期刊
JOURNAL OF FOOD SCIENCE
卷 76, 期 9, 页码 C1349-C1354出版社
WILEY
DOI: 10.1111/j.1750-3841.2011.02428.x
关键词
genestein; isoflavone; oil body; soybean; vitamin E
Soybean oil bodies were isolated from 3 cultivars (Ustie, K98, and Elena) and the occurrence of 2 classes of phytochemicals (tocopherol isoforms and isoflavones) and strength of their association with isolated oil bodies was evaluated. Tocopherol is shown to be closely associated with soybean oil bodies; d-tocopherol demonstrated a significantly greater association with oil bodies over other tocopherol isoforms. Isoflavones do not show a significant physical association with oil bodies, although there is some indication of a passive association of the more hydrophobic aglycones during oil body isolation.
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