Effect of Heat Processing on Thermal Stability of Kudzu (Pueraria thumbergiana Bentham) Root Isoflavones |
Choi, Sung-Won
(Dept. of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University)
Kim, Kyung-Seon (Dept. of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) Hur, Nam-Yun (Dept. of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) Kim, Kyung-Seon (College of Natural Resources and Life Sciences, Pusan National University) Ahn, Soon-Cheol (Department of Microbiology and Immunology, and Medical Research Institute, College of Medicine, Pusan National University) Park, Cheon-Seok (Dept. of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) Kim, Byung-Yong (Dept. of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) Baik, Moo-Yeol (Dept. of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) Kim, Dae-Ok (Dept. of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) |
1 | Kim, C. S., Y. S. Lee, J. S. Kim and Y. H. Hahn. 2000. High performance liquid chromatographic analysis of isoflavones in soybean foods. Korean J. Food SciI. Technol. 32, 22-30. 과학기술학회마을 |
2 | Keung, W.-M. and B. L. Vallee. 1993. Daidzein a potent selective inhibitor of human mitochondrial aldehyde dehydrogenase. Proc. Natl. Acad. Sci. USA. 90, 1247-1251. DOI ScienceOn |
3 | Wang, C., Q. Ma, S. Pagadala, M. S. Sherrard and P. G. Krishnan. 1998. Changes of isoflavone during processing of soy protein isolates. J. Am. Oil Chem. Soc. 75, 337-341. DOI ScienceOn |
4 | Wang, H. J. and P. A. Murphy. 1996. Mass balance study of isoflavones during soybean processing. J. Agric. Food Chem. 44, 2377-2383. DOI ScienceOn |
5 | Wang, H. and P. A. Murphy. 1994. Isoflavone composition of American and Japanese soybeans in Iowa: Effects of variety, crop year, and location. J. Agric. Food Chem. 42, 1674-1677. DOI ScienceOn |
6 | Oh, J., K. S. Lee, H. Y. Son and S. Y. Kim. 1990. Antioxidative components of Pueraria root. Korean J. Food Sci. Technol. 22, 793-800. |
7 | Murphy, P. A., T. Song, G. Buseman, K. Barua, G. R. Beecher, D. Trainer and J. Holden. 1999. Isoflavones in retail and institutional soy foods. J. Agric. Food Chem. 47, 2697-2704. DOI ScienceOn |
8 | Zeng, C. Y., L. Y. Zhang, Y. P. Zhou and L. L. Fan. 1982. Pharmacological studies on Pueraria radix. Clin. Med. J. 95, 145-150. |
9 | Xu, Z. M., Q. J. Wu and J. S. Godber. 2002. Stability of daidzin, glycitin and generation of derivatives during heating. J. Agric. Food Chem. 50, 7402-7406. DOI ScienceOn |
10 | Jackson, C. J. C., J. P. Dini, C. Lavandier, H. P. Y. Rupasinghe, H. Faulkner, V. Poysa, D. Buzzell and S. Degrandis. 2002. Effect of processing on the content and composition of isoflavones during manufacturing of soy beverage and tofu. Process Biochem. 37, 1117-1123. DOI ScienceOn |
11 | Ingham, J. L., S. Tahara and S. Z. Dziedzic. 1986. A chemical investigation of Pueraria mirifica root. Z Naturforsch. 41, 403-409. |
12 | Inoue, T. and M. Fujita. 1974. Biosynthesis of isoflavone C-glycoside in Pueraria root. Chem. Pharm. Bull. 22, 1422-1429. |
13 | Mahungu, S. M., S. Diaz-Mercado, J. Li, M. Mschwenk, K. Singletary and J. Faller. 1999. Stability of isoflavones during extrusion processing of corn/soy mixture. J. Agric. Food Chem. 47, 279-284. DOI ScienceOn |
14 | Moon, B. K., K. S. Jeon and I. K. Hwang. 1996. Isoflavone contents in some varieties of soybean and on processing conditions. Korean J. Soc Food Sci. 12, 527-534. 과학기술학회마을 |
15 | Lee, M. H., Y. H. Park, H. S. Oh and T. S. Kwak. 2002. Isoflavone content in soybean and its processed products. Korean J. Food Sci. Techinol. 34, 365-369. |
16 | Lee, J. J. and J. W. Rhim. 2001. Determination of kinetic parameters for texture changes of sweet potatoes during heating. Korean J. Food Sci. Technol. 33, 66-71. |
17 | Kim, S. R., H. D. Hong and S. S. Kim. 1999. Some properties and contents of isoflavone in soybean and soybean foods. Korea Soybean Digest. 16, 35-46. |
18 | Kim, H. Y., J. H. Hong, D. S. Kim, K. J. Kang, S. B. Han, E. J. Lee, H. W. Chung, K. H. Song, K. A. Sho, S. J. Kwack, S. S. Kim, K. L. Park, S. K. Lee, M. C. Kim, C. M. Kim and I. S. Song. 2003. Isoflavone content and estrogen activity in arrowroot Puerariae Radix. Food Sci. Biotechnol. 12, 29-35. 과학기술학회마을 |
19 | Coward, L., M. Smith, M. Kirk and S. Barnes. 1998. Chemical modification of isoflavones in soyfoods during and processing. Am. J. Clin. Nutr. 68, 1486S-1491S. DOI |
20 | Doosan World Encyclopedia. 1999. 25, pp. 116, Doosandonga. Seoul. Korea. |
21 | Eisen, B. N., Y. E. Ungar and E. Shimoni. 2003. Stability of isoflavones in soy milk stored at elevated and ambient temperatures. J. Agric. Food Chem. 51, 2212-2215. DOI ScienceOn |
22 | Choi, Y. B. and H. S. Shon. 1998. Isoflavone content in Korean fermented and unfermented soybean foods. Korean J. Food Sci Technol. 30, 745-750. 과학기술학회마을 |
23 | Han, S. H., J. B. Kim, S. G. Min and C. H. Lee. 1995. The effect of Puerariae radix catechins administration on liver function in carbon tetrachloride-treated rats. J. Korean Soc. Food Sci. Nutr. 25, 713-719. |
24 | Hayakawa, J., N. Noda, S. Yamada and K. Uno. 1984. Studies on physical and chemical quality evaluation of crude drug preparation I. Analysis of Pueraria Radix and Species Puerariae. Yakugaru Zasshi. 50, 104-108. |
25 | Grun, I. U., K. Adhikari, C. Li, Y. Li, B. Lin, J. Jhang and L. N. Fernando. 2001. Changes in the profile of genistein, daidzein, and their conjugates during thermal processing tofu. J. Agric. Food Chem. 49, 2839-2843. DOI ScienceOn |
26 | Kaufman, P. B., J. A. Duke, H. Brielmann, J. Boik and J. E. Hoyt. 1997. A comparative survey of leguminous plants as sources of the isoflavones, genistein and daidzein: Implications for human nutrition and health. J. Altern. Complement. Med. 3, 7-12. DOI ScienceOn |