Contents and bioconversion of β-glycoside isoflavones to aglycones in the processing conditions of soybean tempeh

被引：11
作者：
Chong Borges, Cristiane Wing [1 ]
Carrao-Panizzi, Mercedes Concordia [2 ]
Gontijo Mandarino, Jose Marcos [3 ]
da Silva, Josemeyre Bonifacio [1 ]
Benedetti, Silvia [1 ]
Ida, Elza Iouko [1 ]
机构：
[1] Univ Estadual Londrina, Dept Ciencia & Tecnol Alimentos, Rodovia Celso Garcia Cid,PR-445,Km 380, BR-86057970 Londrina, PR, Brazil
[2] Embrapa Trigo, Rodovia BR-285,Km 294,Caixa Postal 451, BR-99001970 Passo Fundo, RS, Brazil
[3] Embrapa Soja, Rodovia Carlos Joao Str,Caixa Postal 231, BR-86001970 Londrina, PR, Brazil
来源：
PESQUISA AGROPECUARIA BRASILEIRA | 2016年 / 51卷 / 03期
关键词：
Glycine max; Rhizopus oligosporus; daidzein; fermented soybean; functional food; genistein; CHEMICAL-COMPOSITION; FERMENTATION; OPTIMIZATION; PARAMETERS; PRODUCTS; DAIDZEIN; PROFILE; HUMANS; SEEDS;
D O I：
10.1590/S0100-204X2016000300009
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
The objective of this work was to evaluate the effect of the processing conditions of soybean tempeh on the contents of beta-glycoside isoflavones and on their bioconversion into aglycones. Different times of soaking (6, 12, and 18 hours), cooking (15, 30, and 45 minutes), and fermentation (18, 24, and 30 hours) with Rhizopus oligosporus at 37 degrees C were evaluated for tempeh preparation. Grains from the cultivar 'BRS 267' were used, and the experiment was carried out according to a central composite design (23). The response functions comprised the contents of genistin, malonyldaidzin, malonylgenistin, daidzein, and genistein, quantified by ultraperformance liquid chromatography (UPLC). Soaking, cooking, and fermentation times change the content, profile, and distribution of the different forms of isoflavones in tempeh. The highest bioconversion of glycoside isoflavones into aglycones occurred in 6-hour soaked soybean grains, whose cotyledons were cooked for 15 minutes and subjected to 18-hour fermentation.
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页码：271 / 279
页数：9
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