Isoflavone profiles of soymilk as affected by high-pressure treatments of soymilk and soybeans
2008
Jung, Stephanie | Murphy, Patricia A. | Sala, Ileana
High hydrostatic pressure was applied to hydrated soybeans (100-700MPa, 25°C) and soymilk (400-750MPa; 25 and 75°C) to assess its effect on isoflavone content, profile and water-extractability. Neither pressure level nor initial treatment temperature affected soymilk isoflavone content. However, combined pressure and mild thermal treatment modified the isoflavone distribution. At 75°C, the isoflavone profile shifted from malonylglucosides toward β-glucosides, which was correlated to the effect of adiabatic heating. When pressure was applied to the hydrated soybeans, the soymilk isoflavone concentration varied between 4.32 and 6.06μmol/g. The content of protein decreased and fat increased in soymilks prepared from pressurized soybeans with increasing pressure level.
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