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KMID : 1007520080170051122
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Food Science and Biotechnology
2008 Volume.17 No. 5 p.1122 ~ p.1127
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Changes in Oxalate and Phytate Concentrations During Soymilk Processing from the Seeds of Korean Soybean Cultivars
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Jang Keum-Il
Yoon Gun-Mook
Kim Hong-Sig
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Abstract
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A high dietary oxalate intake may lead to calcium oxalate (CaOx) kidney stones in the gastrointestinal tract. Most soy foods contain high concentrations of oxalate and/or phytate. This study analyzed the changes in oxalate (Ox), phytate (InsP6), and calcium (Ca) during soymilk processing from the seeds of Korean recommended soybean cultivars (cvs). The contents of Ox, InsP6, and Ca in 21 cvs ranged from 14, 108, and 148 to 231, 279, and 246 mg/100 g of dry seed, respectively. Seven cultivars were selected from the 21 cvs by the distributions of Ox, InsP6, and Ca. Then, each contents of soymilk prepared from the 7 cvs were determined. All contents were lower in soymilk than in seeds, but the Ox to InsP6 ratios changed from varying ratios (0.1-0.8) to normal ratios (0.8-1.0) in all cvs except ‘Paldalkong’. Consequently, during soymilk processing, the Ox content was decreased and the InsP6 content was remained higher than the Ox content although the Ox was likely to be less reductive than the InsP6. These results may provide better information for minimizing the risk of formation of CaOx kidney stones due to consumption of soy products.
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KEYWORD
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soybean cultivar, soymilk, oxalate, phytate, kidney stone
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