Changes in Isoflavone Compositions of Soybean Foods during Cooking Process
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概要
- 論文の詳細を見る
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-β-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-β-glucosides and higher non-acylated-β-glucosides. In the production of kinako by roasting, the proportion of 6″-O-acetyl-β-glucosides, generated by decarboxylation of 6″-O-malonyl-β-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-β-glucosides than tofu, and higher 6″-O-acetyl-β-glucosides.
- 社団法人 日本食品科学工学会の論文
- 2000-11-01
著者
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Yokotsuka K
Univ. Yamanashi Kofu
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Yokotsuka Koki
The Institute Of Enology And Viticulture Yamanashi University
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Yokotsuka Koki
Interdisciplinary Graduate School Of Medicine And Engineering & The Institute Of Enology And Vit
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Toda Toshiya
The Institute Of Enology And Viticulture Yamanashi University
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Sakamoto Akane
Fujicco Co. Ltd.
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Yokotsuka Koki
The Institute Of Enology And Viticulture
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TAKAYANAGI TSUTOMU
The Institute of Enology and Viticulture, Yamanashi University
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Takayanagi Tsutomu
The Institute Of Enology And Viticulture Yamanashi University
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Takayanagi T
The Institute Of Enology And Viticulture Yamanashi University
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Yokotsuka Koki
The Institute Of Ecology And Viticulture Yamanashi University
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