Changes of isoflavone in soybean cotyledons soaked in different volumes of water

Food Chemistry

Volumn 119, Issue 4, 2010, Pages 1605-1612

  Góes Favoni, Silvana Pedroso ^a   Carrão Panizzi, Mercedes C ^b   Beleia, Adelaide ^a  

^a STATE UNIVERSITY OF LONDRINA   (Brazil)

^b EMBRAPA CERRADOS   (Brazil)

Author keywords

Glucosidase; Hydrothermal treatment; Isoflavones; Soy; Soy flour

Indexed keywords

AGLYCONE; BETA GLUCOSIDASE; DAIDZEIN; GENISTEIN; ISOFLAVONE; WATER;

ARTICLE; COTYLEDON; CULTIVAR; ENZYME ACTIVITY; NONHUMAN; SOYBEAN; WATER TEMPERATURE;

BOVINE RESPIRATORY SYNCYTIAL VIRUS; GLYCINE MAX;

EID: 70449628920     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.09.051     Document Type: Article

References (27)

1. Barnes S., Kirk M., and Coward L. Isoflavones and their conjugates in soy foods: Extraction conditions and analysis by HPLC-mass spectrometry. Journal of Agriculture and Food Chemistry 42 (1994) 2466-2474
2. Berhow M.A. Modern analytical techniques for flavonoid determination. In: Buslig B.S., and Manthey J.A.E. (Eds). Flavonoids in the living cell Vol. 505 (2002), Kluwer Academic/Plenum Publishers, New York 61-76
3. Burr I., and Foster L.A. A test for equality of variance. West lafayette (1972), University of Purdue 26
4. Carrão-Panizzi M.C., Góes-Favoni S.P., and Kikuchi A. Extraction time for soybean isoflavone determination. Brazilian Archives of Biology and Technology 45 (2002) 515-518
5. Carrão-Panizzi M.C., Góes-Favoni S.P., and Kikuchi A. Hydrothermal treatments in the development of isoflavone aglycones in soybean (Glycine max (L.) Merrill) grains. Brazilian Archives of Biology and Technology 47 (2004) 225-232
6. Carrão-Panizzi M.C., Kitamura K., Beléia A.D.P., and Oliveira M.C.N. Influence of growth locations on isoflavone contents in Brazilian soybean cultivars. Breeding Science 48 (1998) 409-413
7. Chien J.T., Hsieh H.C., Kao T.H., and Chen B.-H. Kinetic model for studying the conversion and degradation of isoflavones during heating. Food Chemistry 91 (2005) 425-434
8. Coward L., Smith M., Kirk M., and Barnes S. Chemical modification of isoflavones in soy foods during cooking and processing. American Journal of Clinical Nutrition 68 (1998) 1486S-1491S
9. Eldridge A.C., and Kwolek W.F. Soybean isoflavones: Effect of environment and variety on composition. Journal of Agriculture and Food Chemistry 31 (1983) 394-396
10. Góes-Favoni, S. P. (2002). Desenvolvimento de Farinha de Soja [Glycine max (L.) Merrill] com Maior Teor de Genisteína. Londrina, 2002. Dissertação (Mestrado em Ciência de Alimentos), Universidade Estadual de Londrina, Londrina, Brazil.
11. Góes-Favoni S.P., Beléia A.D.P., Carrão-Panizzi M.C., and Mandarino J.M.G. Isoflavones em produtos comerciais de soja. Ciência e Tecnologia de Alimentos 24 (2004) 582-586
12. Góes-Favoni, S. P., Beléia, A. D. P., & Carrão-Panizzi, M. C. (2004). Efeito da hidratação sobre a atividade de β-glicosidase da soja [Glycine max (L.) Merrill]. In XIX Congresso Brasileiro de Ciência e Tecnologia de Alimentos, Recife, Pernambuco, Anais, Recife, Brazil.
13. Grün I.U., Adhikari K., Li C., Li Y., Lin B., Zhang J., et al. Changes in the profile of genistein, daidzein, and their conjugates during thermal processing of tofu. Journal of Agriculture and Food Chemistry 49 (2001) 2839-2843
14. Izumi T., Piskula M.K., Osawa S., Obata A., Tobe K., Saito M., et al. Soy isoflavone aglycones are absorbed faster and in higher amounts than their glucosides in humans. The Journal of Nutrition 130 (2000) 1695-1699
15. Kao T.H., Lu Y.F., Hsieh H.C., and Chen B.H. Stability of isoflavone glucosides during processing of soymilk and tofu. Food Research International 37 (2004) 891-900
16. Matsuura M., and Obata A. Β-glucosidases from soybeans hydrolyse daidzin and genistin. Journal Food Science 58 (1993) 144-147
17. Matsuura M., Obata A., and Fukushima D. Objectionable flavor of soy milk developed during the soaking of soybeans and its control. Journal Food Science 54 (1989) 602-605
18. Murphy P.A., Barua K., and Hauck C.C. Solvent extraction selection in the determination of isoflavones in soy foods. Journal of Chromatography 777 (2002) 129-138
19. Rostagno M.A., Palma M., and Barroso C.G. Short-term stability of soy isoflavones extracts: Sample conversion aspects. Food Chemistry 93 (2005) 557-564
20. SAS Institute. Software 8.2 version (1999), SAS Institute Inc., Cary, NC
21. Setchell K.D.R. Phytoestrogens: The biochemistry, physiology, and implications for human health of soy isoflavones. American Journal of Clinical Nutrition 68 Suppl. (1998) 1333S-1346S
22. Shapiro S.S., and Wilk M.B. An analysis of variance tests for normality. Biometrika 52 (1965) 591-611
23. Toda T., Sakamoto A., Takayanagi T., and Yokotsuka K. Changes in isoflavone compositions of soybean during soaking in water. Food Science and Technology Research 7 (2001) 171-175
24. Tsukamoto C., Shimada S., Igita S., Kudou S., Kokubun M., Okubo K., et al. Factors affecting isoflavone content in soybean seeds: Changes in isoflavones, saponins, and composition of fatty acids at different temperatures during seed development. Journal of Agriculture and Food Chemistry 43 (1995) 1184-1192
25. Tukey J.W. One degree of freedom for non-additivity. Biometrics 5 (1949) 232-242
26. Wang H.-J., and Murphy P.A. Mass balance study of isoflavones during soybean processing. Journal of Agriculture and Food Chemistry 44 (1996) 2377-2383
27. Zonta, E. P., Machado, A. A., & Júnior, P. S. (1982). Sistema de Análise Estatística - SANEST, Registro na SEI no. 066060. UFPEL, Pelotas, RS, Brazil.