Brasil | Artículos de revistas

Changes of isoflavone in soybean cotyledons soaked in different volumes of water.

dc.contributorSILVANA PEDROSO GÓES-FAVONI, UEL; MERCEDES CONCORDIA CARRAO PANIZZI, CNPSo; ADELAIDE BELEIA, UEL.
dc.creatorGÓES-FAVONI, S. P.
dc.creatorCARRÃO-PANIZZI, M. C.
dc.creatorBELEIA, A.
dc.date2014-01-09T22:20:51Z
dc.date2014-01-09T22:20:51Z
dc.date2010
dc.date2010-03-19
dc.date.accessioned2017-03-06T21:04:45Z
dc.date.available2017-03-06T21:04:45Z
dc.identifier30606
dc.identifierhttp://www.alice.cnptia.embrapa.br/handle/doc/661824
dc.identifier10.1016/j.foodchem.2009.09.051
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/307548
dc.descriptionSoybean cotyledons, recently dehulled, were soaked at 50 C for 12 h as a pre treatment to obtain defatted soy flour enriched in aglycones. Grains of cultivar BRS 213 from the crop years 2004 and 2005 were used and initially had 1.4 and 1.2 mg g 1 of total isoflavones, respectively. The molar mass of malonyl and bglycosides decreased after soaking (33% and 56.5%, in grains from the crop years 2004 and 2005, respectively), while the aglycones daidzein and genistein, that were previously undetectable, increased to 0.5 and 0.8 lmol g 1 in grains from the crop years 2004 and 2005, respectively. Cotyledons treated with the reduced volume of water had a reduction of 4% of the total isoflavone molar mass while, for the cotyledons treated with higher volume of water, there was a reduction of 14%, due to the leaching of isoflavones to the soaking water.
dc.description2010
dc.languageen
dc.publisherFood Chemistry, London, v. 119, n. 4, p. 1605-1612, Apr. 2010.
dc.relationEmbrapa Soja - Artigo em periódico indexado (ALICE)
dc.subjectSoja
dc.subjectNutrição humana
dc.subjectAlimento
dc.subjectSoybeans
dc.subjectFood chemistry
dc.subjectFood and Human Nutrition
dc.titleChanges of isoflavone in soybean cotyledons soaked in different volumes of water.
dc.typeArtículos de revistas


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