• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文会议>ACS Symposium on Bioactive Compounds in Foods: Effects of Processing and Storage Mar 26-30, 2000 San Francisco, California >Influence of Processing Conditions on Isoflavones Content of Soybean Products
【24h】

Influence of Processing Conditions on Isoflavones Content of Soybean Products

机译：加工条件对豆制品异黄酮含量的影响

获取原文
获取原文并翻译 | 示例
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The effects of processing conditions on the changes in isoflavones content of black soymilk and soymilk film (yuba) were investigated. When black soybeans were soaked in water at 30 and 50℃ for various periods of time, the contents of daidzein and genistein increased with an increase of the soaking time while daidzin and genistin decreased. There was no significant difference (P < 0.05) in the contents of isoflavones in black soybean under soaking at 30℃ for 12 h and at 50℃ for 6 h. The amounts of isoflavones in black soybean changed markedly under soaking at 20-60℃ for 8 h. The change in the contents of isoflavones in black soybean during soaking was related to its β-glucosidases activity. The effect of soaking temperature in β-glucosidases activity of black soybean was in the order of 50 > 40 > 60 > 30 > 20℃. The contents of daidzein and genistein in Yuba prepared by soaking soybeans at 50℃ for 6 h were about 2.5 times of that prepared by soaking soybeans at 30℃ for 12 h. Thus, changing the processing conditions can increase the contents of isoflavone aglycones in soybean products.
机译：研究了加工条件对黑豆浆和豆浆薄膜（腐皮）中异黄酮含量变化的影响。将黑大豆分别在30和50℃的水中浸泡一段时间后，大豆黄酮和染料木素的含量随浸泡时间的增加而增加，而大豆黄酮和染料木素的含量则减少。黑大豆中的异黄酮含量在30℃，12h和50℃，6h浸泡后均无显着差异（P <0.05）。黑豆中异黄酮的含量在20〜60℃浸泡8 h时变化明显。黑豆浸泡过程中异黄酮含量的变化与其β-葡萄糖苷酶活性有关。浸泡温度对黑豆β-葡萄糖苷酶活性的影响顺序为50> 40> 60> 30> 20℃。大豆在50℃下浸泡6小时制得的豆黄素和染料木素含量约为大豆在30℃下浸泡12小时制得的2.5倍。因此，改变加工条件可以增加大豆制品中异黄酮苷元的含量。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号