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    
Abstract/OtherAbstract:
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.
Authors:
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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