Optimization of isoflavone production from fermented soybean using response surface methodology

Harisun Yaakob, and Mailin Misson, and Roslinda Abd Malek, and Muhammad Fauzi Abdul Jalil, and Mohd Roji Sarmidi, and Ramlan Aziz, (2011) Optimization of isoflavone production from fermented soybean using response surface methodology. Food Science and Biotechnology, 20 (6). pp. 1525-1531. ISSN 2092-6456


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This study was conducted to investigate the interaction effects among process variables during isoflavone production and optimized the yield of isoflavone. A response surface methodology (RSM) was employed to study the relationships of fermentation temperature, time, and starter culture on daidzin and daidzein as an isoflavone product. The experiments were designed using central composite by applying 24 factorial designs with 2 center points. Fermented soybean produced a maximum of 1,284.14 μg/g daidzin at an optimum temperature of 29.39°C, fermentation duration at 32.06 h and starter culture content of 0.96%(w/w). Meanwhile, an optimum daidzein (1,663.85 μg/g) was obtained at 35°C and 48 h fermentation process with 0.5%(w/w) starter culture. Validation study showed the observed and predicted values were in compliance with 5% level of significance. The RSM was successful in identifying the optimum conditions for the isoflavone production.

Item Type: Article
Uncontrolled Keywords: isoflavone, response surface methodology (RSM), daidzin, daidzein
Subjects: T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions: SCHOOL > Biotechnology Research Institute (BRI)
Depositing User: Unnamed user with email storage.bpmlib@ums.edu.my
Date Deposited: 04 Mar 2016 02:52
Last Modified: 16 Oct 2017 07:22
URI: http://eprints.ums.edu.my/id/eprint/12808

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