Chia Nan University of Pharmacy & Science Institutional Repository:Item 310902800/27835
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    Please use this identifier to cite or link to this item: https://ir.cnu.edu.tw/handle/310902800/27835


    Title: Effects of Storage Conditions on the Stability of Isoflavone Isomers in Lactic Fermented Soymilk Powder
    Authors: Chien, Hsian-Ling
    Yang, Tsui-Chu
    Chou, Cheng-Chun
    Contributors: 餐旅管理系
    Keywords: Lactic Fermented Soymilk
    Isoflavone
    Deoxidant
    Desiccant
    Temperature
    Storage
    Date: 2013-04
    Issue Date: 2014-05-26 10:45:36 (UTC+8)
    Publisher: Springer
    Abstract: In this study, the powder of the Streptococcus thermophilus-fermented soymilk was stored under five conditions for 10 weeks: (1) at 25 A degrees C with no added desiccant or deoxidant, (2) at 25 A degrees C with added deoxidant, (3) at 25 A degrees C with added desiccant, (4) at 25 A degrees C with both deoxidant and desiccant added, and (5) at 4 A degrees C with both deoxidant and desiccant added. It was found that the isoflavone content of the fermented soymilk powder declined during storage depending on storage condition and the kind of isoflavone isomer. The highest residual of isoflavone was found with the fermented soymilk powder stored at 4 A degrees C with deoxidant and desiccant. Under this storage condition, total isoflavone, beta-glucosides, acetylglucosides, malonylglucoside, and aglycone isoflavone in fermented soymilk powder showed residuals of 89.7%, 83.5%, 87.8%, 61.0%, and 93.1%, respectively, of its original content after 10 weeks of storage. Meanwhile, the smallest respective residuals of 71.2%, 29.3%, 47.9%, 51.8%, and 79.2% were noted with powder stored at 25 A degrees C with neither deoxidant nor desiccant. However, the percentage of aglycone, the bioactive isoflavone, increased from an initial value of 77.95% to 86.76% in this sample.
    Relation: Food And Bioprocess Technology, v.6 n.4 pp.1059-1066
    Appears in Collections:[Dept. of Hotel and Restaurant Management] Periodical Articles

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