from Okara extracts onto Food-Grade Resins. Industrial & Engineering Chemistry Research, 53(39), 15245-15252. https://doi.org/10.1021/ie5026419