Components Responsible for the Undesirable Taste of Soybean Seeds

Okubo, Kimihiro; Iijima, Miyuki; Kobayashi, Yuji; Yoshikoshi, Masaki; Uchida, Teiji; Kudou, Shigemitsu

doi:10.1271/bbb.56.99

Cited by 151 publications

(102 citation statements)

References 5 publications

(5 reference statements)

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“…The grassy-beany flavors are developed through the action of the three kinds of lipoxygenases 1, 2, and 3 present at soybeans. The bitter, astringent, and chalky flavors are caused by saponins and isoflavones (Okubo et al, 1992). The off-flavors of isoflavones are enhanced by the hydrolysis into their aglycones through the action of three kinds of b-glucosidases A, B, and C in soybeans (Matsuura & Obata, 1993).…”

Section: Quality Improvement Of Soy Food Productsmentioning

confidence: 99%

Recent Progress in Research and Technology on Soybeans

Fukushima

2001

FSTR

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For a long time, it had been considered that soybean storage proteins play only a role as traditional nutrients and other soybean minor constituents such as isoflavones, saponins, trypsin inhibitors, phytic acid, lectin, etc., act as antinutrient factors. At present, however, these substances have all been recognized to have exciting roles in the prevention of heart disease, cancer, osteoporosis, etc. Besides these physiological effects, soybean storage proteins exhibit excellent functional properties physicochemically in food systems, such as gelation, binding, emulsification, fat and water absorption, etc. On the other hand, there are some substances having undesirable properties in soybeans, such as offflavors, allergens, etc. Recently, there was a great progress in the research of a molecular basis on these functionalities, off-flavors, and allergenicities. By applying these results for soybean breeding, the creation of the new cultivars or lines having more improved properties is in progress. Another highlight in soybean research is the success of the crystallization of ␤-conglycinin and glycinin and the subsequent complete determination of their three-dimensional molecular structures through X-ray crystallographic analysis. This paper overviews these recent investgations.

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Section: Quality Improvement Of Soy Food Productsmentioning

confidence: 99%

Recent Progress in Research and Technology on Soybeans

Fukushima

2001

FSTR

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“…However, phytochemicals are generally bitter and acrid (Drewnowski and Gomez-Carneros, 2000). In particular, bitterness and astringency of soy foods are mainly due to saponins (Okubo et al, 1992) and isoflavones (Kudou et al, 1991). In addition, main flavors such as beany and bitterness of soy foods result from the action of lipoxygenase enzymes (Wolf, 1975).…”

Section: Introductionmentioning

confidence: 99%

Relationship of intake of plant-based foods with 6-n-propylthiouracil sensitivity and food neophobia in Japanese preschool children

et al. 2011

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Background/Objectives: Diets rich in plant-based foods such as vegetables, fruits and soy foods have been suggested to have beneficial effects on health. However, phytochemicals contained in plant-based foods are generally bitter and acrid. We investigated whether intake of vegetables, fruits and soy foods is associated with sensitivity to bitterness and reluctance to eat new foods (food neophobia) in Japanese preschool children. Subjects/Methods: Subjects of this cross-sectional study were healthy Japanese, 167 boys and 156 girls, aged 4-6 years. Intake of vegetables, fruits and soy foods was estimated from 3-day dietary records. Subjects were classified as either tasters or nontasters of 6-n-propylthiouracil (PROP) based on their ability to taste 0.56 mmol/l PROP. Information on each child's age, height, weight, food neophobia status and food variety, as well as maternal diet and parental control over the child's eating, was obtained by a parent-administered questionnaire. Food neophobia was assessed using the Child Food Neophobia Scale (CFNS). Results: A high intake of vegetables was significantly associated with a low CFNS score in boys after controlling for covariates (P ¼ 0.0008). Among the boys, soy food intake was significantly higher in PROP non-tasters than in tasters, except those with low CFNS scores (P ¼ 0.0019). High intake of soy foods was significantly associated with a low neophobia score in PROP tasters but not in non-tasters (P ¼ 0.0024). Conclusions: These data suggest that sensitivity to bitter taste and food neophobia may influence the consumption of vegetables and soy foods among Japanese preschool boys.

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“…Trabalhos têm sido conduzidos no melhoramento genético da soja, para reduzir a ação das lipoxigenases, e medidas tecnológicas foram propostas como o processamento térmico dos grãos especificamente o branqueamento para inativar as lipoxigenases 13,14 , podendo assim aumentar a aceitabilidade da soja e de seus produtos.…”

Section: Introductionunclassified

Características sensoriais e físicas de extratos e tofus de soja comum processada termicamente e livre de lipoxigenase

Ciabotti¹,

Barcelos²,

Pinheiro³

et al. 2007

Ciênc. Tecnol. Aliment.

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*A quem a correspondência deve ser enviada ResumoO objetivo deste trabalho foi selecionar o processo de obtenção de extrato de soja e respectivo tofu, obtidos com a soja comum (BRS 133), soja comum submetida ao processo de branqueamento (BRS 133) e soja comum livre de lipoxigenase (BRS 213), verificando a influência do branqueamento dos grãos de soja comum, anterior à sua maceração, nas características sensoriais e físicas destes produtos. O processamento térmico (branqueamento dos grãos) a que a soja comum foi submetida mostrou-se imprescindível para tornar o "sabor" do extrato de soja mais agradável ao paladar dos provadores, não interferindo na sua aparência e nem na cor, tendo sempre como referência a soja livre de lipoxigenase, porém o branqueamento, por sua vez, depreciou não só o "sabor", mas também a "textura" e a "aparência" dos respectivos tofus, mostrando-se indiferente para o aspecto sensorial "cor". Na avaliação pelo método instrumental da cor e da textura dos tofus obtidos de soja comum branqueada houve diferenças significativas. Palavras-chave: branqueamento; sabor; textura; aparência; cor. AbstractThe overall objective of this study was to select a process for producing soybean milk and curd (tofu) that results in a pleasant-tasting product. The specific objective was to ascertain how bleaching and nonbleaching of conventional soybeans, prior to soaking, affects the physical and sensorial characteristics of the soymilk and tofu, and to compare the color, taste, appearance and texture of soymilk and tofu obtained from unbleached soybeans (BRS 133 cultivar), from bleached soybeans (BRS 133 cultivar), and from lipoxygenase-free soybeans (BRS 213 cultivar). The bleaching process was found to be indispensable to enhance the flavor of soybean milk. Bleaching did not affect the appearance or color of soybean milk in comparison with lipoxygenase-free soybean milk, but the used of bleached soybeans negatively affected the flavor, texture and appearance of tofu, although its color was not affected. Keywords: bleaching; flavor; texture; appearance; color.Características sensoriais e físicas de extratos e tofus de soja comum processada termicamente e livre de lipoxigenase IntroduçãoDentro da versatilidade da soja [Glycine max (L.) Merrill] no campo da indústria de alimentos, são conhecidos e comercializados, além da soja em grãos, farinha de soja, concentrados e isolados de soja, soja texturizada, alimentos fermentados como miso, shoyo, tempeh, e ainda, o extrato de soja ou leite de soja (soymilk), comercializado em vários sabores. Desse extrato, fabrica-se o tofu, além de outros produtos.O tofu é o produto obtido da precipitação das proteínas, pela adição de coagulante, dentre os utilizados tem-se o glucona--lactona, ou outros, produzindo um gel resultante da formação de uma rede protéica com retenção de água, lipídeos e outros constituintes. Sua textura é lisa, macia e elástica 21 , sendo importante fonte de proteína, minerais e vitaminas, ao mesmo tempo em que apresenta baixa proporção de gorduras satura...

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Components Responsible for the Undesirable Taste of Soybean Seeds

Cited by 151 publications

References 5 publications

Recent Progress in Research and Technology on Soybeans

Recent Progress in Research and Technology on Soybeans

Relationship of intake of plant-based foods with 6-n-propylthiouracil sensitivity and food neophobia in Japanese preschool children

Características sensoriais e físicas de extratos e tofus de soja comum processada termicamente e livre de lipoxigenase

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