Earticle

초록

영어

The isoflavone distributions of soy samples treated with soaking, oven-drying, and almond additions were determined by high performance liquid chromatography (HPLC). Oven-drying was performed to increase the amount of β-glucosidase isoflavones, and almonds were added to convert the β-glucosidase into their corresponding aglycones. Oven-drying at 100℃ for 4 hr significantly increased β-glucosidase levels and decreased maloyl-β-glucosidase, while almond additions of 2.5% and 5.0% (w/w) significantly increased aglycone contents (p<0.05) for samples with 12 hr of drying. The rate of increase for genistein from genistin was faster than that of daidzein from daidzin with almond additions. The β-glucosidase activity in the 5.0% added almond soybean samples was significantly higher than in the samples without added almond (p<0.05). The aglycone content increased from 1.62% in the raw soybeans to 61.55% in the 2.5% added almond soybean samples for 12 hr of incubation. The information from this study could be used to increase the isoflavone aglycone contents of soybeans by using natural products such as almonds, without organic solvent additions or microorganism fermentation.

한국어

천연소재인 아몬드 첨가에 의한 대두 이소플라본의 특성 변화를 연구하였다. 대두를 침지처리 및 oven-drying 공정을 통해 β-glucosidase 함량을 증가시킨 후 아몬드 2.5%첨가 12시간 반응으로 β-glucosidase로부터 비배당체를 전환시켜 비배당체의 함량을 날콩에 비해 17.5배 이상 증가시킬 수 있었다. 아몬드 첨가에 의한 genistin 분해 속도 및 genistein 생성속도는 각각의 daidzin 분해 속도 및 daidzein 생성속도보다 높았다.

목차

Abstract
 서론
 재료 및 방법
  재료
  시료준비
  β-Glucosidase 활성 측정
  이소플라본 분석
  통계처리
 결과 및 고찰
  β-Glucosidase 활성 분석
  이소플라본 분석
 요약
 문헌

키워드

저자

• 양승옥 [ Seung Ok Yang | 서울산업대학교 식품공학과 ]
• 장판식 [ Pahn-Shick Chang | 서울산업대학교 식품공학과 ]
• 백봉권 [ Bong Kwon Baek | (주)일신랩 ]
• 홍성대 [ Sung Dae Hong | (주)일신랩 ]
• 이재환 [ Jae Hwan Lee | 서울산업대학교 식품공학과 ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국식품과학회지 [Korean Journal of Food Science and Technology]

• 간기

  격월간

• pISSN

  0367-6293

• 수록기간

  1969~2011

• 십진분류

  KDC 574 DDC 664