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KMID : 1134820210500040403
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 4 p.403 ~ p.409
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Changes in Isoflavone Composition of Soybean According to Processing Methods
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Kim Ji-Yeong
Kwon Su-Hyun
Hwang Byung-Soon
Jang Mi
Kang Hae-Ju
Kim Gi-Chang
Hwang In-Guk
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Abstract
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Isoflavone is a representative functional components in soybean, and especially aglycones (daidzein, genistein, and glycitein) are known to have high physiological activities. This study aimed to examine an effective processing method for generating a high content of aglycone during soybean germination, roasting and steaming. Our results reveal an increasing aglycone content with increasing treatment time during germination, roasting and steaming. In particular, it was confirmed that the glycoside isoflavones are efficiently converted into aglycones during the roasting process. After roasting for 16 minutes, the fold-increase contents of daidzein was about 102 times (1.78→180.08 μg/g dw), and genistein was about 433 times (0.49→212.47 μg/g dw). In addition, content of the barely detectable glycitein was confirmed and determined to be 59.84 μg/g. Soybeans with high aglycone isoflavones are expected to exhibit higher absorption of functional components in the human body, and impart physiological activity than other soybeans.
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KEYWORD
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Glycine max (L.) Merrill, isoflavone, aglycone, processing method
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