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New analytical techniques for soy ph...

Lin, Jun.

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New analytical techniques for soy phytochemicals: Saponins and isoflavones.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	New analytical techniques for soy phytochemicals: Saponins and isoflavones./
Author:	Lin, Jun.
Description:	161 p.
Notes:	Adviser: Chunyang Wang.
Contained By:	Dissertation Abstracts International67-03B.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3211729
ISBN:	9780542600241

New analytical techniques for soy phytochemicals: Saponins and isoflavones.
Lin, Jun.

New analytical techniques for soy phytochemicals: Saponins and isoflavones. - 161 p.

Adviser: Chunyang Wang.

Thesis (Ph.D.)--South Dakota State University, 2005.

Soy isoflavones and saponins are two major classes of health promoting phytochemicals in soybeans and soy products. An high-performance liquid chromatography/evaporative light scattering detection (HPLC/ELSD) method was developed to determine natural forms of soyasaponin Bs with (alphag, betag, betaa, gammag, gammaa) and without (V, I, II, III, IV) 2,3-dihydro-2,5-dihydroxy-6-methyl-4 H-pyran-4-one (DDMP) in soybean. The coefficient of variance of intra-day assays was < 9.51%, and that of inter-day assays was < 10.91%. The soyasaponin I was used as external standard for quantification of all soyasaponins, because it was established that their ELSD signal responses were essentially the same under the specific operating conditions. The extraction conditions were optimized and the extract storage conditions were established for analysis of soyasaponin Bs in their natural state.

ISBN: 9780542600241Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

New analytical techniques for soy phytochemicals: Saponins and isoflavones.
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035 $a (UMI)AAI3211729
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040 $a UMI $c UMI
100 1 $a Lin, Jun. $3 1297125
245 1 0 $a New analytical techniques for soy phytochemicals: Saponins and isoflavones.
300 $a 161 p.
500 $a Adviser: Chunyang Wang.
500 $a Source: Dissertation Abstracts International, Volume: 67-03, Section: B, page: 1216.
502 $a Thesis (Ph.D.)--South Dakota State University, 2005.
520 $a Soy isoflavones and saponins are two major classes of health promoting phytochemicals in soybeans and soy products. An high-performance liquid chromatography/evaporative light scattering detection (HPLC/ELSD) method was developed to determine natural forms of soyasaponin Bs with (alphag, betag, betaa, gammag, gammaa) and without (V, I, II, III, IV) 2,3-dihydro-2,5-dihydroxy-6-methyl-4 H-pyran-4-one (DDMP) in soybean. The coefficient of variance of intra-day assays was < 9.51%, and that of inter-day assays was < 10.91%. The soyasaponin I was used as external standard for quantification of all soyasaponins, because it was established that their ELSD signal responses were essentially the same under the specific operating conditions. The extraction conditions were optimized and the extract storage conditions were established for analysis of soyasaponin Bs in their natural state.
520 $a A new procedure for simultaneous determination of isoflavones and soyasaponin Bs in soybeans using HPLC/UV/ELSD has been developed. This method has quantified twelve isoflavones, three non-DDMP soyasaponin Bs (V, I, and II) and five DDMP (2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyran-4-one) soyasaponin Bs (alphag, betag, betaa, gammag, and gammaa). Sample preparation for this method is unique and required significantly less time than previously published methods.
520 $a The mass balance of saponins during processing of soy protein isolates (SPIs) was established and the effects of precipitating and washing (P/W) temperatures (0°C, 10°C, 25°C, 40°C, and 50°C) on the retention of isoflavones and saponins were investigated also. Isoflavones and saponins were measured by a HPLC/UV/ELSD method. It was found that about 41% of total saponins in soy flour (SF) remained in SPIs during processing, while 42% remained unextracted in the solid waste. None was detected in the whey or wash water. The study also revealed that only about 27% of total isoflavones from SF remained in the final SPIs when P/W was performed at 50°C. However, lowering the P/W temperature improved the isoflavone retention significantly. As much as 40% of total isoflavones can be retained in SPI, when P/W was conducted at 25°C, 10°C, or 0°C. (Abstract shortened by UMI.)
590 $a School code: 0205.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
650 4 $a Chemistry, Analytical. $3 586156
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710 2 0 $a South Dakota State University. $3 1019395
773 0 $t Dissertation Abstracts International $g 67-03B.
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790 1 0 $a Wang, Chunyang, $e advisor
791 $a Ph.D.
792 $a 2005
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