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Registro Completo |
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Biblioteca(s): |
Embrapa Soja. |
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Data corrente: |
11/07/2012 |
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Data da última atualização: |
09/05/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
BENEDETTI, S.; PRUDÊNCIO, E. S.; MANDARINO, J. M. G.; REZZADORI, K.; PETRUS, J. C. C. |
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Afiliação: |
SILVIA BENDETTI, UFSC; ELANE SCHWINDEN PRUDÊNCIO, UFSC; JOSE MARCOS GONTIJO MANDARINO, CNPSO; KATIA REZZADORI, UFSC; JOSÉ CARLOS CUNHA PETRUS, UFSC. |
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Título: |
Concentration of soybean isoflavones by nanofiltration and the effects of thermal treatments on the concentrate. |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
Food Research International, v. 50, n. 2, p. 625-632, Mar. 2013. |
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DOI: |
10.1016/j.foodres.2011.04.032 |
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Idioma: |
Inglês |
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Conteúdo: |
An investigation was performed on the profile and the content of isoflavones in the concentrate of aqueous Defatted Soy Flour (DSF) extract obtained by nanofiltration. The effect of thermal treatments on these isoflavones was also evaluated according to a Central Composite Design (CCD 2k) with varying temperatures (70 to 90 °C) and times (15 to 45 minutes). Through nanofiltration it was possible to concentrate B-glucosides and malonyl glucosides (p < 0.05) in aqueous DSF extract but it was not possible to concentrate aglycones (p > 0.05). The thermal treatments applied on the concentrate showed that the malonyl glucosides were influenced by temperature (p < 0.05), while the B-glucosides were influenced not only by temperature but also by the time of interaction of the factors investigated (p < 0.05). Moreover, there was no alteration in the contents (p > 0.05) of aglycone or total isoflavones. |
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Palavras-Chave: |
Isoflavona de soja. |
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Thesagro: |
Nutrição humana; Soja. |
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Thesaurus Nal: |
Human nutrition; Isoflavones; Nutrition research; Soybeans. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/79664/1/mandarino.food.research.intern.2013.pdf
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Marc: |
LEADER 01734naa a2200265 a 4500
001 1928047
005 2018-05-09
008 2013 bl uuuu u00u1 u #d
024 7 $a10.1016/j.foodres.2011.04.032$2DOI
100 1 $aBENEDETTI, S.
245 $aConcentration of soybean isoflavones by nanofiltration and the effects of thermal treatments on the concentrate.$h[electronic resource]
260 $c2013
520 $aAn investigation was performed on the profile and the content of isoflavones in the concentrate of aqueous Defatted Soy Flour (DSF) extract obtained by nanofiltration. The effect of thermal treatments on these isoflavones was also evaluated according to a Central Composite Design (CCD 2k) with varying temperatures (70 to 90 °C) and times (15 to 45 minutes). Through nanofiltration it was possible to concentrate B-glucosides and malonyl glucosides (p < 0.05) in aqueous DSF extract but it was not possible to concentrate aglycones (p > 0.05). The thermal treatments applied on the concentrate showed that the malonyl glucosides were influenced by temperature (p < 0.05), while the B-glucosides were influenced not only by temperature but also by the time of interaction of the factors investigated (p < 0.05). Moreover, there was no alteration in the contents (p > 0.05) of aglycone or total isoflavones.
650 $aHuman nutrition
650 $aIsoflavones
650 $aNutrition research
650 $aSoybeans
650 $aNutrição humana
650 $aSoja
653 $aIsoflavona de soja
700 1 $aPRUDÊNCIO, E. S.
700 1 $aMANDARINO, J. M. G.
700 1 $aREZZADORI, K.
700 1 $aPETRUS, J. C. C.
773 $tFood Research International$gv. 50, n. 2, p. 625-632, Mar. 2013.
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Registro original: |
Embrapa Soja (CNPSO) |
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| 1. |  | PERON, F. N.; MATOS, A.; OLIVEIRA, E. M. M.; BARROS, N. E. F.; BATITUCCI, M. C. P.; FONSECA, M. J. O. Perspectivas do uso da pcr na garantia da qualidade de alimentos produzidos à base de mamão (Carica papaya). In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 7., 2007, Campinas. Ciência e tecnologia de alimentos em benefício a sociedade: ligando a agricultura à saúde. Campinas: SBCTA: Unicamp/FEA, 2007. 1 CD-ROM.| Tipo: Resumo em Anais de Congresso | Circulação/Nível: -- - -- |
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