Biological and Compositional Changes During Soybean Maturation, Storage, and Germination

Liu, KeShun

doi:10.1007/978-1-4615-1763-4_3

Cited by 7 publications

(2 citation statements)

References 35 publications

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“…The moisture content of soybeans is normally dried to 13% or less before storage to avoid mold growth (Liu 1997). and were used to derive response surface (Figure 1 and 2) on the color changes for the Proto soybeans with the initial moisture content of 13% and 1 y storage duration.…”

Section: Resultsmentioning

confidence: 99%

Statistical and Kinetic Studies of the Changes in Soybean Quality during Storage as Related to Soymilk and Tofu Making

Kong¹,

Chang²

2009

Journal of Food Science

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The objective of this study was to develop statistical equations and kinetic models to describe the changes of soybean quality during storage. Significant correlations (P < 0.0001) were found among most of quality attributes including color parameters (Hunter L, a, b, and DeltaE), solid extractability (as expressed by soymilk solids content), soymilk pH and protein content, tofu yield, hardness, and protein content. Regressed linear equations were developed between color indices (L/L(0), DeltaE) and soymilk/tofu making properties. Empirical equations were developed to relate soybean color indices (L/L(0), DeltaE) and storage conditions including variables of initial moisture content (MC), relative humidity (RH), temperature (T), and duration (t). Kinetics of the changes in soybean color and extractability during storage at 70% RH and 22 to 40 degrees C were investigated. The kinetics was well described by zero-order kinetics. The Arrhenius equation adequately described the temperature dependence of the reaction rate constants for all parameters, from which the activation energies and rate constant were obtained. The equations developed in this study provided simple methods to monitor soybean quality and predict quality changes of soybeans during storage at various conditions.

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Section: Resultsmentioning

confidence: 99%

Statistical and Kinetic Studies of the Changes in Soybean Quality during Storage as Related to Soymilk and Tofu Making

Kong¹,

Chang²

2009

Journal of Food Science

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“…Several factors may influence isoflavone content and composition, including soybean variety, growing conditions, and stage of soybean growth (germination). Establishment of a soybean seedling occurs following germination and its growth is supported by metabolites produced by hydrolysis and conversion of major stored reserves, proteins, carbohydrates, and oils (Liu 1997). In several studies, the total isoflavone content increased after 1 d of germination (Kim and others 2004; Zhu and others 2005; Lin and Lai 2006).…”

Section: Resultsmentioning

confidence: 99%

Effect of Biotic Elicitors on Enrichment of Antioxidant Properties and Induced Isoflavones in Soybean

Boué

Shih

et al. 2008

Journal of Food Science

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The antioxidant properties of methanolic extracts from soybean obtained with germination, wounding, and application of biotic elicitors were evaluated. Also, the relationship between observed antioxidant properties and compositional changes in isoflavone content was determined. The 2 biotic elicitors used in this study were the food-grade fungus Aspergillus sojae and A. sojae cell wall extract. Isoflavone content was determined by C(18) reverse phase high-performance chromatography coupled with a photodiode array detector. Antioxidant activities of the extracts were measured using 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging and beta-carotene cooxidation in a linoleate system. Higher antioxidant activities were observed in wounded and elicitor-treated extracts when compared with nonwounded control extracts. In addition, the phenolic content was higher in extracts from wounded and elicitor-treated soybean. Germination for 3 d slightly decreased total isoflavone content (-4.3%); however, wounding increased total isoflavone content (25.8%). The soybean extracts from seeds treated with A. sojae biotic elicitors had the highest total isoflavone contents (9.8 to 11.6 mg/g extract) and displayed the highest antioxidant activities in both the DPPH and beta-carotene assays. Also identified in the wounded and elicitor-treated extracts were the induced isoflavones glyceollins that contributed to the higher isoflavone contents observed.

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Correlations of yield and quality traits between immature and mature seed stages of edamame soybean

Mozzoni

Chen

2018

Journal of Crop Improvement

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Biological and Compositional Changes During Soybean Maturation, Storage, and Germination

Cited by 7 publications

References 35 publications

Statistical and Kinetic Studies of the Changes in Soybean Quality during Storage as Related to Soymilk and Tofu Making

Statistical and Kinetic Studies of the Changes in Soybean Quality during Storage as Related to Soymilk and Tofu Making

Effect of Biotic Elicitors on Enrichment of Antioxidant Properties and Induced Isoflavones in Soybean

Correlations of yield and quality traits between immature and mature seed stages of edamame soybean

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