Abstract: Soybeans contain three kinds of isoflavones. These isoflavones are Present Primarily as β-glycosides. So far, nine glycosides of the isoflavones have been found. The amount of isoflavones may vary with the soybean variety and soybean product. The content of isoflavones can be greatly reduced by aqUeous processing,and the form can be altered by heat treatment and by enzyme reactions during fermentation, but the isoflavones remain.

Key words: Soybean Isoflavone