Kinetics of daidzin and genistin transformations and water absorption during soybean soaking at different temperatures

Food Chemistry

Volumn 111, Issue 1, 2008, Pages 13-19

  Wardhani, Dyah Hesti ^a   Vázquez, José Antonio ^a,b   Pandiella, Severino S ^a  

^a UNIVERSITY OF MANCHESTER   (United Kingdom)

^b INSTITUTO DE INVESTIGACIONES MARINAS   (Spain)

Author keywords

Daidzein; Daidzin; Genistein; Genistin; Isoflavones; Mathematical kinetic models; Soaked soybeans

Indexed keywords

BETA GLUCOSIDASE; DAIDZEIN; DAIDZIN; GENISTEIN; GENISTIN; ISOFLAVONE; WATER;

ARTICLE; BIOTRANSFORMATION; EMPIRICISM; ENZYME ACTIVITY; EVOLUTION; HIGH TEMPERATURE; KINETICS; MATHEMATICAL MODEL; MOISTURE; SOYBEAN; TEMPERATURE DEPENDENCE; WATER ABSORPTION;

GLYCINE MAX;

EID: 43849090977     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.03.018     Document Type: Article

References (36)

1. AACC (1995). American association of cereal chemistry – Approved methods.
2. D.F. Birt S. Hendrich W. Wang Dietary agents in cancer prevention: Flavonoids and isoflavonoids Pharmacology and Therapeutics 90 2001 157 177
3. M. Careri L. Elviri A. Mangia Validation of a high-performance liquid chromatographic method for determination of isoflavonoids in soybeans. Study of the extraction procedure by experimental design Chromatographia 54 2001 45 50
4. M.C. Carrao-Panizzi S.P. de Goes-Faroni A. Kikuchi Hydrothermal treatments in the development of isoflavone aglycones in soybean ( Glycine max (L.) Merrill ) grains Pesquisa Agropecuaria Brasileira 47 2004 225 232
5. J.T. Chien H.C. Hsieh T.H. Kao B.H. Chen Kinetic model for studying the conversion and degradation of isoflavones during heating Food Chemistry 91 2005 425 434
6. H. Esaki H. Onozaki S. Kawakishi T. Osawa Antioxidant activity and isolation from soybeans fermented with Aspergillus spp. Journal of Agricultural and Food Chemistry 45 1997 2020 2024
7. N.A. Ghannam Modelling textural changes during the hydration process of red beans Journal of Food Engineering 38 1998 341 352
8. N.A. Ghannam B. Mckenna The application of Peleg´s equation to model water absorption during the soaking of red kidney beans ( Phaseoulus vulgaris L.) Journal of Food Engineering 32 1997 391 401
9. A. Gowen N. Abu-Ghannam J. Frias J. Oliveira Influence of pre-blanching on the water absorption kinetics of soybeans Journal of Food Engineering 78 2007 965 971
10. A.P. Griffith M.W. Collison Improved methods for the extraction and analysis of isoflavones from soy-containing foods and nutritional supplements by reserved-phase high-performance liquid chromatography and liquid chromatography–mass spectrometry Journal of Chromatography A 913 2001 397 413
11. H.C. Hsieh T.H. Kao B.H. Chen A fast HPLC method for analysis of isoflavones in soybeans Journal of Liquid Chromatography and Related Technology 27 2004 315 324
12. T.H. Kao Y.F. Lu H.C. Hsieh B.H. Chen Stability of isoflavone glucosides during processing of soymilk and tofu Food Research International 37 2004 891 900
13. J.-A. Kin I.-M. Chung Change in isoflavone concentration of soybean ( Glycine max L.) seeds at different growth stages Journal of the Science of Food and Agriculture 87 2007 496 503
14. J.A. Kim W.S. Jung S.C. Chun C.Y. Yu K.H. Ma J.G. Gwag A correlation between the level of phenolic compounds and the antioxidant capacity in cooked-with-rice and vegetable soybean ( Glycine max L.) varieties European Food Research and Technology 224 2006 259 270
15. S.J. Lee I.M. Chung J.K. Ahn J.T. Kim S.H. Kim S.J. Hahn Variation in isoflavone of soybean cultivars with location and storage duration Journal of Agricultural and Food Chemistry 51 2003 3383 3389
16. C.-H. Lin Y.-T. Wei R.-C. Yu C.-C. Chou Cultivation temperature and length affect the antioxidant activity and total phenolic content of soybean koji prepared with Aspergillus awamori Journal of Food and Drug Análisis 14 2006 74 79
17. K.S. Liu Soybeans: Chemistry, technology, and utilization 1997 Chapman and Hall New York
18. W.Y.L. Lo K.H. Steinkra D.B. Hand W.F. Wilkens L.R. Hackler Yields of extracted solids in soymilk as affected by temperature of water of various pre-treatments of beans Food Technology 22 1968 1322 1330
19. M. Matsuura A. Obata β-Glucosidases from soybeans hydrolyze daidzin and genistin Journal of Food Science 58 1993 144 147
20. M.A. Matsuura A. Obata D. Fukushima Objectionable flavor of soymilk developed during the soaking of soybeans and its control Journal of Food Science 54 1989 602 605
21. P. McCue K. Shetty Role of carbohydrate-claving enzyme in phenolic antioxidant mobilization from whole soybean fermented with Rhizopus oligosporus Food Biotechnology 17 2003 27 37
22. M. Messina V. Messina K.D.R. Setchell The simple soybean and your health 1994 Avery Publishing Group New York
23. Z. Pan W. Tangratanavalee Characteristics of soybeans as affected by soaking conditions Lebensmittel-Wissenschaft und-technologie – Food Science and Technology 36 2003 143 151
24. M. Peleg An empirical model for the description of moisture sorption curves Journal of Food Science 53 1988 1216 1219
25. Y.H. Pyo T.C. Lee Y.C. Lee Enrichment of bioactive isoflavones in soymilk fermented with β-glucosidase-producing lactic acid bacteria Food Research International 38 2005 551 559
26. A.M. Romero M.M. Doval M.A. Sturla M.A. Judis Antioxidant properties of polyphenol-containing extract from soybean fermented with Saccharomyces cerevisiae European Journal Lipid Science and Technology 106 2004 424 431
27. H.E. Snyder T.W. Kwon Soybean utilization 1987 Nostrand Reinhold Company New York
28. P.A. Sopade J.A. Obekpa Modelling water absorption in soybean, cowpea and peanuts at three temperatures using Peleg’s equation Journal of Food Science 55 1990 1084 1087
29. P.A. Sopade J.A. Obekpa The use of Peleg´s equation to model water absorption in some cereal grains during soaking Journal of Food Engineering 15 1992 269 283
30. T. Toda A. Sakamoto T. Takayanagi K. Yokotsuka Changes in isoflavone composition of soybean during soaking in water Food Science Technology Research 6 2001 314 319
31. D. Tsangalis J.F. Ashton A.E.J. McGill N.P. Shah Enzymatic transformation of isoflavone phytoestrogens in soymilk by β-glucosidase-producing bifidobacteria Journal of Food Science 67 2002 3104 3113
32. N.A. Vaidya K. Mathias B. Ismail K.D. Hayes C.M. Corvalan Kinetic modeling of manlonylgenistin and malonyldaidzin conversions under alkaline conditions and elevated temperatures Journal of Agricultural and Food Chemistry 55 2007 3408 3413
33. G.J. Wang S.S. Kuan O.J. Francis G.M. Ware A.S. Carman A simplified HPLC method for the determination of phytoestrogens in soybean and its processed products Journal of Agricultural and Food Chemistry 38 1990 185 190
34. H.J. Wang P.A. Murphy Isoflavone content in commercial soybean foods Journal of Agricultural and Food Chemistry 42 1994 1666 1673
35. H.J. Wang P.A. Murphy Mass balance of isoflavone during soybean processing Journal of Agricultural and Food Chemistry 44 1996 2377 2383
36. D. Zhu N.S. Hettiarachchy R. Horax P. Chen Isoflavone contents in germinated soybeans seeds Plant Foods for Human Nutrition 60 2005 147 151