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ABSTRACT:
SUBMITTER: Ji W
PROVIDER: S-EPMC9743152 | biostudies-literature | 2022 Dec
REPOSITORIES: biostudies-literature
Ji Wenmin W Yang Tianbao T Song Qijian Q Ma Meng M
Food chemistry: X 20221027
We studied the effect of freeze-thaw on isoflavone composition in germinated soybeans, particularly the conversion of aglycones, the isoflavone monomers with high biological activity. Germinated soybeans were frozen at -20 °C, -80 °C, and -196 °C respectively, and then the frozen samples (-20 °C) were thawed at 4 °C, 10 °C, and 25 °C respectively. Results showed total isoflavone increased after germination. Aglycones content increased most at -20 °C, which increased about 24 times. The effect of ...[more]