کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7595845 1492125 2015 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Profile of the contents of different forms of soybean isoflavones and the effect of germination time on these compounds and the physical parameters in soybean sprouts
ترجمه فارسی عنوان
پروفایل محتویات ایزوفلاوون های سویا و تاثیر زمان جوانه زنی بر روی این ترکیبات و پارامترهای فیزیکی در جوانه های سویا
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The aim of this study was to evaluate the profile of the contents of different forms of soybean isoflavones and the effect of germination time on these compounds and the physical parameters in BRS 284 soybean sprouts. Soybean seeds were germinated for 168 h, and the sprouts were collected every 24 h. The physical parameters and contents of different forms of isoflavones of the seeds and soybean sprouts were evaluated, and the data were subjected to regression analysis. The soybean seeds contained 26.0% β-glucosides, 72.9% malonylglucosides and 1.2% aglycones. The yield of soybean sprouts was 632.4%. The effect of germination time was quadratic on the length, moisture and on the daidzin, genistin and genistein content; linear on the fresh weight and on the malonyldaidzin content. The dry matter and malonylglycitin content was constant, and glycitin and glycitein were not detected in the soybean sprouts.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 166, 1 January 2015, Pages 173-178
نویسندگان
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