title: Profile of the contents of different forms of soybean isoflavones and the effect of germination time on these compounds and the physical parameters in soybean sprouts.
abstract: The aim of this study was to evaluate the profile of the contents of different forms of soybean isoflavones and the effect of germination time on these compounds and the physical parameters in BRS 284 soybean sprouts. Soybean seeds were germinated for 168 h, and the sprouts were collected every 24 h. The physical parameters and contents of different forms of isoflavones of the seeds and soybean sprouts were evaluated, and the data were subjected to regression analysis. The soybean seeds contained 26.0% β-glucosides, 72.9% malonylglucosides and 1.2% aglycones. The yield of soybean sprouts was 632.4%. The effect of germination time was quadratic on the length, moisture and on the daidzin, genistin and genistein content; linear on the fresh weight and on the malonyldaidzin content. The dry matter and malonylglycitin content was constant, and glycitin and glycitein were not detected in the soybean sprouts.
authors: Departamento de Ciência e Tecnologia de Alimentos, Programa de Pós Graduação em Ciência de Alimentos, Universidade Estadual de Londrina, 86057-970 Londrina, Paraná, Brazil.
authors: A
authors: A
authors: Quinhone
authors: Departamento de Ciência e Tecnologia de Alimentos, Programa de Pós Graduação em Ciência de Alimentos, Universidade Estadual de Londrina, 86057-970 Londrina, Paraná, Brazil. Electronic address: elida@uel.br.
authors: E I
authors: EI
authors: Ida
mesh_terms: D018525:Germination; D007529:Isoflavones; D036226:Seedlings / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry*; D013025:Glycine max / Q000737:chemistry*
chemical_list: D007529:Isoflavones
keywords: Aglycones; Moyashi; Seedling; Soybean sprouts