Data/hora: 20/06/2024 14:29:08

Biblioteca(s): | Embrapa Soja.
Data corrente: | 19/03/2010
Data da última atualização: | 19/06/2024
Autoria: | GÓES-FAVONI, S. P.; CARRÃO-PANIZZI, M. C.; BELEIA, A.
Afiliação: | SILVANA PEDROSO GÓES-FAVONI, UEL; MERCEDES CONCORDIA CARRAO PANIZZI, CNPSO; ADELAIDE BELEIA, UEL.
Título: | Changes of isoflavone in soybean cotyledons soaked in different volumes of water.
Ano de publicação: | 2010
Fonte/Imprenta: | Food Chemistry, London, v. 119, n. 4, p. 1605-1612, Apr. 2010.
DOI: | 10.1016/j.foodchem.2009.09.051
Idioma: | Inglês
Conteúdo: | Soybean cotyledons, recently dehulled, were soaked at 50 C for 12 h as a pre treatment to obtain defatted soy &#64258;our enriched in aglycones. Grains of cultivar BRS 213 from the crop years 2004 and 2005 were used and initially had 1.4 and 1.2 mg g1 of total iso&#64258;avones, respectively. The molar mass of malonyl and bglycosides decreased after soaking (33% and 56.5%, in grains from the crop years 2004 and 2005, respectively), while the aglycones daidzein and genistein, that were previously undetectable, increased to 0.5 and 0.8 lmol g1 in grains from the crop years 2004 and 2005, respectively. Cotyledons treated with the reduced volume of water had a reduction of 4% of the total iso&#64258;avone molar mass while, for the cotyledons treated with higher volume of water, there was a reduction of 14%, due to the leaching of iso&#64258;avones to the soaking water.
Thesagro: | Alimento; Nutrição humana; Soja.
Thesaurus Nal: | Food and Human Nutrition; Food chemistry; Soybeans.
Categoria do assunto: | Q Alimentos e Nutrição Humana
Registro original: | Embrapa Soja (CNPSO)
Exemplares: | CNPSO - (30606-1) - UPC - AP - PP - SP 11823 -  - 11823 - DIS