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 | Acesso ao texto completo restrito à biblioteca da Embrapa Soja. Para informações adicionais entre em contato com valeria.cardoso@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Soja. |
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Data corrente: |
19/03/2010 |
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Data da última atualização: |
19/06/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
GÓES-FAVONI, S. P.; CARRÃO-PANIZZI, M. C.; BELEIA, A. |
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Afiliação: |
SILVANA PEDROSO GÓES-FAVONI, UEL; MERCEDES CONCORDIA CARRAO PANIZZI, CNPSO; ADELAIDE BELEIA, UEL. |
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Título: |
Changes of isoflavone in soybean cotyledons soaked in different volumes of water. |
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Ano de publicação: |
2010 |
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Fonte/Imprenta: |
Food Chemistry, London, v. 119, n. 4, p. 1605-1612, Apr. 2010. |
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DOI: |
10.1016/j.foodchem.2009.09.051 |
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Idioma: |
Inglês |
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Conteúdo: |
Soybean cotyledons, recently dehulled, were soaked at 50 C for 12 h as a pre treatment to obtain defatted soy flour 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 isoflavones, 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 isoflavone molar mass while, for the cotyledons treated with higher volume of water, there was a reduction of 14%, due to the leaching of isoflavones to the soaking water. |
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Thesagro: |
Alimento; Nutrição humana; Soja. |
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Thesaurus Nal: |
Food and Human Nutrition; Food chemistry; Soybeans. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01568naa a2200229 a 4500
001 1661824
005 2024-06-19
008 2010 bl uuuu u00u1 u #d
024 7 $a10.1016/j.foodchem.2009.09.051$2DOI
100 1 $aGÓES-FAVONI, S. P.
245 $aChanges of isoflavone in soybean cotyledons soaked in different volumes of water.$h[electronic resource]
260 $c2010
520 $aSoybean cotyledons, recently dehulled, were soaked at 50 C for 12 h as a pre treatment to obtain defatted soy flour 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 isoflavones, 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 isoflavone molar mass while, for the cotyledons treated with higher volume of water, there was a reduction of 14%, due to the leaching of isoflavones to the soaking water.
650 $aFood and Human Nutrition
650 $aFood chemistry
650 $aSoybeans
650 $aAlimento
650 $aNutrição humana
650 $aSoja
700 1 $aCARRÃO-PANIZZI, M. C.
700 1 $aBELEIA, A.
773 $tFood Chemistry, London$gv. 119, n. 4, p. 1605-1612, Apr. 2010.
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