Preparative chromatographic purification and surfactant properties of individual soyasaponins from soy hypocotyls

Decroos, Karel, Vincken, Jean-Paul, Van Koningsveld, Gerrit A., Gruppen, Harry and Verstraete, Willy (2007) Preparative chromatographic purification and surfactant properties of individual soyasaponins from soy hypocotyls. Food Chemistry, 101 1: 324-333. doi:10.1016/j.foodchem.2006.01.041


Author Decroos, Karel
Vincken, Jean-Paul
Van Koningsveld, Gerrit A.
Gruppen, Harry
Verstraete, Willy
Title Preparative chromatographic purification and surfactant properties of individual soyasaponins from soy hypocotyls
Journal name Food Chemistry   Check publisher's open access policy
ISSN 0308-8146
Publication date 2007-01-01
Year available 2006
Sub-type Article (original research)
DOI 10.1016/j.foodchem.2006.01.041
Volume 101
Issue 1
Start page 324
End page 333
Total pages 10
Place of publication London
Publisher Elsevier
Language eng
Subject 090801 Food Chemistry and Molecular Gastronomy (excl. Wine)
Abstract The amphipathic character of soyasaponins and their consequent biological and technological properties are well-recognised. However, mainly due to the absence of purified compounds, no data are available on the amphiphilic surfactant properties of individual soyasaponins. In this study we developed a preparative method for the purification of the main soyasaponins species from soy germ. Reversed-phase chromatography (Source 15 RPC) gave a good resolution of the various soyasaponins, and was used for the purification of non- and fully-acetylated soyasaponin Ab, DDMP-conjugated and unconjugated soyasaponins Ba and Bb. For these compounds, the critical micelle concentration (CMC), the minimal attainable surface tension (γCMC) and the surface density (Γmax) were determined using the Wilhelmy plate method. The order of CMC values was as follows: soyasaponin Bb < Ba < βg < αg < Ab < non-acetylated Ab, and the CMC was found to range from 0.56 and to 3.2 g/L. It was concluded that the number of sugar side chains, the presence of acetyl groups and the presence of a DDMP-group are the main factors influencing the CMC of soyasaponins.
Keyword Soyasaponin
CMC
Surface tension
Reversed-phase preparative chromatography
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Non-UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: Excellence in Research Australia (ERA) - Collection
Advanced Water Management Centre Publications
 
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Created: Tue, 17 Feb 2009, 00:10:34 EST by Joanne Mellor on behalf of Advanced Water Management Centre