|
|
|
|
| |
|
|
| Carrão-Panizzi,Mercedes C.; Goés-Favoni,Silvana Pedroso de; Kikuchi,Akio. |
| Studies were carried out to enhance the development of isoflavone aglycones in soybean. Grains of two soybean cultivars, BR 36 and IAS 5, 115 and 278 mg/100g of total isoflavone, respectively, were treated hydrothermalyl at 45, 60 and 85° C for 5, 30 and 60 minutes. Pre-treatments of grains at 60° C for 60 minutes allowed a considerable increase of the isoflavone aglycones. Non-treated grains of BR 36 and IAS 5 showed 1.2 mg/100g of genistein, after hydrothermal treatments,which increased to 12 and 53 mg/100g, in each variety, respectively. At higher temperature (85 ° C) there was a decrease of the aglycones due to inactivation of beta-glycosidases. Malonyl compounds were also reduced at higher temperatures. In processing functional soybean foods,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Soybean; Isoflavones; Glycosides; Aglycones; Temperature. |
| Ano: 2004 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000200010 |
| |
|
|
|
