Document Detail

Isoflavone Content and Profile Comparisons of Cooked Soybean-Rice Mixtures: Electric Rice Cooker versus Electric-Pressure Rice Cooker.
MedLine Citation:
PMID:  25394170     Owner:  NLM     Status:  Publisher    
This study examined the effects of heat and pressure on the isoflavone content and profiles of soybeans and rice cooked together using an electric rice cooker (ERC) and an electric-pressure rice cooker (EPRC). The total isoflavone content of the soybean-rice mixture after ERC and EPRC cooking relative to that before cooking was ~90% in soybeans and 14-15% in rice. Malonylglucosides decreased by an additional ~20% in EPRC-cooked soybeans compared with those cooked using the ERC, whereas glucosides increased by an additional ~15% in EPRC-cooked soybeans compared with those in ERC-cooked soybeans. In particular, malonylgenistin was highly susceptible to isoflavone conversion during soybean-rice cooking. Total genistein and total glycitein content decreased in soybeans after ERC and EPRC cooking, whereas total daidzein content increased in EPRC-cooked soybeans (P < 0.05). These results may be useful for improving the content of nutraceuticals such as isoflavones in soybeans.
Ill-Min Chung; Bo-Ra Yu; Inmyoung Park; Seung-Hyun Kim
Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2014-11-13
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  -     ISSN:  1520-5118     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2014 Nov 
Date Detail:
Created Date:  2014-11-13     Completed Date:  -     Revised Date:  2014-11-14    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
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