Portal de Periódicos da CAPES

Artigo Acesso aberto Produção Nacional Revisado por pares

BIBTEX RIS

The effects of soybean soaking on grain properties and isoflavones loss

2014; Elsevier BV; Volume: 59; Issue: 2 Linguagem: Inglês

10.1016/j.lwt.2014.04.032

1096-1127

Fernando Sanches de Lima, Louise Emy Kurozawa, Elza Iouko Ida,

Microbial Metabolites in Food Biotechnology

The aim of this study was to investigate the effects of soybean soaking on grain properties and isoflavone loss in order to find suitable conditions for this step of soybean processing. A moisture content of 120% (dry basis) was achieved by soaking the soybeans at 55 °C and 70 °C for 3 and 2 h, respectively. Soybeans soaked at temperatures above 25 °C showed no significant difference (p > 0.05) in hardness after 1 h of soaking. The contents of total isoflavones and soluble proteins were better preserved at soaking temperatures of 25 °C and 40 °C. The β-glucosidase activity and contents of aglycone and β-glucoside isoflavones were closely related. Soybeans soaked at 55 °C for 5 h had a 6-fold higher aglycone isoflavone content than did whole soybeans (81.4 μg aglycones g−1) without considerable impairment of the aforementioned characteristics; soaking under this condition is therefore recommended before subsequent processing. This work helps to estimate the loss in soluble protein content and the loss and degradation of isoflavones during soybean soaking at different temperatures.