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| Content Provider | Springer Nature Link |
|---|---|
| Author | Choung, Myoung Gun Lee, Jin Hwan |
| Copyright Year | 2003 |
| Abstract | Nutritional components, including isoflavone, protein, oil, fatty acid, and free sugar, in soybean varieties with different geographical origins were evaluated. Three representative isoflavone aglycones (daidzein, glycitein, and genistein) from the hydrolyzed extract were elucidated using high-performance liquid chromatography with diode array detection and electrospray ionization/ mass spectrometry. Among components, isoflavone exhibited differences between varieties and countries, whereas protein, oil, fatty acid, and free sugar showed no meaningful differences. Genistein (596.2 μg/g) exhibited the highest content of isoflavone, followed by daidzein (499.8 μg/g), and glycitein (87.2 μg/g). Nepal varieties showed the highest average isoflavone content (1,391.2 μg/ g), with the lowest (878.2 μg/g) from those of China. Linoleic acid (>50%) in fatty acid and sucrose (>70%) in free sugar exhibited the highest contents in all varieties. Although isoflavone showed predominant differences, this component was not significantly correlated with countries owing to the differences in contents of various varieties from each country. However, isoflavone in terms of nutritional value may be a key factor when considering the useful ingredients of soybeans from different geographical origins. |
| Starting Page | 254 |
| Ending Page | 263 |
| Page Count | 10 |
| File Format | |
| ISSN | 17382203 |
| Journal | Journal of the Korean Society for Applied Biological Chemistry |
| Volume Number | 54 |
| Issue Number | 2 |
| e-ISSN | 2234344X |
| Language | English |
| Publisher | Springer-Verlag |
| Publisher Date | 2003-01-01 |
| Publisher Place | New York |
| Access Restriction | Subscribed |
| Subject Keyword | soybean isoflavone electrospray ionization/mass spectrometry Applied Microbiology high-performance liquid chromatography Biological Techniques geographical origin nutritional component Bioorganic Chemistry |
| Content Type | Text |
| Resource Type | Article |
| Subject | Organic Chemistry Biochemistry, Genetics and Molecular Biology |
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