Effect of Heat-pretreatment of Soy Hypocotyls on Its Flavor and Isoflavone Contents

Abstract

Abstract: Soy hypocotyls contained a lot of isoflavones, existing mainly in malonyl isoflavone glycosides. This kind ofisoflavones showed mainly bitter and beany components in soy hypocotyls. The study showed that heat-treatment coulddecrease bitter and astringent flavor of the hypocotyls, and thus improve the taste of hypocotyls. After heat-pretreatment, itwas found that malonyl isoflavone glycosides could be transformed to acetyl isoflavone, or isoflavone glycosides by HPLCassay. The acetyl isoflavone, or isoflavone glycosides tasted better than malonyl isoflavones.

Key words: soy hypocotyls, isoflavone, heat-treatment

TANG Chuan-He, YANG Xiao-Quan. Effect of Heat-pretreatment of Soy Hypocotyls on Its Flavor and Isoflavone Contents[J]. FOOD SCIENCE, 2004, 25(7): 109-111.

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Effect of Heat-pretreatment of Soy Hypocotyls on Its Flavor and Isoflavone Contents

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