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Soybean ultrasound pre-treatment prior to soaking affects β-glucosidase activity, isoflavone profile and soaking time
Ist Teil von
Food chemistry, 2018-12, Vol.269, p.404-412
Ort / Verlag
England: Elsevier Ltd
Erscheinungsjahr
2018
Link zum Volltext
Quelle
MEDLINE
Beschreibungen/Notizen
•First report of ultrasound soybean pre-treatment prior to soaking.•Temperature and ultrasound intensity increased the content of aglycones.•Ultrasound temperature increased the activity of β-glucosidase.•No evidence for ultrasound-assisted hydrolysis of conjugates of glycitein.•Pre-treatment with ultrasound reduces soybean soaking time.
Ultrasound may convert conjugated isoflavones into their corresponding aglycones, the best form for absorption in the human body. However, ultrasound may also influence the activity of endogenous β-glucosidase. Therefore, the present work evaluated the effects of soybean ultrasound pre-treatment by applying the Box-Behnken design prior to soaking, a step that is important for industries to prepare certain soy products. Furthermore, a multi-response optimisation is provided. The best conditions for soybean ultrasound pre-treatment were established as temperature, X1 = 55 °C; exposure time, X2 = 5 min and ultrasound intensity, X3 = 19.5 W cm−2. Under these conditions, soybeans with higher contents of aglycones were obtained and β-glucosidase activity was kept as high as possible. A second experiment was conducted and confirmed that ultrasound pre-treatment results in a lower soaking time (2 h) to achieve the highest moisture content, lower hardness as well as increased content of aglycones.