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Changes in isoflavone profiles during cheongyukjang preparation, a traditional Banga food
- Changes in isoflavone profiles during cheongyukjang preparation, a traditional Banga food
- Lee S.W.; Park Y.W.; Han Y.S.; Chang P.-S.; Lee J.-M.; Kim Y.S.; Lee J.H.
- Ewha Authors
- 이종미; 김영석
- SCOPUS Author ID
- 이종미; 김영석
- Issue Date
- Journal Title
- Korean Journal of Food Science and Technology
- Korean Journal of Food Science and Technology vol. 41, no. 2, pp. 141 - 145
- SCOPUS; KCI
- Document Type
- 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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