Abstract: The present invention provides a process for producing an aglucone isoflavone enriched vegetable flour or grit from a vegetable material containing isoflavone glucosides. A vegetable material containing isoflavone glucosides is slurried in water and the isoflavone glucosides are contacted with an enzyme effective to convert isoflavone glucosides to aglucone isoflavones. A vegetable flour or grit containing the aglucone isoflavones is recovered from the slurry.

Abstract: A vegetable protein flour or grit is provided which is rich in aglucone isoflavones. In one embodiment, the vegetable protein flour or grit contains at least 400 parts per million of genistein and 400 ppm of daidzein. In another embodiment the vegetable protein flour or grit contains at least 50% genistein and daidzein relative to all genistein family isoflavones and daidzein family isoflavones, respectively.

Abstract: The present invention provides a process for producing an aglucone isoflavone enriched vegetable flour or grit from a vegetable material containing isoflavone glucosides. A vegetable material containing isoflavone glucosides is slurried in water and the isoflavone glucosides are contacted with an enzyme effective to convert isoflavone glucosides to aglucone isoflavones. A vegetable flour or grit containing the aglucone isoflavones is recovered from the slurry.

Abstract: An aglucone isoflavone enriched vegetable protein whey, whey protein material, high genistein material, high daidzein material, and aglucone isoflavone material are provided, as well as a process for producing the same from a vegetable protein whey. Isoflavone conjugates in a vegetable protein whey are converted to isoflavone glucosides by treating the whey at a temperature and a pH for a period of time sufficient to effect the conversion. The isoflavone glucosides are converted to aglucone isoflavones by enzymatic reaction to produce an aglucone isoflavone enriched vegetable protein whey. Aglucone isoflavone whey protein material is recovered from the aglucone isoflavone enriched vegetable protein whey. A high genistein content material, a high daidzein content material, and an aglucone isoflavone material are produced from an alcohol extract of the aglucone isoflavone whey protein material.

Abstract: Disclosed are methods for converting isoflavone conjugates in vegetable protein materials to isoflavone aglucones by forming an aqueous mixture of a vegetable protein material containing isoflavone conjugates, converting the isoflavone conjugates to isoflavone glucones, and converting the isoflavone glucones to isoflavone aglucones. The vegetable protein material may also contain isoflavone glucones which are converted to isoflavone aglucones. The isoflavone conjugates, isoflavone glucones, or isoflavone aglucones present in the vegetable protein material may be removed from the vegetable materials before, during, or after the conversion process.

Abstract: An aglucone is isoflavone enriched vegetable protein extract and protein material are provided, as well as a high genistein content material and a high daidzein content material. Isoflavone conjugates in a vegetable material are converted to isoflavone glucosides by treating the vegetable material at a temperature and a pH for a period of time sufficient to effect the conversion. The isoflavone glycosides are converted to glucose isoflavones by enzymatic reaction. The vegetable material is extracted with an aqueous extractant having a pH above about the isoelectric point of protein in the vegetable material to extract protein and the isoflavones either before or after conversion of the isoflavone conjugates to isoflavone glucosides or the conversion of the isoflavone glucosides to aglucone isoflavones. An aglucone isoflavone enriched protein material is produced by precipitating the protein and aglucone isoflavones from the extract.