Tracking isoflavones: From soybean to soy flour, soy protein isolates to functional soy bread

Abstract

Soy bread Isoflavones Food processing Functional food Dough Proofing A B S T R A C T Soybean seeds with three different levels (low, intermediate and high) of isoflavones were processed to soy flour and soy protein isolates (SPIs) and developed into functional soy breads. The effect of factors involved in all steps of the process was investigated by tracking the composition and concentration of native forms of isoflavones. The total isoflavone contents were 8033.3, 10570.1 and 15169.0 nmol/g DM (dry matter) in the three soybeans; 13201.5, 20034.4 and 26014.3 nmol/g DM in defatted soy flours; 9113.2, 13274.6 and 17918.3 nmol/g DM in the SPI; 2782.7, 4081.4 and 5590.3 nmol/g DM in soy breads, respec-tively. The bread making processes did not affect the total isoflavone content, but changed glucosides/acetylglucosides to aglycones. Malonylglucosides were stable prior to baking but degraded to acetylglucosides and further to glucosides during baking. Our results provide critical information for the production of functional soy breads that contain varying amounts of soy isoflavones.Crown

Tempeh flour as a substitute for soybean flour in coconut cookies

“…The results for aglycones (Table 3) showed a significant increase when the tempeh flours were included, evidencing a nutritional and functional improvement due to greater aglycone concentration (ROSA et al, 2009). These results confirm the conversion of isoflavone glucosides into aglycone during soybean fermentation with Rhizopus oligosporus.…”

<b>Productivity and Chemical composition of food type soybean in different sowing dates

“…Isoflavones are secondary plant metabolites, a group of natural bioflavonoids synthesized exclusively by the Leguminosae (Fritsche & Steinhart, 1999), and they are associated with the risk reduction or prevention of various diseases, such as breast cancer and prostate cancer (Liggins et al, 2000), cardiovascular disease (Rimbach et al, 2008), and estrogenic and antioxidant activity (Liu, Kanjo, & Mizutani, 2010;Ma et al, 2010). Twelve isoflavone forms have been reported in soybeans, including three aglycones: genistein, daidzein and glycitein and their respective 7-O-β-D-glucosides (genistin, daidzin and glycitin), 6"-O-malonyl-7-O-β-D-glucosides (malonylgenistin, malonyldaidzin and malonylglycitin) and 6"-O-acetyl-7-O-β-Dglucosides (acetylgenistin, acetyldaidzin and acetylglycitin (Shao et al, 2009).…”

Evaluation of bioactive compounds and bioactivities of soybean dried by different methods and conditions

“…There are various important nutrients in soybean, namely, protein, oil and several bioactive compounds including isoflavones, phytosterols, saponins and oligosaccharides (Shao & Oszmianski, 2009). Isoflavones, which are the main phenolic compounds in soybean, have received much attention because of their weak oestrogenic property and other beneficial functions (Klein, Perry, & Adair, 1995).…”