Purity Soybean Extract Soy Isoflavone
What Is Soy Isoflavone?
Soy isoflavones are a type of flavonoid compound, a type of secondary metabolite formed during soybean growth, and have biological activity. Because they are extracted from plants and have a similar structure to estrogen, soy isoflavones are also called phytoestrogens. This compound is mainly found in the seed coat, hypocotyl and cotyledon of soybeans and is an important component of soybeans.
The main structural form of soybean isoflavones is a group of compounds with 3-benzopyrone as the parent nucleus. Natural soybean isoflavones are mainly divided into two types: free aglycones and bound glycosides.
The benefits
Beauty and skin care: Soy isoflavones can help improve skin condition, make the skin smooth, delicate and elastic, especially for middle-aged women to delay aging.
Improve menstrual irregularities: For some women, taking soy isoflavones in moderation can regulate menstrual irregularities.
Prevent osteoporosis: Soy isoflavones can prevent and treat osteoporosis problems that occur in women after menopause.
Bidirectional regulation: Soy isoflavones have a special bidirectional regulation effect. When the human body lacks estrogen, it can replenish it in time; when estrogen is excessive, it can play an antagonistic role and help maintain the balance of estrogen in the body.
Soy isoflavones are also believed to have many health benefits such as preventing cardiovascular diseases and protecting women's health.
Effect of processing on isoflavones in soy products
The content and type distribution of isoflavones in various soybean products are different, which is not only related to the soybean variety and cultivation environment, but also closely related to the processing technology of soybean products. Processing links and methods such as water treatment, heat treatment, coagulation, and fermentation significantly affect the content and type distribution of isoflavones in soy products. In particular, the different extraction methods of soy protein concentrate and soy protein isolate have a great impact on the isoflavone content.
1) Water treatment: Soaking causes 10% of isoflavones to be lost in the soaking water, and the free isoflavones in soybeans after water treatment increase. This is because the beta-glucosidases enzyme present in the beans themselves hydrolyzes glucoside.
2) Heating: Boiling and heating increase the outward penetration rate of isoflavones, causing a large amount of isoflavones to be lost due to penetration into the heated water. At the same time, heat treatment also significantly changes the distribution of isoflavone types in soy products, because β-glucosidases occur during heat treatment. The enzyme activity is enhanced, which hydrolyzes isoflavone glucoside into free isoflavones. Therefore, the free isoflavones in the product are increased compared with those in raw soybeans or soybean flour.
3) Coagulation: In tofu production, coagulation causes part of the isoflavones to be lost in the whey, with a loss rate of 44%.
4) Fermentation: Fermentation does not affect the content of isoflavones, but changes the distribution of isoflavone types. The fermented products mainly contain free isoflavones. This is because during the fermentation process, the fungi produce a large amount of β- Glucosidases hydrolase hydrolyzes a large amount of isoflavone glucosides, resulting in a significant increase in free isoflavones.
5) Processing and extraction methods: The extraction method has a great impact on the isoflavone content in soy protein concentrate and soy protein isolate. For example, the isoflavone content of the concentrated protein obtained by removing soluble carbohydrates by washing with wet and hot water is similar to that in the raw soybeans, while the isoflavone content of the concentrated soybean protein extracted by washing and concentrating with 60%-65% alcohol aqueous solution is only in the raw material. 1/10.
Application
Health food: Soy isoflavones are used as ingredients in health food to improve immunity, anti-aging, and improve menopausal symptoms. They can also be used to improve bone density and prevent cardiovascular diseases.
Beverages and dairy products: Soy isoflavones can be used to make sugar-free or low-sugar beverages and dairy products, such as soy milk, tofu, yogurt, etc.
