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KMID : 0380620070390030231
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Korean Journal of Food Science and Technology
2007 Volume.39 No. 3 p.231 ~ p.236
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Chemistry/Analysis : Changes of Isoflavone Distribution in Soybeans Using Almond Powder
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Yang Seung-Ok
Lee Jae-Hwan
Chang Pahn-Shick
Baek Bong-Kwon
Hong Sung-Dae
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Abstract
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The isoflavone distributions of soy samples treated with soaking, oven-drying, and almond additions were determined by high performance liquid chromatography (HPLC). Oven-drying was performed to increase the amount of β-glucosides isoflavones, and almonds were added to convert the β-glucosides into their corresponding aglycones. Oven-drying at for 4 hr significantly increased β-glucosides levels and decreased molonyl-β-glucosides, while almond additions of 2.5% and 5.0% (w/w) significantly increased aglycone contents (p<0.05) for samples with 12 hr of drying. The rate of increase for genistein from genistin was faster than that of daidzein from daidzin with almond additions. The β-glucosides activity in the 5.0% added almond soybean samples was significantly higher than in the samples without added almond (p<0.05). The aglycone content increased from 1.62% in the raw soybeans to 61.55% in the 2.5% added almond soybean samples for 12 hr of incubation. The information from this study could be used to increase the isoflavone aglycone contents of soybeans by using natural products such as almonds, without organic solvent additions or microorganism fermentation.
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KEYWORD
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isoflavones, almond, β-glucosidase, aglycones
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