Data/hora: 22/09/2024 16:53:32

Biblioteca(s): 	Embrapa Soja.	
Data corrente: 	06/04/2004	
Data da última atualização: 	27/07/2007	
Autoria: 	GÓES-FAVONI, S. P.; BELÉIA, A. D. P.; CARRÃO-PANIZZI, M. C.	
Título: 	Full fat soy flour enriched with genistein.	
Ano de publicação: 	2004	
Fonte/Imprenta: 	In: WORLD SOYBEAN RESEARCH CONFERENCE, 7.; INTERNATIONAL SOYBEAN PROCESSING AND UTILIZATION CONFERENCE, 4.; CONGRESSO BRASILEIRO DE SOJA, 3., 2004, Foz do Iguassu. Abstracts of contributed papers and posters. Londrina: Embrapa Soybean, 2004.	
Páginas: 	p. 211.	
Série: 	(Embrapa Soja. Documentos, 228).
	
Idioma: 	Inglês	
Notas: 	Editado por Flávio Moscardi, Clara Beatriz Hoffmann-Campo, Odilon Ferreira Saraiva, Paulo Roberto Galerani, Francisco Carlos Krzyzanowski, Mercedes Concordia Carrão-Panizzi.	
Conteúdo: 	Isoflavones in soybean are found mostly in their conjugated forms of b-glycosides, malonyl-glycosides and acetyl-glycosides constituting an isomeric group of 12 compounds. Isoflavones aglycons, mostly genistein, have been described as the chemical component in soybeans responsible for the decreased risk of some chronic diseases in individuals. Isoflavones are also present in soy foods where aglycons appear in higher concentrations in fermented soy foods, due to action of microbial glycosidase. The aglycons are absorbed quickly when ingested while conjugated glycosides depend on hydrolysis by b-glycosidase produced by the intestinal micro flora. Considering that the availability of the enzyme is variable among individuals, the ingestion of soy foods with higher aglycons concentration increases bioavailability. This work had for objective the development of full fat soybean flour with an increased amount of genistein. Soybean BRM 94 52273 harvested in Londrina and Ponta Grossa, Paraná, Brazil was submitted to hydrothermal treatment at 500C for 1, 4, 8, 12, 16, 20 and 24 hours or toasting at 1500C for 20 minutes and sieve classification into three flour fractions of different granulometry. Isoflavones isolation was with 70% ethanol with 1% acetic acid, quantification and identification in the soy flours and in the hydration water were accomplished by HPLC. In the soybean malonyl-glycosides were predominant, 81.6 and 75.1% of the total isoflavones in the grains from Londrina and Ponta Grossa, respectively. After the hydrothermal treatment the concentration of malonyl compounds decreased, while the aglycons content after 24 hours of treatment, increased 48.7 and 20.4 times in the grains from Londrina and Ponta Grossa, respectively. The total content of isoflavones decreased to 55.7 mg/100g and 73.8 mg/ 100 g in samples from Londrina and Ponta Grossa, with the increasing time of the hydrothermal treatment, due to isoflavones leaching into the hydration water, 44.6 and 45.3% of the total for grain from Londrina and Ponta Grossa, respectively. Toasting and sieve classification did not cause significant effects in the aglycons concentration, but resulted in decreasing concentration of malonyl glycoside. Average protein concentration in the flours increased to 47.2 % from 42.5 % in the grain while carbohydrates decreased to 17.8% from 22.5 % in the grain. Considering the cost in a possible industrial production of flour, the hydration at 500C for 12 hours can be ideal for obtaining soy flour with biologic functionality and higher genistein concentration. One hundred grams of the obtained flours can supply 14.2 mg and 22.4 mg of genistein, which are equivalent to 56.8 % and 89.6 % of the recommended daily ingestion of 25 mg for total isoflavones.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Soja (CNPSO)	
Exemplares: 	CNPSO - (23735-1) - UMT - PL - -- - RF 633.34072 - W927a -  - DIS