Variations of Isoflavone Contents in Seeds and Sprouts of Sprout Soybean Cultivars
2006
Kim, Y.J. (Honam Agricultural Research Institute, NICS, RDA, Iksan, Republic of Korea), E-mail: [email protected] | Oh, Y.J. (Honam Agricultural Research Institute, NICS, RDA, Iksan, Republic of Korea) | Cho, S.K. (Honam Agricultural Research Institute, NICS, RDA, Iksan, Republic of Korea) | Kim, J.G. (Honam Agricultural Research Institute, NICS, RDA, Iksan, Republic of Korea) | Park, M.R. (Chonbuk National University, Jeonju, Republic of Korea) | Yun, S.J. (Chonbuk National University, Jeonju, Republic of Korea)
Biofuctionality of soybean seeds and soybean products have been fortified by the uncovering of the multifuctional beneficial effects of isoflavones. As one way to fully utilize beneficial effects of isoflavones in soybean sprout is through the enhancement of isoflavone contents in soybean seeds, genetic selection for higher isoflavone and cultivational measures to increase isoflavone content in soybean seeds were attempted. Isoflavones (daidzein, genistein) contents in soybean seeds and soybean sprouts were determined by high performance liquid chromatography.
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