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Changes of Isoflavone Distribution in Soybeans Using Almond Powder  

Yang, Seung-Ok (Department of Food Science and Technology Seoul National University of Technology)
Chang, Pahn-Shick (Department of Food Science and Technology Seoul National University of Technology)
Baek, Bong-Kwon (ILShin Lab Co., Ltd)
Hong, Sung-Dae (ILShin Lab Co., Ltd)
Lee, Jae-Hwan (Department of Food Science and Technology Seoul National University of Technology)
Publication Information
Korean Journal of Food Science and Technology / v.39, no.3, 2007 , pp. 231-236 More about this Journal
Abstract
The isoflavone distributions of soy samples treated with soaking, oven-drying, and almond additions were determined by high performance liquid chromatography (HPLC). Oven-drying was performed to increase the amount of ${\beta}-glucoside$ isoflavones, and almonds were added to convert the ${\beta}-glucosides$ into their corresponding aglycones. Oven-drying at $100^{\circ}C$ for 4 hr significantly increased ${\beta}-glucoside$ levels and decreased $malonyl-{\beta}-glucosides$, while almond additions of 2.5% and 5.0% (w/w) significantly increased aglycone contents (p<0.05) for samples with 12 hr of drying. The rate of increase for genistein from genistin was faster than that of daidzein from daidzin with almond additions. The ${\beta}-glucosidase$ activity in the 5.0% added almond soybean samples was significantly higher than in the samples without added almond (p<0.05). The aglycone content increased from 1.62% in the raw soybeans to 61.55% in the 2.5% added almond soybean samples for 12 hr of incubation. The information from this study could be used to increase the isoflavone aglycone contents of soybeans by using natural products such as almonds, without organic solvent additions or microorganism fermentation.
Keywords
isoflavones; almond; ${\beta}-glucosidase$; aglycones;
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