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|標題:||Influence of processing conditions on isoflavones content of soybean products||作者:||Yen, G.C.
|關鍵字:||cancer risk;genistein||Project:||ACS Symposium Series||期刊/報告no：:||ACS Symposium Series, Volume 816, Page(s) 73-84.||摘要:||
The effects of processing conditions on the changes in isoflavones content of black soymilk and soymilk film (yuba) were investigated. When black soybeans were soaked in water at 30 and 50 degreesC for various periods of time, the contents of daidzein and genistein increased with an increase of the soaking time while daidzin and genistin decreased. There was no significant difference (P < 0.05) in the contents' of isoflavones in black soybean under soaking at 30 degreesC for 12 h and at 50 degreesC for 6 h. The amounts of isoflavones in black soybean changed markedly under soaking at 20-60 degreesC for 8 h. The change in the contents of isoflavones in black soybean during soaking was related to its beta-glucosidases activity. The effect of soaking temperature in beta-glucosidases activity of black soybean was in the order of 50 > 40 > 60 > 30 > 20 degreesC. The contents of daidzein and genistein in Yuba prepared by soaking soybeans at 50 degreesC for 6 h were about 2.5 times of that prepared by soaking soybeans at 30 degreesC for 12 h. Thus, changing the processing conditions can increase the contents of isoflavone aglycones in soybean products.
|Appears in Collections:||食品暨應用生物科技學系|
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