The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지
DOI QR코드

DOI QR Code

Changes of Isoflavone Contents in White and Black Soybean Powders Prepared under Drying Conditions after Soaking

불림 후 건조 조건에서 서리태와 백태의 이소플라본 함량 변화

  • Seung-Hyeon Cha (Dept. of Food Science and Biotechnology, Chungbuk National University) ;
  • Ha-Young Song (Dept. of Food Science and Biotechnology, Chungbuk National University) ;
  • Geum-Na Pyeon (Dept. of Food Science and Biotechnology, Chungbuk National University) ;
  • Eun-Ah Hong (Dept. of Food Science and Biotechnology, Chungbuk National University) ;
  • Se-Lim Bak (Dept. of Food Science and Biotechnology, Chungbuk National University) ;
  • Sang-Beom Park (Dept. of Food Science and Biotechnology, Chungbuk National University) ;
  • Shangle Jiang (Dept. of Food Science and Biotechnology, Chungbuk National University) ;
  • Keum-Il Jang (Dept. of Food Science and Biotechnology, Chungbuk National University)
  • 차승현 (충북대학교 식품생명공학과) ;
  • 송하영 (충북대학교 식품생명공학과) ;
  • 편금나 (충북대학교 식품생명공학과) ;
  • 홍은아 (충북대학교 식품생명공학과) ;
  • 박세림 (충북대학교 식품생명공학과) ;
  • 박상범 (충북대학교 식품생명공학과) ;
  • ;
  • 장금일 (충북대학교 식품생명공학과)
  • Received : 2023.01.31
  • Accepted : 2023.02.20
  • Published : 2023.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

Isoflavones found in soybeans are present as glycosides and aglycones, which differ according to their chemical structure. The absorption rate and bioavailability of aglycones are greater than those of glycosides. It is known that aglycone isoflavones in soybean was converted from glycoside isoflavones by activating of endogenous β-glucosidase under drying (40~60℃) conditions after soaking. In this study, we compared and analyzed the proximate composition and isoflavone contents of soybean powders prepared under dried after soaking were analyzed. In the comparison of the proximate compositions, the moisture contents of white soybean powder dried after soaking (WSPDS) and black soybean powder dried after soaking (BSPDS) were decreased as compared with those of the control white soybean powder (CWSP) and control black soybean powder (CBSP). Whereas the contents of other proximate compositions were increased. The aglycone isoflavone contents were higher in WSPDS than in CWSP. Whereas the aglycone isoflavone contents of BSPDS had a similar content those of CBSP because of the component characteristics of black soybean. In conclusion, we believe that it is appropriate to identify and utilize the component characteristics of soybean varieties in order to induce an increase in the functional component content of soybeans under drying conditions after soaking.

Keywords

Acknowledgement

본 과제(결과물)는 2021년도 교육부의 재원으로 한국연구재단의 지원을 받아 수행된 지자체-대학 협력 기반 지역혁신사업의 결과입니다(2021RIS-001).

References

  1. Ajisaka K, Nishida H, Fujimoto H. 1987. The synthesis of oligosaccharides by the reversed hydrolysis reaction of β-glucosidase at high substrate concentration and at high temperature. Biotechnol Lett 9:243-248 https://doi.org/10.1007/BF01027157
  2. AOAC. 2005. Official Methods of Analysis of AOAC Inter-national. 18th ed. Association of Official Analytical Chemist International
  3. Cassidy A, Bingham S, Setchell KD. 1994. Biological effects of a diet of soy protein rich in isoflavones on the menstrual cycle of premenopausal women. Am J Clin Nutr 60:333-340 https://doi.org/10.1093/ajcn/60.3.333
  4. Choi YB, Sohn HS. 1998. Isoflavone content in Korean fermented and unfermented soybean foods. Korean J Food Sci Technol 30:745-750
  5. Goes-Favoni SP, Carrao-Panizzi MC, Beleia A. 2010. Changes of isoflavone in soybean cotyledons soaked in different volumes of water. Food Chem 119:1605-1612 https://doi.org/10.1016/j.foodchem.2009.09.051
  6. Han IB, Cha SH, Park WH, Park SB, Bak SL, Jeong EW, Jung S, Woo TK, Lee HG, Hyun TK, Jang KI. 2022. Quality and functional characteristics of tofu prepared rapidly from soybeans dried after soaking in water. J Food Process Preserv 46:e16232
  7. Im JY, Kim SC, Kim S, Choi Y, Yang MR, Cho IH, Kim HR. 2016. Protein and amino-acid contents in Backtae, Seoritae, Huktae, and Seomoktae soybeans with different cooking methods. Korean J Food Cook Sci 32:567-574 https://doi.org/10.9724/kfcs.2016.32.5.567
  8. Jeon YH, Won JH, Kwon JE, Kim MR. 2011. Antioxidant activity and cytotoxic effect of an ethanol extract from Seoritae. Korean J Food Cook Sci 27:1-10 https://doi.org/10.9724/kfcs.2011.27.3.001
  9. Kim KS, Kim MJ, Lee KA, Kwon DY. 2003. Physico-chemical properties of Korean traditional soybeans. Korean J Food Sci Technol 35:335-341
  10. Lee BH, Nam TG, Cho CH, Cho YS, Kim DO. 2018. Functional and sensory characteristics of kiwifruit jangachi cured with traditional Korean sauces, doenjang and kochujang. Korean J Food Sci Technol 50:238-243
  11. Lee LS, Choi EJ, Kim CH, Kim YB, Kum JS, Park JD. 2014. Quality characteristics and antioxidant properties of black and yellow soybeans. Korean J Food Sci Technol 46:757-761 https://doi.org/10.9721/KJFST.2014.46.6.757
  12. Ministry of Food and Drug Safety. 2019. Korea Food Code. Available from https://various.foodsafetykorea.go.kr/fsd/#/ [cited25 January 2023]
  13. Myung J, Hwang I. 2008. Functional components and antioxidative activities of soybean extracts. Korea Soybean Dig25:23-29
  14. Onuorah CE, Adejare AO, Uhiara NS. 2007. Comparative physico-chemical evaluation of soymilk and soya cake produced by three different methods. Niger Food J 25:28-38 https://doi.org/10.4314/nifoj.v25i2.50838
  15. Oren-Shamir M. 2009. Does anthocyanin degradation play a significant role in determining pigment concentration in plants? Plant Sci 177:310-316 https://doi.org/10.1016/j.plantsci.2009.06.015
  16. Taku K, Umegaki K, Sato Y, Taki Y, Endoh K, Watanabe S. 2007. Soy isoflavones lower serum total and LDL cholesterol in humans: A meta-analysis of 11 randomized controlled trials. Am J Clin Nutr 85:1148- 1156 https://doi.org/10.1093/ajcn/85.4.1148
  17. Xie S, Liu Y, Chen H, Zhang Z, Ge M. 2021. Anthocyanin degradation and the underlying molecular mechanism in a red-fleshed grape variety. LWT 151:112198
  18. Yang S, Wang L, Yan Q, Jiang Z, Li L. 2009. Hydrolysis of soybean isoflavone glycosides by a thermostable β-glucosidase from Paecilomyces thermophila. Food Chem115:1247-1252 https://doi.org/10.1016/j.foodchem.2009.01.038
  19. Zubik L, Meydani M. 2003. Bioavailability of soybean isoflavones from aglycone and glucoside forms in American women. Am J Clin Nutr 77:1459-1465 https://doi.org/10.1093/ajcn/77.6.1459