Changes in Isoflavone Compositions of Soybean during Soaking in Water

摘要

We examined changes in isoflavone compositions of 4 varieties of soybean (Toyomusume, Tamahomare, Murayu- taka, Toyokomachi) during soaking in water, which is one of the important food processing procedures. There were treater amounts of 6"-O-malonylated isoflavone glucosides than those of any other component sin all the varieties. This proportion was followed by isflavone glucosides, whereas the proportions of free isoflavones and 6"-O-acetylated Isoflavone glucosides were small. By soaking in water for 20 h at 15 deg. C, the proportion of fee isoflavones in all 4 Varieties increased significantly, whereas that of isoflavone glucosides decreased.