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Isoflavone Changes in Immature and Mature Soybeans by Thermal Processing
Shanshan Qu1, Soon Jae Kwon2, Shucheng Duan1
1Department of Horticultural Biotechnology, College of Life Sciences, Kyung Hee University, Yongin 17104, Korea.
Molecules (Basel, Switzerland)
|December 24, 2021
Summary
Thermal processing significantly alters soybean isoflavone profiles. Wet-heating degrades malonylisoflavones, especially in immature soybeans, while dry-heating favors acetylisoflavone production, influenced by seed water content.
Area of Science:
- Food Science
- Nutritional Biochemistry
- Agricultural Chemistry
Background:
- Isoflavone changes in mature soybeans during processing are known.
- Limited data exists on immature soybean isoflavone transformations during thermal processing.
Purpose of the Study:
- To investigate the impact of dry- and wet-heating on immature and mature soybean isoflavone profiles.
- To understand how processing methods affect isoflavone deglycosylation and acetylation.
Main Methods:
- Comparative analysis of isoflavone profiles in immature and mature soybeans.
- Application of controlled dry- and wet-heating thermal processing techniques.
- Quantification of malonylglycoside and acetylglycoside isoflavone forms.
Main Results:
- Wet-heating caused more severe deglycosylation of malonylisoflavones, particularly in immature soybeans.
- Dry-heating led to higher production of acetylisoflavones, especially in mature soybeans, linked to lower innate water content.
- Acetylgenistin content was stable in immature soybeans but increased in mature soybeans during wet-heating.
Conclusions:
- Soybean maturity and processing method (dry vs. wet heating) significantly influence isoflavone conversion patterns.
- Innate seed water content plays a crucial role in determining the type and extent of isoflavone acetylation.
- Immature soybean isoflavone conversion is primarily driven by wet-heating, with potential for enhancement through stronger processing.
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