Changes in Isoflavone Compositions of Soybean Foods during Cooking Process

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We evaluated the concentration and distribution of isoflavones in a total of 50 samples of soybean foods consumed daily in Japan by high-performance liquid chromatography (HPLC). A hierarchical cluster analysis using the measured isoflavone distribution classified these foods into 6 clusters. Experiments of heat processing representing standard commercial production processes of the foods clarified that each cluster was characterized by the effects of the heating method and temperature. Tofu, which is produced under mild heating conditions, showed similar isoflavone distribution to raw soybeans, having the highest proportion of 6″-<i>O</i>-malonyl-β-glucosides to total isoflavones, while soymilk, yuba, cooked soybean, and natto which are produced by comparatively stronger heat, showed a lower proportion of 6″-<i>O</i>-malonyl-β-glucosides and higher non-acylated-β-glucosides. In the production of kinako by roasting, the proportion of 6″-<i>O</i>-acetyl-β-glucosides, generated by decarboxylation of 6″-<i>O</i>-malonyl-β-glucosides, increased. Miso and soy sauce had an increased proportion of aglycons due to a lengthy fermentation period. Abura-age which is produced by frying tofu showed lower 6″-<i>O</i>-malonyl-β-glucosides than tofu, and higher 6″-<i>O</i>-acetyl-β-glucosides.<br>

収録刊行物

  • Food science and technology research

    Food science and technology research 6(4), 314-319, 2000-11-01

    公益社団法人 日本食品科学工学会

参考文献:  19件中 1-19件 を表示

被引用文献:  8件中 1-8件 を表示

各種コード

  • NII論文ID(NAID)
    10013008982
  • NII書誌ID(NCID)
    AA11320122
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    13446606
  • データ提供元
    CJP書誌  CJP引用  J-STAGE 
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