The antioxidation activity of soybean from different varieties and whole-bean pudding
Date Issued
2015
Date
2015
Author(s)
Tsai, Meng-Ting
Abstract
Soybean (Glycine max.) is one of the most widely used legumes in the world. Its antioxidation activities and functional compositions are affected by cultivars and growing conditions like rainfall, crop location and light. Okara is the non-soluble by-product of soymilk. It exhibits negative impacts on flavor, texture and shelf life and is generally considered as waste. The objectives of this study were to analyse the content of antioxidants and related antioxidation activitied of soybeans from different varieties for enhancing thr utilization of soybean. The data showed that Kaohsiung No.10 (K) exhibited the most isoflavone among all samples (Kaohsiung No.10 (K): 6.27, Genetically modified from USA (GM): 1.43, S03W4 from Canada (N-GM): 3.24, Hualien organic No.1(H): 2.25 mg/g dry solid) and sucrose is also aboundant (K:4753, H:1443, GM:4040, N-GM:3707 μg/g dry solid) which is good for product flavor. There is no significant difference in antioxidation activities between K and GM. K was chosen to make whole-bean soy pudding. Generally, processing results in the loss of isoflavone. Nontheless, media-milling did not only retain isoflavone but also increase the content of aglycone. Compared with the filtration product, media-milled soybean pudding exhibited greater antioxidation activities (oxygen radical absorbance capacity, trolox equivalent antioxidant capacity, DPPH radical-scavenging activity).From the results, media-milling appeared to minimize the waste and enhance the antioxidation activities of products.
Subjects
soyben
isoflavone
soybean pudding
media-milling
antioxidant activity
SDGs
Type
thesis
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