Journal
FOOD CHEMISTRY
Volume 166, Issue -, Pages 173-178Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.06.012
Keywords
Soybean sprouts; Aglycones; Moyashi; Seedling
Funding
- Fundacao Araucaria de Desenvolvimento Cientifico e Tecnologico do Parana/Conselho Nacional de Desenvolvimento Cientifico e Tecnologico-CNPq (PRONEX Program)
- CNPq
Ask authors/readers for more resources
The aim of this study was to evaluate the profile of the contents of different forms of soybean isoflavones and the effect of germination time on these compounds and the physical parameters in BRS 284 soybean sprouts. Soybean seeds were germinated for 168 h, and the sprouts were collected every 24 h. The physical parameters and contents of different forms of isoflavones of the seeds and soybean sprouts were evaluated, and the data were subjected to regression analysis. The soybean seeds contained 26.0% beta-glucosides, 72.9% malonylglucosides and 1.2% aglycones. The yield of soybean sprouts was 632.4%. The effect of germination time was quadratic on the length, moisture and on the daidzin, genistin and genistein content; linear on the fresh weight and on the malonyldaidzin content. The dry matter and malonylglycitin content was constant, and glycitin and glycitein were not detected in the soybean sprouts. (C) 2014 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available