Data/hora: 23/09/2024 02:00:33

Biblioteca(s): 	Embrapa Soja.	
Data corrente: 	11/07/2012	
Data da última atualização: 	09/05/2018	
Autoria: 	BENEDETTI, S.; PRUDÊNCIO, E. S.; MANDARINO, J. M. G.; REZZADORI, K.; PETRUS, J. C. C.	
Afiliação: 	SILVIA BENDETTI, UFSC; ELANE SCHWINDEN PRUDÊNCIO, UFSC; JOSE MARCOS GONTIJO MANDARINO, CNPSO; KATIA REZZADORI, UFSC; JOSÉ CARLOS CUNHA PETRUS, UFSC.	
Título: 	Concentration of soybean isoflavones by nanofiltration and the effects of thermal treatments on the concentrate.	
Ano de publicação: 	2013	
Fonte/Imprenta: 	Food Research International, v. 50, n. 2, p. 625-632, Mar. 2013.	
DOI: 	10.1016/j.foodres.2011.04.032	
Idioma: 	Inglês	
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.	
Palavras-Chave: 	Isoflavona de soja.	
Thesagro: 	Nutrição humana; Soja.	
Thesaurus Nal: 	Human nutrition; Isoflavones; Nutrition research; Soybeans.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
URL: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/item/79664/1/mandarino.food.research.intern.2013.pdf	
Registro original: 	Embrapa Soja (CNPSO)	
Exemplares: 	CNPSO - (33213-1) - UPC - AP - DD -  -  -  - DIS