Hydrolysis Optimization of Isoflavone Conversion in Soy Germ (Chiang Mai 60) Using Response Surface Methodology (RSM)

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Sriwiang Tipkanon
Ratchanee Charoen
Wanticha Savedboworn
Ahmed Moursy Abdallah

Abstract

Response surface methodology (RSM) was employed to optimize the hydrolysis conditions of isoflavone conversion in soy germ by using central composite design (CCD) of three factors. A five-level, three variables design was adopted. The three independent variables investigated in this experiment were pH (X1) 3 – 8; reaction temperature (X2) 25 – 75 °C; and reaction time (X3) 2 – 12 h. Dependent variables were highly fitted to the regression equation for the both of total amount of isoflavone glucosides (Y1) and total amount of isoflavone aglycones (Y2). The high regression coefficient values indicated that the variables were highly fitted to the regression equation for the both of total isoflavone glucosides (R2 = 0.937) and total isoflavone aglycones (R2 = 0.956) concentration. Optimum hydrolysis conditions for maximizing the determination of total isoflavone aglycones content were: pH = 5.3, reaction temperature = 51 °C and reaction time = 7.5 h.

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How to Cite
Tipkanon, S., Charoen, R., Savedboworn, W., & Abdallah, A. M. (2015). Hydrolysis Optimization of Isoflavone Conversion in Soy Germ (Chiang Mai 60) Using Response Surface Methodology (RSM). Applied Science and Engineering Progress, 8(2), 127–135. Retrieved from https://ph02.tci-thaijo.org/index.php/ijast/article/view/67470
Section
Research Articles
Author Biographies

Sriwiang Tipkanon, Department of Innovation and Product Development Technology, Faculty of Agro-Industry, King Mongkut’s University of Technology North Bangkok, Prachinburi Campus, Prachinburi, Thailand

Department of Innovation and Technology of Product Development

Wanticha Savedboworn, Department of Agro-Industry Technology and Management, Faculty of Agro-Industry, King Mongkut’s University of Technology North Bangkok, Prachinburi Campus, Prachinburi, Thailand

Department of Agro-Industry Technology Management

Ahmed Moursy Abdallah, Department of Food and Dairy Sciences and Technology, Faculty of Environmental Agricultural Science, Suez Canal University, El-Arish, Egypt

Department of Food and Dairy Sciences and Technology