인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
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지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
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초록·키워드
Methanolic extraction (80%) of isoflavones from defatted soy flour at room temperature gave the highest values, 80% for malonylglucoside isoflavones, whereas, the defatted soy flour treated at 100°C for 1 hr showed higher concentrations of glucoside isoflavones, 56% and then malonylglucoside isoflavones, 41%. During heating treatment, approximately, half of malonylglucoside conjugates were transformed to glucoside isoflavones, but the soy samples treated at 121 °C for 30 min in an autoclave showed that almost all malonylglucoside conjugates were transformed to glucoside isoflavones, 93%. After treatment of these three methanolic extracts with â-glucosidase, 65% of malonylglucoside isoflavones, 79% of glucoside isoflavones were hydrolyzed by the enzyme to form aglycones. The enzyme reaction in the methanolic extract from the soy sample treated at 100°C indicated that the glucoside isoflavones were efficiently transformed into aglycones, whereas, the malonylglucoside forms were slowly hydrolyzed by the enzyme. The enzyme completely transformed the glucoside isoflavones into aglycones in the methanolic extracts of the soy flour treated at 121°C in an autoclave. Therefore, combined application of heat treatment at 121°C and the fungal â-glucosidase could transform efficiently malonylglucoside isoflavones and glucoside isoflavones to aglycones. Furthermore, three methanolic extracts of soy sample treated with â-glucosidase demonstrated higher antioxidant activity than other three samples. Of the three enzyme treated samples, the soy sample treated at 121°C showed the highest antioxidant activity.
본문·목차
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UCI(KEPA) : I410-ECN-0101-2013-573-001192877
