Heating Affects the Content and Distribution Profile of Isoflavones in Steamed Black Soybeans and Black Soybean Koji
2008
Huang, Ru-Yue | Chou, Cheng-Chun
Steamed black soybeans and black soybean koji, a potentially functional food additive, were subjected to heating at 40-100 °C for 30 min. It was found that steamed black soybeans and black soybean koji after heating at 80 °C or higher generally showed reduced contents of malonylglucoside, acetylglucoside, and aglycone isoflavone and an increased content of β-glucoside. A lower reduction in malonylglucoside and acetylglucoside isoflavone but greater reduction in aglycone content was noted in steamed black soybeans compared to black soybean koji after a similar heat treatment. After 30 min of heating at 100 °C, steamed black soybean retained ca. 90.3 and 83.8%, respectively, of its original malonylglucoside and acetylglucoside isoflavone, compared to lower residuals of 80.9 and 78.8%, respectively, for black soybean koji. In contrast, the heated black soybeans showed an aglycone residual of 68.0%, which is less than the 80.0% noted with the heated black soybean koji.
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