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Changes in isoflavone profiles during cheongyukjang preparation, a traditional Banga food

Title
Changes in isoflavone profiles during cheongyukjang preparation, a traditional Banga food
Authors
Lee S.W.Park Y.W.Han Y.S.Chang P.-S.Lee J.-M.Kim Y.S.Lee J.H.
Ewha Authors
이종미김영석
SCOPUS Author ID
이종미scopus; 김영석scopus
Issue Date
2009
Journal Title
Korean Journal of Food Science and Technology
ISSN
0367-6293JCR Link
Citation
vol. 41, no. 2, pp. 141 - 145
Indexed
SCOPUS; KCI scopus
Abstract
Cheongyukjang, a Banga food, is a heavy soy-soup prepared by boiling cheonggukjang, sea foods, and meats. Soybeans roasted at 140°C for 21.0 min and 220°C for 6.0 min, respectively, were used for cheonggukjang preparation. Distributions of isoflavones in raw soybeans, roasted soybeans, cheonggukjang, and cheongyukjang were analyzed by high performance liquid chromatography. The total isoflavones in roasted soybeans, cheonggukjang and cheongyukjang were about 79-80, 56-65, and 47-50% of those in raw soybeans, respectively. Roasting caused significant increases in acetyl derivatives and β-glucoside isoflavones, and significant decreases in malonyl derivatives (p < 0.05). The major isoflavones in cheonggukjang and cheongyukjang were β-glucosides. Succinyl-β-daidzin and succinyl-β-genistin, which are recognized as new metabolites of isoflavones, were not detected in raw and roasted soybeans. Peak areas of succinyl-β-genistin were higher than thse of succinyl-β-daidzin, in both cheongyukjang and cheonggukjang. ©The Korean Society of Food Science and Technology.
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신산업융합대학 > 식품영양학과 > Journal papers
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