Details

Autor(en) / Beteiligte

• Zhang, Yan
• Chang, Sam K.C.
• Liu, Zhisheng

Titel

Isoflavone Profile in Soymilk as Affected by Soybean Variety, Grinding, and Heat-Processing Methods

Ist Teil von

• Journal of food science, 2015-05, Vol.80 (5), p.C983-C988

Ort / Verlag

United States: Blackwell Publishing Ltd

Erscheinungsjahr

2015

Quelle

Access via Wiley Online Library

Beschreibungen/Notizen

• Isoflavones impart health benefits and their overall content and profile in foods are greatly influenced at each step during processing. In this study, 2 soybean varieties (Prosoy and black soybean) were processed with 3 different grinding (ambient, cold, and hot grinding) and heating methods (traditional stove cooking, 1‐phase UHT, and 2‐phase UHT) for soymilk making. The results showed after cold, ambient, and hot grinding, the total isoflavones were 3917, 5013, and 5949 nmol/g for Prosoy; the total isoflavones were 4073, 3966, and 4284 nmol/g for black soybean. Grinding could significantly increase isoflavone extraction. The grinding process had a destructive effect on isoflavones and this effect varied with grinding temperature. Different heating methods had different effects on different isoflavone forms. Two soybean varieties showed distinct patterns with respect to the change of isoflavone profile during processing.