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Effect of Heat Treatment on Soy Isoflavones in Soy Milk(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2014年01期
Page:
62-65
Research Field:
Publishing date:

Info

Title:
Effect of Heat Treatment on Soy Isoflavones in Soy Milk
Author(s):
XIE Wan-qing; LYU Yu-cui; KONG Xiang-zhen; HUA Yu-fei
State Key Laboratory of Food Science and Technology,School of Food Science and Technology,Jiangnan University,Wuxi 214122,China
Keywords:
Soymilk; Heat; Isoflavone; Total phenolics
PACS:
TS201.1
DOI:
-
Abstract:
This research investigated the effects of heat treatment on isoflavones composition,total phenolic content,and DPPH free radical scavenging activity of soymilk.The results showed that the experiment set under the condition of recognition processing,while holding the time of heating,the total content of isoflavones increase with the increasing heating temperature.Furthermore,when holding the temperature,the total content of isoflavones showed a significant trend of increase when the time of heating was longer.Additionally,the total glucosides,aglycones,the three isoflavone series(daidzein series,glycitein series and genistein series)and DPPH free radical scavenging activity showed the similar trends.There was a positive correlation between the total phenolic content and the total content of isoflavones.

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Last Update: 2014-08-04