The drying and extraction of isoflavones from the okara
學生姓名:
陶子薇
指導教授:
蔡震壽
學期:
106上
摘 要:
Okara is also called soy residue that ramains after the manufacture of soymilk or soybean curde. One kilogram of soybeans for producing soymilk can generate 1.1-1.2 kilogram of curde okara. Recently, the significant soymilk consumption has increased , including non-Asian country. Various methods of utilizing okara have been researched. Okara contains 12-40% of the raw soybean isoflavones, resulting in a concentration of 0.02-0.12g/100g solids. Soybean isoflavones may benefit human health due to their several biological activities and the aglycone is more easily absorbed than the conjugated glycosides because its low molecular weight facilitates diffusion. Drying the okara by oven-dryer at 50℃ for 5hr, which will increase the aglycone without decreasing the amount isoflavones in the okara. After drying, okara is extracted with ethanol and water(75%:15%). With the ratio of ethanol and water, the isoflavones dissolved in extract of high purity and quantity, especially for aglycone. And shaking for mix, okara is placed for 2 hr at room temperature. Finally, okara is centrifuged for 30 min at 24,010g and 4℃ to gain the high purity and amount isoflavones.
1061Seminar摘要_陶子薇1227.pdf