01568naa a2200229 a 450000100080000000500110000800800410001902400400006010000240010024501090012426000090023352008820024265000290112465000190115365000130117265000130118565000220119865000090122070000270122970000150125677300670127116618242024-06-19       2010    bl uuuu     u00u1 u    #d7 a10.1016/j.foodchem.2009.09.0512DOI1 aGÓES-FAVONI, S. P.  aChanges of isoflavone in soybean cotyledons soaked in different volumes of water.h[electronic resource]  c2010  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.  aFood and Human Nutrition  aFood chemistry  aSoybeans  aAlimento  aNutrição humana  aSoja1 aCARRÃO-PANIZZI, M. C.1 aBELEIA, A.  tFood Chemistry, Londongv. 119, n. 4, p. 1605-1612, Apr. 2010.