Kinetics of daidzin and genistin transformations and water absorption during soybean soaking at different temperatures

Dyah Hesti Wardhani; José Antonio Vázquez; Severino S. Pandiella

doi:10.1016/j.foodchem.2008.03.018

Kinetics of daidzin and genistin transformations and water absorption during soybean soaking at different temperatures

Dyah Hesti Wardhani, José Antonio Vázquez, Severino S. Pandiella

Research output: Contribution to journal › Article › peer-review

Abstract

The kinetics of the isoflavone transformations (diadzin, diadzein, genistin and genistein) and moisture content in soaked soybeans were studied in the temperature range 30-85 °C. The evolution of the moisture was described by Peleg's model, and a modified first order kinetic equation was used to predict the transformation profiles of different isoflavones in the soaked soybeans. The dependency, on temperature, of the kinetic parameter was modelled by the Arrhenius equation and empirical equations. The measured β-glucosidase activity at different temperatures justifies the experimental profiles of isoflavone conversion. © 2008 Elsevier Ltd. All rights reserved.

Original language	English
Pages (from-to)	13-19
Number of pages	6
Journal	Food Chemistry
Volume	111
Issue number	1
DOIs	https://doi.org/10.1016/j.foodchem.2008.03.018
Publication status	Published - 1 Nov 2008

Keywords

Daidzein
Daidzin
Genistein
Genistin
Isoflavones
Mathematical kinetic models
Soaked soybeans

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10.1016/j.foodchem.2008.03.018

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title = "Kinetics of daidzin and genistin transformations and water absorption during soybean soaking at different temperatures",

abstract = "The kinetics of the isoflavone transformations (diadzin, diadzein, genistin and genistein) and moisture content in soaked soybeans were studied in the temperature range 30-85 °C. The evolution of the moisture was described by Peleg's model, and a modified first order kinetic equation was used to predict the transformation profiles of different isoflavones in the soaked soybeans. The dependency, on temperature, of the kinetic parameter was modelled by the Arrhenius equation and empirical equations. The measured β-glucosidase activity at different temperatures justifies the experimental profiles of isoflavone conversion. {\textcopyright} 2008 Elsevier Ltd. All rights reserved.",

keywords = "Daidzein, Daidzin, Genistein, Genistin, Isoflavones, Mathematical kinetic models, Soaked soybeans",

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T1 - Kinetics of daidzin and genistin transformations and water absorption during soybean soaking at different temperatures

AU - Wardhani, Dyah Hesti

AU - Vázquez, José Antonio

AU - Pandiella, Severino S.

N1 - Wardhani, Dyah Hesti Vazquez, Jose Antonio Pandiella, Severino S. 36 ELSEVIER SCI LTD OXFORD 317VV

PY - 2008/11/1

Y1 - 2008/11/1

N2 - The kinetics of the isoflavone transformations (diadzin, diadzein, genistin and genistein) and moisture content in soaked soybeans were studied in the temperature range 30-85 °C. The evolution of the moisture was described by Peleg's model, and a modified first order kinetic equation was used to predict the transformation profiles of different isoflavones in the soaked soybeans. The dependency, on temperature, of the kinetic parameter was modelled by the Arrhenius equation and empirical equations. The measured β-glucosidase activity at different temperatures justifies the experimental profiles of isoflavone conversion. © 2008 Elsevier Ltd. All rights reserved.

AB - The kinetics of the isoflavone transformations (diadzin, diadzein, genistin and genistein) and moisture content in soaked soybeans were studied in the temperature range 30-85 °C. The evolution of the moisture was described by Peleg's model, and a modified first order kinetic equation was used to predict the transformation profiles of different isoflavones in the soaked soybeans. The dependency, on temperature, of the kinetic parameter was modelled by the Arrhenius equation and empirical equations. The measured β-glucosidase activity at different temperatures justifies the experimental profiles of isoflavone conversion. © 2008 Elsevier Ltd. All rights reserved.

KW - Daidzein

KW - Daidzin

KW - Genistein

KW - Genistin

KW - Isoflavones

KW - Mathematical kinetic models

KW - Soaked soybeans

U2 - 10.1016/j.foodchem.2008.03.018

DO - 10.1016/j.foodchem.2008.03.018

M3 - Article

SN - 0308-8146

VL - 111

SP - 13

EP - 19

JO - Food Chemistry

JF - Food Chemistry

IS - 1

ER -

Kinetics of daidzin and genistin transformations and water absorption during soybean soaking at different temperatures

Abstract

Keywords

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