naa a22 4500 510726240 CHVBK 20180411082936.0 cr unu---uuuuu 180411e20130401xx s 000 0 eng 10.1007/s11947-012-0792-y doi (NATIONALLICENCE)springer-10.1007/s11947-012-0792-y Effects of Storage Conditions on the Stability of Isoflavone Isomers in Lactic Fermented Soymilk Powder [Elektronische Daten] [Hsian-Ling Chien, Tsui-Chu Yang, Cheng-Chun Chou] In this study, the powder of the Streptococcus thermophilus-fermented soymilk was stored under five conditions for 10weeks: (1) at 25°C with no added desiccant or deoxidant, (2) at 25°C with added deoxidant, (3) at 25°C with added desiccant, (4) at 25°C with both deoxidant and desiccant added, and (5) at 4°C with both deoxidant and desiccant added. It was found that the isoflavone content of the fermented soymilk powder declined during storage depending on storage condition and the kind of isoflavone isomer. The highest residual of isoflavone was found with the fermented soymilk powder stored at 4°C with deoxidant and desiccant. Under this storage condition, total isoflavone, β-glucosides, acetylglucosides, malonylglucoside, and aglycone isoflavone in fermented soymilk powder showed residuals of 89.7%, 83.5%, 87.8%, 61.0%, and 93.1%, respectively, of its original content after 10weeks of storage. Meanwhile, the smallest respective residuals of 71.2%, 29.3%, 47.9%, 51.8%, and 79.2% were noted with powder stored at 25°C with neither deoxidant nor desiccant. However, the percentage of aglycone, the bioactive isoflavone, increased from an initial value of 77.95% to 86.76% in this sample. Springer Science+Business Media, LLC, 2012 Lactic fermented soymilk nationallicence Isoflavone nationallicence Deoxidant nationallicence Desiccant nationallicence Temperature nationallicence Storage nationallicence Chien Hsian-Ling Graduate Institute of Food Science & Technology, National Taiwan University 59, Lane 144, Keelung Rd., Sec. 4, Taipei, Taiwan aut Yang Tsui-Chu Department of Hotel and Restaurant Management, Chia-Nan University of Pharmacy and Science, Tainan, Taiwan aut Chou Cheng-Chun Graduate Institute of Food Science & Technology, National Taiwan University 59, Lane 144, Keelung Rd., Sec. 4, Taipei, Taiwan aut Food and Bioprocess Technology Springer-Verlag 6/4(2013-04-01), 1059-1066 1935-5130 6:4<1059 2013 6 11947 https://doi.org/10.1007/s11947-012-0792-y text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0792-y text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Chien Hsian-Ling Graduate Institute of Food Science & Technology, National Taiwan University 59, Lane 144, Keelung Rd., Sec. 4, Taipei, Taiwan aut NATIONALLICENCE 700 1- Yang Tsui-Chu Department of Hotel and Restaurant Management, Chia-Nan University of Pharmacy and Science, Tainan, Taiwan aut NATIONALLICENCE 700 1- Chou Cheng-Chun Graduate Institute of Food Science & Technology, National Taiwan University 59, Lane 144, Keelung Rd., Sec. 4, Taipei, Taiwan aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/4(2013-04-01), 1059-1066 1935-5130 6:4<1059 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer