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Updated: Aug 30, 2025
Separation of Bioactive Small Molecules, Peptides from Natural Sources and Proteins from Microbes by Preparative Isoelectric Focusing IEF Method
Published on: June 14, 2020
Separation of soy isoflavones from soy sauce residue by MIL-100(Fe)
Yunhui Cheng1, Shihua Luo2, Fuqi Huang2
1Hunan Provincial Key Laboratory of Cytochemistry, School of Food and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China; School of Food Science and Engineering, Qilu University of Technology, Jinan 250353, China.
Abstract:
Soy sauce residue (SSR) is a valuable biological resource, which contains soy isoflavones (SIs) with antioxidant activity and can be used to scavenge radicals. Herein, MIL-100(Fe) was synthesized for the extraction of SIs from SSR. Under the optimal adsorption conditions, the adsorption capacity of MIL-100(Fe) for SIs was 51.81 mg/g, which could achieve a purity of 56.17% and a recovery of 93.8%. These results demonstrated MIL-100(Fe) possessed effective properties of adsorption and purification for SIs. The content of SIs in the purified product was 167 times than that of SSR. The purified total SIs had a good antioxidant activity. The established method had a good scavenging ability toward 2, 2-diphenyl-1-picrylhydrazyl, superoxide and hydroxyl radicals, with IC50 values of 0.177, 0.116 and 0.082 mg/mL, respectively. Besides, the ferrous ion chelating potency was better than others, with IC50 values of 0.63 ± 0.0044 mg/mL. The established method was suitable for large-scale separation of purified total SIs and provided a reference for purification of bioactive factors from complex substrates.
