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CURRENT STUDIES ON STABLILITY OF SOYBEAN ISOFLAVONESIN DIFFERENT PROCESS CONDITIONS(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2006年01期
Page:
73-76
Research Field:
Publishing date:

Info

Title:
CURRENT STUDIES ON STABLILITY OF SOYBEAN ISOFLAVONESIN DIFFERENT PROCESS CONDITIONS
Author(s):
Zhang Chen 1 　 Yang Xiaoquan 2 　 Kong Huiqing 1 　 Lu Qiuyan 1 　 Li Xiong 1 　 Liu Meiling 1
(1. Guangdong Tianchen Biotechnology Co. , LTD. Guangzhou 510070 ;2. Engineering Center of FoodProtein ,College of Food and Biotechnology , South China University of Technology ,Guangzhou 510640)
Keywords:
Soybean isoflavones ; Physiological activity ; Stability ; Process conditions
PACS:
-
DOI:
10.11861/j.issn.1000-9841.2006.01.0073
Abstract:
Soybean isoflavones are the primary active ingredient in soybean , Studies show that differentisoflavone components have great distinction in its physiological activity and stability. This paper reviewedthe studies on the stability of isoflavones in different process conditions, and reported the significance tothe preparations of high purity ,high bioactivity isoflavones.

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Last Update: 2016-12-12