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Changes in Isoflavone Content and Mass Balance During Soybean Processing  

Han, Jin-Suk (Division of Food Science, Dong-Eui Institute of Technology)
Hong, Hee-Do (Food Function Research Division, Korea Food Research Institute)
Kim, Sung-Ran (Food Function Research Division, Korea Food Research Institute)
Publication Information
Food Science and Biotechnology / v.16, no.3, 2007 , pp. 426-433 More about this Journal
Abstract
We analyzed the isoflavone content of domestic soybeans during steaming, boiling, fermentation, germinating cultivation, fermentation, and soybean curd production. The isoflavone content of the beans was reduced by steaming and boiling, and overall reductions ranging from 16.0 to 65.0% of initial isoflavone values were detected. After 4 days of germinating cultivation, the total isoflavones of Eunhakong increased from 1,341 to $2,017\;{\mu}g/g$ and the total isoflavones of Guinunikong increased from 1,284 to $1,535\;{\mu}g/g$. The isoflavone content of the vinegar beans produced from Hwangkeumkong and Black No.1 increased from 1,877 to $1,956\;{\mu}g/g$, and from 885 to $1,956\;{\mu}g/g$ after 8 days of immersion in 4% acetic acid, respectively. During soybean curd production, significant amounts of isoflavones were lost in the whey (30-31 %) and soybean curd residue (15-20%). Only 37.4% of the isoflavones present in the original soybeans remained in the soybean curd with the hot extraction method, and 50.7% of them with the cold extraction method. Soybean curd prepared with whole soybean method, however, retained 80.7% of the initial isoflavones.
Keywords
soybean; isoflavone; retention; processing method; soybean curd;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
Times Cited By Web Of Science : 4  (Related Records In Web of Science)
Times Cited By SCOPUS : 2
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