Analysis of water-soluble bioactive compounds in commonly consumed soymilk in China

Journal of Food Composition and Analysis

Volumn 46, Issue , 2016, Pages 29-35

  Li, Yi Ran ^a,b   Yun, Ting Ting ^a   Liu, Shan ^a   Qi, Wen Tao ^a   Zhao, Li Qin ^b   Liu, Jia Ren ^c   Li, Ai Ke ^a  

^a ACADEMY OF STATE ADMINISTRATION OF GRAIN   (China)

^b INNER MONGOLIA AGRICULTURAL UNIVERSITY   (China)

^c BOSTON CHILDREN S HOSPITAL   (United States)

Author keywords

Food analysis; Food composition; Genetically modified soybeans; Homemade soymilk; Non genetically modified soybeans; Ready made soymilk; Soymilk; Water soluble bioactive compounds

Indexed keywords

EID: 84947798059     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2015.10.011     Document Type: Article

References (27)

1. Cao Z., Sun L., Cao X., He Y. Antioxidant activity of soybean peptides. Adv. Mater. Res. 2011, 233:854-865.
2. Cassidy A., Hanley B., Lamuela-Raventos R.M. Isoflavones, lignans and stilbenes-origins, metabolism and potential importance to human health. J. Sci. Food Agric. 2000, 80:1044-1062.
3. Conroy S.M., Maskarinec G., Park S.Y., Wilkens L.R., Henderson B.E., Kolonel L.N. The effects of soy consumption before diagnosis on breast cancer survival: the Multiethnic Cohort Study. Nutr. Cancer 2013, 65:527-537.
4. Czermak P., Ebrahimi M., Grau K., Netz S. Membrane-assisted enzymatic production of galactosyl-oligosaccharides from lactose in a continuous process. J. Membr. Sci. 2004, 232:85-91.
5. Fu T.T., Qi W.T., Li A.K., Liu J.X., Liang X.X., Yun T.T., Wang Y.W. Effects of different bacteria on fermentative degradation of stachyose and raffinose in soybean meal and detection technology. J. Chin. Cereals Oils Assoc. 2014, 29:111-118.
6. Goerke M., Eklund M., Sauer N., Rademacher M., Piepho H.P., Mosenthin R. Standardized ileal digestibilities of crude protein, amino acids, and contents of antinutritional factors, mycotoxins, and isoflavones of European soybean meal imports fed to piglets. J. Anim. Sci. 2012, 90:4883-4895.
7. Gao S., Hu M. Bioavailability challenges associated with development of anti-cancer phenolics. Mini-Rev. Med. Chem. 2010, 10:550-567.
8. Grmanová M., Rada V., Sirotek K., Vlková E. Naturally occurring prebiotic oligosaccharides in poultry feed mixtures. Folia Microbiol. 2010, 55:326-328.
9. Hartmann R., Meisel H. Food-derived peptides with biological activity: from research to food applications. Curr. Opin. Biotechnol. 2007, 18:163-169.
10. Hu J., Lee S.O., Hendrich S., Murphy P.A. Quantification of the group B soyasaponins by high-performance liquid chromatography. J. Agric. Food Chem. 2002, 50:2587-2594.
11. Junsomboon J., Jakmunee J. Flow injection conductometric system with gas diffusion separation for the determination of Kjeldahl nitrogen in milk and chicken meat. Anal. Chim. Acta 2006, 627:232-238.
12. Kim S.L., Lee J.E., Kwon Y.U., Kim W.H., Jung G.H., Kim D.W., Lee C.K., Lee Y.Y., Kim M.J., Kim Y.H., Hwang T.Y., Chun I.M. Introduction and nutritional evaluation of germinated soy germ. Food Chem. 2013, 136:491-500.
13. Lee C.H., Yang L., Xu J.Z., Yeung S.Y., Huang Y., Chen Z.Y. Relative antioxidant activity of soybean isoflavones and their glycosides. Food Chem. 2005, 90:735-741.
14. Lee S.W., Lee J.H. Effects of oven-drying, roasting, and explosive puffing process on isoflavone distributions in soybeans. Food Chem. 2009, 112:316-320.
15. Liu B., Qin L., Liu A., Uchiyama S., Ueno T., Li X., Wang P. Prevalence of the equol-producer phenotype and its relationship with dietary isoflavone and serum lipids in healthy Chinese adults. J. Epidemiol. 2010, 20:377-384.
16. Liu Z.S., Chang S.K. Chemical characteristics of low-fat soymilk prepared by low-speed centrifugal fractionation of the raw soymilk. J. Food Sci. 2010, 75:420-427.
17. Masilamani M., Wei J., Sampson H.A. Regulation of the immune response by soybean isoflavones. Immunol. Res. 2012, 54:95-110.
18. Mueller N.T., Odegaard A.O., Gross M.D., Koh W.P., Yu M.C., Yuan J.M., Pereira M.A. Soy intake and risk of type 2 diabetes in Chinese Singaporeans. Eur. J. Nutr. 2012, 51:1033-1040.
19. Murphy P.A., Hu J., Barua K., Hauck C.C. Group B saponins in soy products in the US Department of Agriculture Iowa State University Isoflavone Database and their comparison with isoflavone contents. J. Agric. Food Chem. 2008, 56:8534-8540.
20. Nachaisin M., Laohavanich J., Devahastin S., Niamnuy C. Evaluation of bioactive compounds and bioactivities of soybean dried by different methods and conditions. Food Chem. 2011, 129:899-906.
21. Nakada M., Imai M., Suzuki I. Impact of ethanol addition on the solubility of various soybean isoflavones in supercritical carbon dioxide and the effect of glycoside chain in isoflavones. J. Food Eng. 2009, 95:564-571.
22. Setchell K.D., Cassidy A. Dietary isoflavones: biological effects and relevance to human health. J. Nutr. 1999, 129:758S-767S.
23. Suppavorasatit I., Lee S.Y., Cadwallader K.R. Effect of enzymatic protein deamidation on protein solubility and flavor binding properties of soymilk. J. Food Sci. 2013, 78:1-7.
24. Teixeira A.I., Ribeiro L.F., Rezende S.T., Barros E.G., Moreira M.A. Development of a method to quantify sucrose in soybean grains. Food Chem. 2012, 130:1134-1136.
25. Trindade C.S., Terzi S.C., Trugo L.C., Della Modesta R.C., Couri S. Development and sensory evaluation of soy milk based yoghurt. Archiv. Latinoamericanos de Nutrición 2001, 51:100-104.
26. Wang Q., Ke L., Yang D., Bao B., Jiang J., Ying T. Change in oligosaccharides during processing of soybean sheet. Asia Pacific J. Clin. Nutr. 2007, 16:89-94.
27. Zhu X.Y., Lin H.M., Xie J., Chen S.S., Wang P. Homogenate extraction of isoflavones from soybean meal by orthogonal design. J. Sci. Industrial Res. 2011, 70:455-460.