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Comparisons of isoflavones from Korean and Chinese soybean and processed products

Paper ID Volume ID Publish Year Pages File Format Full-Text
4502 229 2007 5 PDF Available
Title
Comparisons of isoflavones from Korean and Chinese soybean and processed products
Abstract

Soybeans and soy products are the main source of isoflavones. Several methods and different kinds of soybeans have been published to quantify soy isoflavones, but the amount of isoflavones was variable each other. In order to investigate the contents of isoflavone with pure and processed soybean (the name of soybean is Dae du soybean) from different area (Korea and China), some isoflavones (7-o-glucosides, acetyl daidzin, malonyl genistin and aglycones) from Korean soybean, Chinese soybean and their processed products of soybeans were extracted by 60% EtOH, and analyzed using reversed-phase high performance liquid chromatography (RP-HPLC). The malonyl genistin was found the most content in soybean, but it was very small in chungkukjang. For the aglycones, glycitein was extracted more than daidzein from chungkukjang, contrary to the trend in pure soybean. The small amounts of isoflavones were extracted from doenjang, and the main isoflavone was daidzein.

Keywords
Isoflavone; Soybean; Processed product; HPLC
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Publisher
Database: Elsevier - ScienceDirect
Journal: Biochemical Engineering Journal - Volume 36, Issue 1, 15 August 2007, Pages 49–53
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
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