We evaluated the concentration and distribution of isoflavones in a total of 50 samples of soybean foods consumed daily in Japan by high-performance liquid chromatography (HPLC). A hierarchical cluster analysis using the measured isoflavone distribution classified these foods into 6 clusters. Experiments of heat processing representing standard commercial production processes of the foods clarified that each cluster was characterized by the effects of the heating method and temperature. Tofu, which is produced under mild heating conditions, showed similar isoflavone distribution to raw soybeans, having the highest proportion of 6≤-O-malonyl--glucosides to total isoflavones, while soymilk, yuba, cooked soybean, and natto which are produced by comparatively stronger heat, showed a lower proportion of 6≤-O-malonyl--glucosides and higher non-acylated--glucosides. In the production of kinako by roasting, the proportion of 6≤-O-acetyl--glucosides, generated by decarboxylation of 6≤-O-malonyl--glucosides, increased. Miso and soy sauce had an increased proportion of aglycons due to a lengthy fermentation period. Abura-age which is produced by frying tofu showed lower 6≤-O-malonyl--glucosides than tofu, and higher 6≤-O-acetyl--glucosides.
Chardonnay wine produced in the conventional manner contained 03.2 to +*2 mg/L soluble proteins including nondialyzable polypeptides ; with an average of 21., mg/L. Proteins were separated by precipitation with ammonium sulfate, and fractionated into two fractions, F+ (mainly invertase and proteoglycans) and F, (glycoproteins), by Sephadex G-+** column chromatography. The fractions were further separated by two-dimensional polyacrylamide gel electrophoresis (,-D PAGE) [isoelectric focusing and SDS-polyacrylamide gel electrophoresis]. More than +0* and +/* protein spots were detected on the ,-D PAGE maps of F+ and F,, respectively. The major proteins or polypeptides were determined to be fruit proteins, such as thaumatin-and osmotin-like proteins, invertase, lipid transfer protein (LTP), and their hydrolysis products. This is first report on the existence of LTP (or its hydrolysis product) and the hydrolysis products of major grape proteins (invertase, osmotin-like protein, and thaumatin-like protein) in wine.
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