02175naa a2200277 a 450000100080000000500110000800800410001902400390006010000260009924501310012526000090025652013470026565000260161265000160163865000130165465000130166765000170168065000090169765300130170665300200171970000180173970000240175770000170178170000200179877300790181816320542024-06-19       2010    bl uuuu     u00u1 u    #d7 a10.1016/j.foodres.2009.09.0162DOI1 aPAUCAR-MENACHO, L. M.  aEffect of time and temperature on bioactive compounds in germinated Brazilian soybean cultivar BRS 258.h[electronic resource]  c2010  aThe objective was to determine the effect of time and temperature on the concentration of bioactive compounds during germination of Brazilian soybean cultivar BRS 258. The concentration of bioactive compounds was optimized using Response Surface Methodology, with a 22 central composite rotational design and germination time and temperature as independent variables. Germination was carried out in a germination chamber, using paper in trays containing 500 g of seeds. Germination temperature and time modified the concentrations of bioactive compounds within the ranges studied. An increase in germination time at 25ºC decreased the concentration of Bowman?Birk inhibitor, lectin and lipoxygenase. After 63 h of germination, a temperature increase from 20ºC to 30ºC resulted in a decrease of lipoxygenase activity by 22.5%. Optimal increases in the concentrations of isoflavone aglycones (daidzein and genistein) and saponin glycosides were observed with a 63 h germination time at 30ºC. Both germination time and temperature had an influence on the composition and concentration of bioactive compounds in germinated soybean flour. Equations determined can be used to predict concentrations of bioactive compounds in germinated soybeans in relation to climate changes and thus optimize their potential use in human health and nutrition.  aBowman-birk inhibitor  aGermination  aPeptides  aSoybeans  aGerminação  aSoja  aPeptidio  aSoybean BRS 2581 aBERHOW, M. A.1 aMANDARINO, J. M. G.1 aCHANG, Y. K.1 aMEJIA, E. G. de  tFood Research International, Londongv. 43, n. 7. p. 1856-1865, Aug. 2010.