Changes in isoflavone composition of soya seeds, soya curd and soya paste at different processing conditions
2012
Chung, I.-M., Korea Research Institute of Standards and Science, Yuseong, Dajeon (Korea) | Seo, S.-H. | Park, I. | Ahn, J.-K. | Kim, E.-H. | Kim, M.-Y. | Kim, S.-H.
The present study describes the effects of processing, fermentation and aging on the total and individual isoflavone contents in 20 cultivars of soya (seeds) as well as soya curd (tofu) and soya paste (chunggukjang) made from each soya cultivar. Mean total isoflavone contents were 12.03 mmol per kg in seeds, 5.94 mmol per kg in tofu, 12.38 mmol per kg in chunggukjang aged for 3 days, and 12.75 mmol per kg in chunggukjang aged for 6 days. Recovery rates of total isoflavones were 103–106% for chunggukjang, but only 50% for tofu. Total or individual isoflavone profiles differed between seeds, tofu and chunggukjang. In the present study, the group effect (paste/curd versus cooked with rice) of total isoflavones (percentage, mole basis) was observed in chunggukjang aged for 3 and 6 days (P less than 0.01) and not for soya seeds or tofu. In addition, chunggukjang contained larger amounts of isoflavone aglucons, in particular daidzein, compared to soya seeds or tofu.
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