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Changes in Oxalate and Phytate Concentrations During Soymilk Processing from the Seeds of Korean Soybean Cultivars  

Jang, Keum-Il (Department of Food Science and Technology, Chungbuk National University)
Yoon, Gun-Mook (Institute of Health & Environment Research)
Kim, Hong-Sig (Department of Crop Science, Chungbuk National University)
Publication Information
Food Science and Biotechnology / v.17, no.5, 2008 , pp. 1122-1127 More about this Journal
Abstract
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 ($InsP_6$), and calcium (Ca) during soymilk processing from the seeds of Korean recommended soybean cultivars (cvs). The contents of Ox, $InsP_6$, 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, $InsP_6$, 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 $InsP_6$ 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 $InsP_6$ content was remained higher than the Ox content although the Ox was likely to be less reductive than the $InsP_6$. These results may provide better information for minimizing the risk of formation of Ox kidney stones due to consumption of soy products.
Keywords
soybean cultivar; soymilk; oxalate; phytate; kidney stone;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
Times Cited By Web Of Science : 0  (Related Records In Web of Science)
Times Cited By SCOPUS : 1
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