Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/932726
Research center of Embrapa/Collection: Embrapa Soja - Resumo em anais de congresso (ALICE)
Date Issued: 2012
Type of Material: Resumo em anais de congresso (ALICE)
Authors: MOREIRA, A. A.
SANTOS, R. F.
MANDARINO, J. M. G.
VARÉA, G. S.
IDA, E. I.
RIBEIRO, M. L. L.
Additional Information: AMANDA A. MOREIRA, UEL; RAFAEL F. SANTOS, UEL; JOSE MARCOS GONTIJO MANDARINO, CNPSO; GENI S. VARÉA, UEL - Professora; ELZA I. IDA, UEL; MARA L. L. RIBEIRO, UEL.
Title: Conversion of isoflavone glucosides to aglycones in whole soybean flour thermally treated and with endogenous B-glucosidase of soybean.
Publisher: In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: [proceedings]. Foz do Iguaçu: IUFoST, 2012. 1 CD-ROM.
Language: en
Keywords: Isoflavona
Description: The B-glucosidase hydrolyze isoflavone glucosides releasing aglycones. Its application in the food industry is relevant to the production of soybean foods with higher levels of isoflavone aglycones, with benefits for human health. The objective of this study was to apply endogenous B-glucosidase of soybean in whole soybean flour (WSF) and evaluate the conversion of isoflavone glucosides to aglycones. The B-glucosidase was fractionated by 40-85% ammonium sulfate saturation, concentrated by ultrafiltration (MWCO 100 kDa) and was applied in WSF thermally treated under different conditions. WSF without heat treatment and without application of enzyme was used as control (WSFC). Thermal pretreatment was performed in WSFC for 1h at 100°C (WSF100) or autoclaved for 30min at 121°C (WSF121). In these treatments were added 10U or 50U of B-glucosidase and incubated at 30°C for 2 or 6h. The aglycones content was determined by HPLC and the results were expressed as μg g-1 of samples. Thermal pretreatment increased the aglycone content of WSF100 and WSF121 in 2.6 and 2.8 times, respectively, relative to WSFC. The application of 50U of -glucosidase for 6h at 30°C in and CSF100 and CSF121 increased aglycones content of 7.1 and 8.5 times, respectively, relative to WSFC. The -glucosidase was efficient in the conversion of isoflavone glucosides to aglycones in all treatments compared with the control.
Thesagro: Soja
Tecnologia de alimento
NAL Thesaurus: Isoflavones
Soybeans
Food technology
Data Created: 2012-08-31
Appears in Collections:Resumo em anais de congresso (CNPSO)

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