Functional Properties of Germinated Whole Soy Flour
![]() |
Lee, Ho-Suk
(Department of Food Science and Technology, Sejong University)
Eom, Kwon-Yong (Department of Food Science and Technology, Sejong University) Choi, Hee-Sook (Department of Food and Biotechnology, Ansan College of Technology) Kim, Dong-Hee (Department of Food and Nutrition, Yuhan College) Yoo, Sang-Ho (Department of Food Science and Technology, Sejong University) Kim, Woo-Jung (Department of Food Science and Technology, Sejong University) |
1 | Anderson RL, Wolf WJ, Compositional changes in trypsin inhibitors, phytic acid, saponins and isoflavones related to soybean processing. J. Nutr. 125: 581S-588S (1995) |
2 | Kim SY, Park PSW, Rhee KC. Functional properties of proteolytic enzyme modified soy protein isolate. J. Agric. Food Chem. 38: 651-656 (1990) DOI |
3 | Franzen KL, Kinsella JE. Functional properties of succinylated and acetylated soy protein. J. Agric. Food Chem. 24: 788-795 (1976) DOI |
4 | Kolar CW, Richert SH, Decker CD, Steinke FJ, Vander ZRJ. Isolated soy protein. pp. 259-299. In: New protein foods. Altschul AM, Wilcke HL. Academic Press, Inc. New York, NY, USA (1985) |
5 | Yang CB, Kim ZU. Changes in nitrogen compounds in soybean sprout. J. Korean Agric. Chem. Soc. 23: 7-13 (1980) 과학기술학회마을 |
6 | Kim WJ, Lee HY, Won MH, Yoo SH. Germination effect of soybean on its contents of isoflavones and oligosaccharides. Food Sci. Biotechnol. 14: 498-502 (2005) |
7 | Lee CH, Yang L, Xu JZ, Yeung SYV, Huang Y, Chen ZY. Relative antioxidant activity of soybean isoflavones and their glycosides. Food Chem. 90: 735-741 (2005) DOI ScienceOn |
8 | Sathe, SK, Deshpande SS, Salunkhe DK. Functional properties of lupin seed protein and protein concentrates. J. Food Sci. 47: 491-497 (1981) |
9 | Beuchat LR. Functional and electrophoretic characteristics of suecinylated peanut flour protein. J. Agric. Food Chem. 25: 258-261 (1977) DOI |
10 | Nath JP, Rao MSN. Functional properties of guar proteins. J. Food Sci. 46: 1255-1259 (1981) DOI |
11 | Kim JS, Kim JG, Kim WJ. Changes in isoflavone and oligosaccharides of soybeans during germination. Korean J. Food Sci. Technol. 36: 294-298 (2004) 과학기술학회마을 |
12 | Nakai S. Structure-function relationship of food proteins with an emphasis on the importance of protein hydrophobicity. J. Agric. Food Chem. 31: 676-683 (1983) DOI |
13 | Lee HS. Improvement of isoflavone in soybean by germination and utilization of germinated whole soybean flour in noodle. PhD thesis, Sejong University, Seoul, Korea (2005) |
14 | Phillips RD, Beuchat LR. Enzyme modification of proteins. pp. 275. In: Protein Functionality in Foods. Cherry JP (ed). Am. Chem. Soc. Washington D.C., USA (1981) |
15 | Tomomatsu H. Health effects of oligosaccharides. Food Technol. 48: 61-65 (1994) |
16 | Izumi T, Piskula MK, Osawa S, Obata A, Tobe K, Saito M. Soy isoflavone aglycones are absorbed faster and in higher amounts than their glucosides in humans. J. Nutr. 130: 1695-1699 (2000) |
17 | Giese J. Proteins as ingredients: types, functions, applications. Food Technol. 48: 50-60 (1994) |
18 | Phillips LG, Haque Z, Kinsella JE. A method for the measurement of foam formation and stability. J. Food Sci. 52: 1074-1077 (1987) DOI |
19 | Kim YJ, Shin TS, Oh HI. Foaming capacity and foaming stability of protein recovered from red crab processing water. Korean J. Food Nutr. 9: 325-330 (1996) 과학기술학회마을 |
20 | Messina MJ, Persky V, Setchell KD, Barnes S. Soy intake and cancer risk: a review of the in vitro and in vivo data. Nutr. Cancer. 21: 113-131 (1994) DOI ScienceOn |
21 | Pearce KN, Kinsella JK. Emulsifying properties of proteins; Evaluation of a turbidimetric technique. J. Agric. Food Chem. 26: 716-723 (1978) DOI |
22 | Kang YJ. Enzymatic modification of soy proteins: Effects of functional properties of soy isolate upon proteolytic hydrolysis. Korean J. Food Sci. Technol. 16: 211-217 (1984) 과학기술학회마을 |
23 | Shen JL. Soy protein solubility: the effect of experimental conditions on the solubility of soy protein isolates. Cereal Chem. 53: 902-909 (1976) |
24 | Clarkson TB. Soy, soy phytoestrogens and cardiovascular disease. J. Nutr. 132: 566S-569S (2002) DOI |
25 | Snyder HE, Kwon TW. Functional properties of soy proteins. pp. 163-185. In: Soybean Utilization. Snyder HE (ed). Van Nostrand Reinhold Company Inc. New York, NY, USA (1987) |
26 |
Coward L, Barnes NC, Setchell KDR, Barnes S. Genistein, daidzein and their |
27 | Yoshiki Y, Kudou S, Okubo K. Relationship between chemical structure and biological activities of triterpenoid saponins from soybean. Biosci. Biotechnol. Biochem. 62: 2291-2299 (1998) DOI ScienceOn |
28 | Potter SM, Baum JA, Teng H, Stillman RJ, Shay NF, Erdman JW Jr. Soy protein and isof1avones: their effects on blood lipids and bone density in postmenopausal woman. Am. J. Clin. Nutr. 68: 1375S-1379S (1998) |
29 | Setchell KDR, Cassidy A. Dietary isoflavones: biological effects and relevance to human health. J. Nutr. 129: 758-767 (1999) DOI |
![]() |