Earticle

초록

영어

We analyzed the isoflavone content of domestic soybeans during steaming, boiling, fermentation, germinating cultivation, fermentation, and soybean curd production. The isoflavone content of the beans was reduced by steaming and boiling, and overall reductions ranging from 16.0 to 65.0% of initial isoflavone values were detected. After 4 days of germinating cultivation, the total isoflavones of Eunhakong increased from 1,341 to 2,017 ug/g and the total isoflavones of Guinunikong increased from 1,284 to 1,535 ug/g. The isoflavone content of the vinegar beans produced from Hwangkeumkong and Black No.1 increased from 1,877 to 1,956 ug/g, and from 885 to 1,956 ug/g after 8 days of immersion in 4% acetic acid, respectively. During soybean curd production, significant amounts of isoflavones were lost in the whey (30-31 %) and soybean curd residue (15-20%). Only 37.4% of the isoflavones present in the original soybeans remained in the soybean curd with the hot extraction method, and 50.7% of them with the cold extraction method. Soybean curd prepared with whole soybean method, however, retained 80.7% of the initial isoflavones.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 Acknowledgments
 References

키워드

저자

• Han, Jin-Suk [ Division of Food Science, Dong-Eui Institute of Technology ]
• Hong, Hee-Do [ Food Function Research Division, Korea Food Research Institute ]
• Kim, Sung-Ran [ Food Function Research Division, Korea Food Research Institute ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664