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KMID : 0665220230360020087
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Korean Journal of Food and Nutrition
2023 Volume.36 No. 2 p.87 ~ p.92
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Changes of Isoflavone Contents in White and Black Soybean Powders Prepared under Drying Conditions after Soaking
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Cha Seung-Hyeon
Song Ha-Young
Pyeon Geum-Na
Hong Eun-Ah
Bak Se-Lim
Park Sang-Beom
Jiang Shangl
Jang Keum-Il
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Abstract
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Isoflavones found in soybeans are present as glycosides and aglycones, which differ according to their chemical structure. The absorption rate and bioavailability of aglycones are greater than those of glycosides. It is known that aglycone isoflavones in soybean was converted from glycoside isoflavones by activating of endogenous β-glucosidase under drying (40~60℃) conditions after soaking. In this study, we compared and analyzed the proximate composition and isoflavone contents of soybean powders prepared under dried after soaking were analyzed. In the comparison of the proximate compositions, the moisture contents of white soybean powder dried after soaking (WSPDS) and black soybean powder dried after soaking (BSPDS) were decreased as compared with those of the control white soybean powder (CWSP) and control black soybean powder (CBSP). Whereas the contents of other proximate compositions were increased. The aglycone isoflavone contents were higher in WSPDS than in CWSP. Whereas the aglycone isoflavone contents of BSPDS had a similar content those of CBSP because of the component characteristics of black soybean. In conclusion, we believe that it is appropriate to identify and utilize the component characteristics of soybean varieties in order to induce an increase in the functional component content of soybeans under drying conditions after soaking.
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KEYWORD
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isoflavone, white soybean, black soybean, aglycone, drying condition after soaking
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