caa a22 4500 463249216 CHVBK 20180405153334.0 cr unu---uuuuu 170326e20070601xx s 000 0 eng 10.1007/s11130-007-0041-0 doi (NATIONALLICENCE)springer-10.1007/s11130-007-0041-0 Commercial Soy Protein Ingredients as Isoflavone Sources for Functional Foods [Elektronische Daten] [Maria Genovese, Ana Barbosa, MÁrcia Pinto, Franco Lajolo] Abstract.: The knowledge of the contents and profile of isoflavones present in soy protein ingredients, as well as the effect of industrial processing, is important for the development of functional foods rich in these compounds. The results obtained here showed that the total isoflavone content varied significantly among products. For defatted and whole soy flours the total isoflavone content ranged from 120 to 340mg/100g, for soy protein isolates from 88 to 164mg/100g, and for commercial textured soy proteins, from 66 to 183mg/100g (wet basis, expressed as aglycones). The highest isoflavone content was found for soy hypocotyl flours, from 542 to 851mg/100g. Compared to hypocotyl and whole and defatted flours, soy ingredients presented a decrease of malonylglycosides and deesterified β-glycosides with a significant increase in the percentage of aglycones, mainly for soy fibers (65-76%). While defatting was shown to cause isoflavone concentration without altering conjugation, extrusion process caused destruction of isoflavones and a significant increase in the amount of acetylglycosides, but this effect was less intense for the concentrates. From the results obtained it can be concluded that differences in isoflavone concentration and profile may be related to oscillations in the isoflavone content present in the raw material and to the type of processing. Springer Science+Business Media, Inc., 2007 isoflavones nationallicence soy protein ingredients nationallicence processing nationallicence functional foods nationallicence Genovese Maria Departamento de Alimentos e Nutrição Experimental, Universidade de São Paulo, Av. Prof. Lineu Prestes, 580, Bloco 14, Cep 05508-900, São Paulo, SP, Brazil aut Barbosa Ana Departamento de Alimentos e Nutrição Experimental, Universidade de São Paulo, Av. Prof. Lineu Prestes, 580, Bloco 14, Cep 05508-900, São Paulo, SP, Brazil aut Pinto MÁrcia Departamento de Alimentos e Nutrição Experimental, Universidade de São Paulo, Av. Prof. Lineu Prestes, 580, Bloco 14, Cep 05508-900, São Paulo, SP, Brazil aut Lajolo Franco Departamento de Alimentos e Nutrição Experimental, Universidade de São Paulo, Av. Prof. Lineu Prestes, 580, Bloco 14, Cep 05508-900, São Paulo, SP, Brazil aut Plant Foods for Human Nutrition Kluwer Academic Publishers-Plenum Publishers; http://www.springer-ny.com 62/2(2007-06-01), 53-58 0921-9668 62:2<53 2007 62 11130 https://doi.org/10.1007/s11130-007-0041-0 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11130-007-0041-0 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Genovese Maria Departamento de Alimentos e Nutrição Experimental, Universidade de São Paulo, Av. Prof. Lineu Prestes, 580, Bloco 14, Cep 05508-900, São Paulo, SP, Brazil aut NATIONALLICENCE 700 1- Barbosa Ana Departamento de Alimentos e Nutrição Experimental, Universidade de São Paulo, Av. Prof. Lineu Prestes, 580, Bloco 14, Cep 05508-900, São Paulo, SP, Brazil aut NATIONALLICENCE 700 1- Pinto MÁrcia Departamento de Alimentos e Nutrição Experimental, Universidade de São Paulo, Av. Prof. Lineu Prestes, 580, Bloco 14, Cep 05508-900, São Paulo, SP, Brazil aut NATIONALLICENCE 700 1- Lajolo Franco Departamento de Alimentos e Nutrição Experimental, Universidade de São Paulo, Av. Prof. Lineu Prestes, 580, Bloco 14, Cep 05508-900, São Paulo, SP, Brazil aut NATIONALLICENCE 773 0- Plant Foods for Human Nutrition Kluwer Academic Publishers-Plenum Publishers; http://www.springer-ny.com 62/2(2007-06-01), 53-58 0921-9668 62:2<53 2007 62 11130 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer