Abstract: The research on recent development of soybean isoflavones were reviewed. Some reports about isoflavones were analy zed. It showed that processing conditions had large effects on isoflavone glucosidic formation and activities. Fermentation and enzyme engineering could increase the activity of isoflavone. The diversity of gene and environment would lead to different contents of isoflavones in soybean. it would be very significant to develop soybean isoflavone’s product.

Key words: Soybean isoflavone