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51 2012

Journal of Food and Nutrition Research
Súhrny čísla 1 / 2012

CHUNG, I.-M. – SEO, S.-H. – PARK, I. – AHN, J.-K. – KIM, E.-H. – KIM, M.-Y. – KIM, S.-H.
Changes in isoflavone composition of soya seeds, soya curd and soya paste at different processing conditions
Journal of Food and Nutrition Research, 51, 2012, č. 1, s. 40-51

Seung-Hyun Kim, Center for Analytical Chemistry, Division of Metrology for Quality of Life, Korea Research Institute of Standards and Science, P. O. Box 102, Yuseong, Dajeon 305-600, Korea. E-mail: seunghyun.kim@kriss.re.kr

Súhrn: The present study describes the effects of processing, fermentation and aging on the total and individual isoflavone contents in 20 cultivars of soya (seeds) as well as soya curd (tofu) and soya paste (chunggukjang) made from each soya cultivar. Mean total isoflavone contents were 12.03 mmol•kg-1 in seeds, 5.94 mmol•kg-1 in tofu, 12.38 mmol•kg-1 in chunggukjang aged for 3 days, and 12.75 mmol•kg-1 in chunggukjang aged for 6 days. Recovery rates of total isoflavones were 103–106% for chunggukjang, but only ~50% for tofu. Total or individual isoflavone profiles differed between seeds, tofu and chunggukjang. In the present study, the group effect (“paste/curd” versus “cooked with rice”) of total isoflavones (percentage, mole basis) was observed in chunggukjang aged for 3 and 6 days (P < 0.01) and not for soya seeds or tofu. In addition, chunggukjang contained larger amounts of isoflavone aglucons, in particular daidzein, compared to soya seeds or tofu.

Kľúčové slová: isoflavone profile; soya cultivar; soya food; fermentation

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