CN1216685A - Aglucone isoflavone enriched vegetable protein extract and isolate and process for producing - Google Patents

Abstract

A glucone isoflavone enriched vegetable protein extract and isolate and process for producing and recovering are disclosed. The aglucone isoflavone extract is made by extracting a vegetable protein material comprising glucone isoflavones with an aqueous extractant having a pH above about the isoelectric point of the protein material to produce an aqueous extract, and reacting the glucone isoflavones with a sufficient amount of beta-glucosidase enzyme or esterase enzyme for a time period, temperature, and pH sufficient to convert at least a majority of the glucone isoflavones in the extract to aglucone isoflavones and thereby produce the aglucone isoflavone enriched extract. The aglucone isoflavone enriched isolates are produced by adjusting the pH of the reacted extract to about the isoelectric point of the vegetable protein material to precipitate the protein material, and separating the protein material to produce a glucone enriched protein isolate.

Description

Be rich in vegetable protein extract and the isolate and the production method thereof of aglucone isoflavones

The application is the continuation application of the common unsettled U.S. Patent application 08/307,752 of submission on April 12nd, 1996.

The present invention relates to be rich in the production method of the extract and the isolate of aglucone isoflavones, this production method is to extract soluble substance from vegetable protein material, and most of glucosides (gulucone) isoflavones is converted under the condition of the aglucone isoflavones that is retained in the protein isolate with one or more beta-glucosidase enzymes processing.

Isoflavones is present in the various leguminous plantss (as soybean) that comprise vegetable protein material.These compounds comprise isoflavone aglycone, 6 " OAc isoflavone aglycone, 6 "-OMal isoflavone aglycone, daidzein, Genistoside, 6 " OAc Genistoside, 6 "-OMal Genistoside, genistein, glycitin, 6 " OMal glycitin, glycitein, biochanin A, neochanin and tonka-bean sterol (coumesterol).Typically, the intrinsic bitter taste of these compounds and soybean is relevant, and in the production of commerical prod such as isolate and enriched material, attention has been transferred to and removed these materials.For example, in the conventional process (wherein the soybean sheet extracts with aqueous alkaline medium) that the soy-protein isolate is produced, many isoflavones are dissolved in extract, and have solvable life in whey (abandoning at the protein acid post precipitation usually, to form isolate).The remaining isoflavones of staying in the protein isolate of Acid precipitation is removed by the thorough washing isolate usually.

Recently recognize: the isoflavones that comprises in the vegetable-protein (as soybean) can stop human cancer cell (as mastocarcinoma cell and prostate cancer cell) growth, these have description in following document: " genistein suppresses the human breast growth of cancer cells; the independence of estrogen receptor and hybrid medicine resistant gene ", Peterson and Barnes, biological chemistry and biophysical research communication, 179 volumes, the 1st phase, pp.661-667, on August 30th, 1991; " genistein and biochanin A suppress the Human Prostate Cancer Cells growth but do not make the epidermal growth factor recipient tyrosine autophosphorylation ", Peterson and Barnes, prostate gland, 22 volumes, pp.335-345 (1993) and " soybean suppresses mammary tumor in the mastocarcinoma model ", Barnes etc., mutagen in the food and carcinogens, pp.239-253 (1990).

In above-mentioned isoflavones, some exist with the glucoside that is connected with glucose molecule.Some glucosides (as 6 " OAc Genistoside) comprise the aceticoceptor that is connected to 6 of glucose molecules self.When all isoflavones (comprising glucosides) were useful to medical evaluation, most of useful specific isoflavones were aglucones, and wherein glucose molecule is not connected.These isoflavones are not to be water miscible as glucoside or isoflavone glucoside.Specific isoflavones in this class is daidzein, genistein and glycitein.These glycosides aglucones have following general formula: R wherein ₁, R ₂, R ₃And R ₄Can be selected from by H OH and OCH ₃The group of forming.Therefore the present invention relates to glycosides aglucone and the enriching method that contains the vegetable-protein isolate of these materials.

The method (described in the Japanese patent application 258,669 of Obata etc.) that the glucoside isoflavones is transformed into the aglucone isoflavones is known in this area.This method only reaches moderate transformation, therefore is not so desirable, particularly like this for large-scale commercial production.In addition, remove isoflavones as having instructed from proteinaceous substances, and do not have to describe how to prepare protein extract or the isolate that is rich in the aglucone isoflavones in the known method described in ' 669 applications.Like this, just need a kind of great majority at least, preferably basically all the glucoside isoflavones be converted into the method for aglucone isoflavones, and produce protein extract and the isolate that is rich in the aglucone isoflavones.

Therefore the purpose of this invention is to provide extract and the protein isolate that is rich in the aglucone isoflavones, and the method for producing this class material.This purpose and other purpose especially reach in the detailed description of the present invention of following elaboration.

The invention provides the vegetable protein extract and the isolate that are rich in the aglucone isoflavones, and produce the method for this class material.The method of producing this class extract comprises with the aqueous extractant with the pH that is higher than about vegetable protein material iso-electric point extracts the vegetable protein material that comprises the glucoside isoflavones, and be enough to make most of at least glucoside isoflavones in the extract to be converted into the time of aglucone isoflavones, under temperature and the pH, make the beta-glucosidase enzyme or the esterase reaction of glucoside isoflavones and q.s, produce the extract that is rich in the aglucone isoflavones thus.The present invention also provides the method for producing this class extract, wherein the beta-glucosidase enzyme that replenishes is joined in the said extract, is rich in the extract of aglucone isoflavones with generation.The present invention also provides acquisition to be rich in the method for the protein isolate of aglucone, this method is the iso-electric point of the pH of described extract before regulating to about proteinaceous substances, is rich in the protein isolate of aglucone isoflavones with protein precipitation metallic substance and generation.Then, the isolate that is rich in the aglucone isoflavones that can separate and dewater and produced forms the concentration and separation thing of doing.In addition, the invention provides the method that reclaims isoflavones with higher ratio from vegetable protein material.

Though the present invention will be described with regard to soybean prod, though and this method is particularly suitable for being rich in from the soybean material production extract and the isolate of aglucone isoflavones, yet present method is generally applicable to produce protein extract and the isolate that comprises the plant protein source of isoflavones from various.The example in this class source is the vegetable protein material that comprises the soybean material.As used herein term " soybean material " refers to soybean or any soybean derivatives.

According to the extract of embodiment preferred or the initial substance of isolate is the soybean sheet, has wherein removed oil by solvent extraction.The soybean sheet extracts with the aqueous extractant that pH is higher than about proteinaceous substances iso-electric point, the preferred about 6.0-10.0 of pH, the about 6.7-9.7 of most preferred pH.If require to improve the pH of aqueous extractant (as sodium hydroxide, potassium hydroxide and calcium hydroxide), can use typical alkaline reagents.Required isoflavone compounds typically is dissolved in aqueous extract.In order to reclaim these compounds in the aqueous extract the biglyyest, also require the weight ratio of soybean sheet and extract to be controlled on the specific level, to dissolve inherent isoflavones in the proteinaceous substances as much as possible.

The extraction of protein and isoflavones can (comprise with about 8: 1 to 16: the 1 soybean sheet countercurrent extraction of the weight ratio of aqueous extractant and soybean sheet with the whole bag of tricks, wherein initial extract is used to extract the soybean sheet, and the just extract that contains of protein and isoflavones is provided) carry out.As selection, can use a kind of two step extraction methods, about 10: 1 of the weight ratio of extraction agent and soybean sheet in the initial step wherein, extract the soybean sheet for the second time with fresh extraction agent then, carry out with extraction agent and about 6: 1 of soybean sheet or littler weight ratio, therefore, in two steps the mixed weight of extraction agent and soybean sheet than about 16: the 1 gross weight ratio that is no more than extraction agent and soybean sheet.

Remove after the insoluble substance, the moisture protein extract that comprises the dissolved isoflavones that forms is then reacted with one or more beta-glucosidase enzymes, so that the isoflavones (being connected with glucose molecule) of great majority (preferably whole basically) glucoside forms is changed into the aglucone isoflavones.The optimal pH scope of beta-glucosidase enzyme will depend on the specific beta-glucosidase enzyme that is utilized and change, but typically will change between about 4 and about 8.With enzyme reaction before, the pH of extract is typically adjusted in the strongest about pH scope of certain enzyme activity.Typically pH adjusts by adding edible acid such as acetic acid, sulfuric acid, phosphoric acid, hydrochloric acid or any other suitable reagent.

Beta-glucosidase enzyme can naturally be present in the soybean material or from microorganism growth and produces, and this paper is called " remnants " enzyme, maybe can be added in the protein extract.The enzyme this paper that adds is called " auxiliary enzymes ".Usually, become the aglucone form, then should add auxiliary enzymes if the residual enzyme concentration in soybean material or the extract is not enough to the isoflavones of conversion great majority (preferably whole basically) glucoside forms.Being enough to carry out the enzyme amount that isoflavones changes changes with many factors (comprising the enzyme type of existence, the distribution of enzyme concn, the PH of system and the enzymic activity of existence).In case there are enough enzyme concns, by any of residual enzyme, auxiliary enzymes or two kinds of enzymes, the glucoside isoflavones that comprises in being enough to make most of at least (preferably whole basically) extracts is converted into the time of aglucone form, makes the protein extract and the beta-glucosidase enzyme reaction that contain the dissolved isoflavones under temperature and the pH.

Preferred auxiliary beta-glucosidase enzyme comprises biological polygalacturonase 100L and 300L, biological polygalacturonase OK70L, Sumylact L F and galactenzyme.Sumylact L F is by the international enzyme of Amano company, P.O.Box1000, and Troy, VA22974 provides, the optimal pH scope of this kind of enzyme is about 4 to 6, and galactenzyme is by NovoIndustries, enzyme portion, Novo Alle, DK-2880 Bagsvaerd, Denmark provides, and the optimal pH scope of this kind of enzyme is about 7.Biological polygalacturonase 100L, biological polygalacturonase 300L and biological polygalacturonase OK 70L be by Quest International, Sarasota, and Florida provides.The auxiliary enzymes that adds sufficient amount is an aglucone to transform most of at least (preferably whole basically) glucoside isoflavones.Be necessary to add under the situation of auxiliary enzymes, the enzyme amount of adding is in the weight of butt proteins precipitate about 0.5% to about 5%.

Another kind of suitable enzyme is an esterase.These enzymes are thought the method that is very suitable for embodiment preferred as herein described, because they are the glucoside isoflavones by remove acetic ester and malonic ester groups converted acetic ester and malonic ester conjugate from the conjugate of isoflavones.In most of embodiment preferred, utilize two types enzyme beta-glucosidase enzyme and esterase.

The method of embodiment preferred is single stage method preferably, and in the relatively short time, finishes the very conversion of the isoflavones of high level (from the glucoside form to the aglucone form) economically than being easier to.As used herein term " step ' reaction method refers to wherein some method parameter value generally speaking maintained reaction method in reaction process.These method parameters comprise pH and temperature.

The very high degree that transforms is such, and the isoflavones of the glucoside form that exists in therefore most of at least (preferably whole basically) soybean material extracts is converted into the aglucone form.Term " great majority " refers to that the glucoside isoflavones is converted into the degree of aglucone isoflavones at least about 50%.Term " whole basically " refers to degree that the glucoside isoflavones is converted into the aglucone isoflavones at least about 80%, most preferred about at least 90%.

Though, believe that surprising and conversion beyond thought height as herein described are that combination by the method parameter that utilizes in the single step reaction method causes without wishing to be held to any special theory.Preferably, the pH of reactive system is maintained at about 4 to 8 value (perhaps approximately so), and before most preferably enzyme and isoflavones conjugate reacted in the single step reaction method, the pH of reactive system remained on the strongest value of enzymic activity.Preferably, the temperature of reactive system is maintained at about 40 ℃ to about 60 ℃ (perhaps approximately so), and most preferably the temperature of reactive system is maintained at about 60 ℃ in the single step reaction method.Usually, by one step process as herein described, finishing basically all, the glucoside isoflavones was converted into the aglucone time necessary about 2 hours to 24 hours.

After one or more beta-glucosidase enzyme reactions, by adding acid, pH is adjusted to soy proteinaceous iso-electric point, usually between about 4.0 to 5.0, preferably between about 4.4 to 4.6.Adjust pH contains the curds form of less solubility aglucone to isoelectric precipitation protein.At post precipitation, curdled milk or sedimentary protein are separated from whey, as be rich in the protein isolate of aglucone isoflavones by centrifugal formation.

In preferred embodiments, remove the aglucone isoflavones in order to reduce fully from protein precipitation, although the dissolving of aglucone in water given birth to littler than other isoflavones, still can provide the isolate that is rich in the aglucone isoflavones, but will avoid washing fully or the proteinaceous substances of minimum ground washing precipitation.Therefore the protein that washes Acid precipitation with water can be avoided fully, maybe can be limited to the single washing of water, and the weight ratio of water and sedimentary proteinaceous substances is between about 2: 1 to 6: 1 in this method.Although the less isoflavones of washing and recycling more fully, the deficiency of the washing of the curdled milk of this Acid precipitation provides the isolate of the isoflavones that is rich in desired level.The washing of moderate provides the protein isolate of the daidzein content with the about 1.5-3.5mg/g genistein of butt and about 1.0-3.0mg/g.

Then, the protein of Acid precipitation is dewatered by centrifugal or concentrated combination, and dry in a usual manner.Though it is preferred utilizing conventional drying technology (as spraying drying to form the exsiccant isolate), embodiment preferred is not limited to dewater with special mode.Method described herein provides the isolate of the aglucone isoflavones amount with increase.

The present invention also provides the method that reclaims isoflavones from vegetable protein material (as the soybean material) with very high ratio.By method described herein, based on the accessible recovery levels of whole special isoflavones typically at least 50% of form of ownership in the vegetable protein material of beginning, preferably 65%, most preferably 80%.Though, believe that height retrieves from conversion reaction described herein and the various process operations of also describing without wishing to be held to any special theory.At a particular stage of processing, be the less aglucone form of solvability by transforming soluble relatively glucoside isoflavones conjugate, it is possible reclaiming high per-cent isoflavones (coming from feed) in product.

The following example has been described specific but nonrestrictive embodiment of the present invention.

Experiment

In 5 gram water, prepare sample by the skimmed soy beans sheet (powder) that adds 5 gram extractions, and adjustment pH is 7 and 8.Add 0.25 gram Sumylact L F or galactenzyme to every kind of suspension, so in each sample, in solid weight, enzyme concn is about 5%.Sample is at 40 ℃ and 60 ℃ of incubations.Add before the enzyme (t=0) and under target temperature incubation extract small sample after 24 hours.Behind the incubation 24 hours, have the middle isoflavones variation of soybean sheet (powder) of Sumylact L F or galactenzyme and the per-cent that distributes and be displayed in Table 1.Add before the auxiliary enzymes, sample is sterilization not, and microorganism and pollutent growth are not suppressed.

Table 1

6 " OMAL-6 "-OAC 6 " OML-6 "-OAC 6 " OMAL sample Genistoside Genistoside Genistoside Genistoside isoflavone aglycone isoflavone aglycone isoflavone aglycone isoflavone aglycone GLYCITIN GLYCITIN glycitein

% % % % % % % % % % %t=0 16 80 04 16 79 13 22 62 16pH7.0; 40 ℃; The not enzyme-added 4 48 0 48 3 51 0 46 0 42 58 lactase F of t=24 2 39 0 59 2 41 0 57 0 30 70 galactenzymes 3 45 0 51 2 49 1 48 0 40 60pH7.0; 60 ℃; The not enzyme-added 5 22 0 73 7 33 0 60 4 21 75 lactase F of t=24 10 32 0 59 10 35 3 52 6 23 71 galactenzymes 4 22 0 76 5 33 0 62 0 23 77pH8.0; 40 ℃; The not enzyme-added 6 49 0 47 3 50 2 45 0 43 57 lactase F of t=24 3 39 0 58 3 40 3 55 0 29 71 galactenzymes 5 46 0 49 4 48 0 47 0 40 60pH8.0; 60 ℃, the not enzyme-added 2 14 0 84 3 26 3 70 0 15 85 lactase F of t=24 6 24 0 80 8 30 3 59 5 22 74 galactenzymes 2 14 0 84 3 24 6 67 0 16 84

These data show by the accessible transforming degree of the combination of residual enzyme and auxiliary enzymes.The source of residual enzyme can be microorganism growth or endogenous soybean enzyme.It is in 24 hours the soybean sheet (powder) of 8,60 ℃ of following incubations that the isoflavones conjugate occurs in pH to the remarkable conversion of aglucone.The concentration of the isoflavones of each type described herein is whole based on the form of ownership of the isoflavones of that type.

Another series of samples is by forming the 16% aqeous suspension preparation of skimmed soy beans sheet.The pH of sample adjusts to 4.5 and 7, and 45 ℃ of incubations 24 hours.Got small sample at 0 and 24 hour.Analyze the isoflavone content of all samples.Table 2 shows after pH4.5 and 7,45 ℃ of following incubations 24 hours, the variation of the isoflavones distribution per-cent that calculates in the skimmed soy beans sheet.

Table 2

6 " OMAL-6 "-OAC 6 " OML-6 "-OAC 6 " OMAL sample Genistoside Genistoside Genistoside Genistoside isoflavone aglycone isoflavone aglycone isoflavone aglycone isoflavone aglycone GLYCITIN GLYCITIN glycitein

% % % % % % % % % % %t=0 soybean sheet

49 46 04 49 44 33 44 33 2245 ℃, pH7.0, t=24 soybean sheet

3 28 0 69 2 35 5 59 0 28 7345 ℃, pH4.5, t=24 soybean sheet

19 42 0 39 17 48 4 31 14 37 49

These data show by the accessible transforming degree of residual enzyme in the proteinaceous substances.Behind the incubation 24 hours, be 7 at pH, temperature is 45 ℃ of obvious conversions that take place the isoflavones conjugate to aglucone.

In another serial experiment, studied the per-cent that reclaims derived from genistein and daidzein in the protein isolate of soybean.By measuring the amount of genistein (or daidzein) in the isolate, and represent this amount, obtain reclaiming per-cent with per-cent based on the total amount of the genistein (or daidzein) of form of ownership in the soybean initial substance.The 100g defatted soyflour is with 1, the 000g water extraction, and it is under 32 ℃ temperature, and to adjust pH be 9.7 by adding sodium hydroxide.This provides the weight ratio of 10: 1 water and soyflour.Soyflour is separated from extract, and be 9.7 to have pH, temperature is that 32 ℃ 600g aqueous extract extracts once more.Second extraction step provides the weight ratio of 6: 1 water and soyflour.By the centrifugation soyflour, for the first time and for the second time extract mixture and, and adjust the slurries of pH to 4.5 with the curdled milk that forms soybean whey and Acid precipitation.These slurries are heated to 50 ℃, and press 2% adding Sumylact L F of enzyme curdled milk dry weight.Make slurries react 16 hours down, to guarantee to finish of the conversion of glucoside isoflavones to the aglucone form at 50 ℃.The curdled milk of Acid precipitation by the centrifugal isolate that is rich in aglucone with formation that separates from whey.Avoid the curdled milk of the further washing precipitation of water.The amount of the genistein that in isolate, reclaims be the Genistoside of form of ownership in the starting soybean material (defatted soyflour) and genistein total amount 86%.Similarly, the amount of the daidzein that reclaims in the isolate is 75%.

Following is the description that is used for the method for quantitative soybean prod isoflavones.By the 80/20 methanol solvent of 0.75g sample (spraying drying or fine grinding powder) and 50ml, extract isoflavones from soybean prod.Mixture at room temperature shook 2 hours with orbital shaker.After 2 hours, remaining undissolved material is removed by the Whatman42 filter paper filtering.5ml filtrate is with 4ml water and the dilution of 5ml methyl alcohol.

The isoflavones of extracting utilizes Beckman C18 reversed-phase column to separate through HPLC (high performance liquid chromatography).Isoflavones is expelled on the post, and uses solvent gradient elution, begin to use 88% methyl alcohol, 10% water and 2% glacial acetic acid are used 98% methyl alcohol and 2% glacial acetic acid at last.Flow velocity with the 0.4ml/ branch, all isoflavones-Genistosides, 6 " O-acetyl colors wood glycosides; 6 "-O-malonyl-Genistoside, genistein, isoflavone aglycone, 6 " O-acetyl isoflavone aglycone; 6 "-O-malonyl-isoflavone aglycone, isoflavone aglycone, glycitin and its derivative and glycitein are clearly differentiated.The UV that the peak detects by 262nm absorbs.Differentiate that the peak carries out with mass spectrograph.

By utilizing from Indofine chemical company, Sommerville, the pure standard substance that NJ bought (Genistoside, genistein, isoflavone aglycone and daidzein) are finished quantitatively.Calculate each response factor (total area/concentration) of above-claimed cpd, and be used to calculate the quantity of unknown sample.Do not have pure standard substance available for puting together form, suppose that response factor is the response factor of parent molecule, but the difference of molecular weight is proofreaied and correct.The response factor of glycitin is assumed to the response factor of the Genistoside of calibration molecule amount difference.

This method provides the quantity of each individual isoflavones.For simplicity, can calculate total genistein, total daidzein and total glycitein, and if all put together form and be converted into their non-forms of puting together separately, can represent the set weight of these compounds.These total amounts also can directly be measured by transforming the method for puting together form with acid hydrolysis.

Certainly, be appreciated that aforesaid only is the preferred embodiment of the invention, can carry out various variations and change under the situation of the spirit and scope that do not deviate from additional claim and proposed, this can explain according to the principle (comprising the equivalent theory) of patent law.

Claims (5)

1. vegetable-protein isolate, it comprises and has the protein isolate of 1.5mg/g dry basis genistein content at least.

2. the vegetable-protein isolate of claim 1, wherein said protein isolate has the about 3.5mg/g dry basis genistein content of about 1.5-.

3. the vegetable-protein isolate of claim 1, wherein said protein isolate have 1.0mg/g butt daidzein content approximately at least.

4. vegetable-protein isolate, it comprises and has the protein isolate of 1.0mg/g butt daidzein content approximately at least.

5. the vegetable-protein isolate of claim 4, wherein said protein isolate has the about 3.0mg/g butt of about 1.0-daidzein content.