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Article: Development of an isoflavone aglycone-enriched soymilk using soy germ, soy protein isolate and bifidobacteria

TitleDevelopment of an isoflavone aglycone-enriched soymilk using soy germ, soy protein isolate and bifidobacteria
Authors
KeywordsBifidobacteria
Isoflavones
Soy germ
Soy protein isolate
Soymilk
Issue Date2004
PublisherPergamon. The Journal's web site is located at http://www.elsevier.com/locate/foodres
Citation
Food Research International, 2004, v. 37 n. 4, p. 301-312 How to Cite?
AbstractSoymilks comprising soy protein isolate (SPI) and soy germ (SG) at ratios of 9:1 (SPI/SG9:1), 6:4 (SPI/SG6:4) and 3:7 (SPI/SG3:7) were fermented with Bifidobacterium animalis Bb-12. Enumeration of microbial populations, pH measurements and quantification of isoflavones were performed at 12 and 24 h incubation and at 1, 7 and 14 day refrigerated storage. Isoflavone concentrations were 3, 7 and 12 times higher in SPI/SG9:1, SPI/SG6:4 and SPI/SG3:7 than soymilk made from SPI and microbial populations increased, respectively, by 1.2, 1.3 and 0.9 log10 CFU/mL after 24 h. Hydrolysis of isoflavone glucosides increased the concentration of aglycones from 0.819 to 5.645 mg/100 mL (47% of total isoflavone) in SPI/SG9:1 after 24 h (P<0.05), with isoflavone biotransformation less apparent in SPI/SG3:7. Fermented SPI/SG6:4 contained the highest concentration of isoflavone aglycone at 7.801 mg/100 mL (26% of total). Viability of B. animalis and composition of isoflavones were unchanged after 14 day refrigerated storage (P>0.05). © 2004 Elsevier Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/144459
ISSN
2015 Impact Factor: 3.182
2015 SCImago Journal Rankings: 1.539
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorTsangalis, Den_HK
dc.contributor.authorAshton, JFen_HK
dc.contributor.authorStojanovska, Len_HK
dc.contributor.authorWilcox, Gen_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:02:11Z-
dc.date.available2012-01-20T09:02:11Z-
dc.date.issued2004en_HK
dc.identifier.citationFood Research International, 2004, v. 37 n. 4, p. 301-312en_HK
dc.identifier.issn0963-9969en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144459-
dc.description.abstractSoymilks comprising soy protein isolate (SPI) and soy germ (SG) at ratios of 9:1 (SPI/SG9:1), 6:4 (SPI/SG6:4) and 3:7 (SPI/SG3:7) were fermented with Bifidobacterium animalis Bb-12. Enumeration of microbial populations, pH measurements and quantification of isoflavones were performed at 12 and 24 h incubation and at 1, 7 and 14 day refrigerated storage. Isoflavone concentrations were 3, 7 and 12 times higher in SPI/SG9:1, SPI/SG6:4 and SPI/SG3:7 than soymilk made from SPI and microbial populations increased, respectively, by 1.2, 1.3 and 0.9 log10 CFU/mL after 24 h. Hydrolysis of isoflavone glucosides increased the concentration of aglycones from 0.819 to 5.645 mg/100 mL (47% of total isoflavone) in SPI/SG9:1 after 24 h (P<0.05), with isoflavone biotransformation less apparent in SPI/SG3:7. Fermented SPI/SG6:4 contained the highest concentration of isoflavone aglycone at 7.801 mg/100 mL (26% of total). Viability of B. animalis and composition of isoflavones were unchanged after 14 day refrigerated storage (P>0.05). © 2004 Elsevier Ltd. All rights reserved.en_HK
dc.languageengen_US
dc.publisherPergamon. The Journal's web site is located at http://www.elsevier.com/locate/foodresen_HK
dc.relation.ispartofFood Research Internationalen_HK
dc.subjectBifidobacteriaen_HK
dc.subjectIsoflavonesen_HK
dc.subjectSoy germen_HK
dc.subjectSoy protein isolateen_HK
dc.subjectSoymilken_HK
dc.titleDevelopment of an isoflavone aglycone-enriched soymilk using soy germ, soy protein isolate and bifidobacteriaen_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1016/j.foodres.2004.01.003en_HK
dc.identifier.scopuseid_2-s2.0-1942470443en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-1942470443&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume37en_HK
dc.identifier.issue4en_HK
dc.identifier.spage301en_HK
dc.identifier.epage312en_HK
dc.identifier.isiWOS:000221375800002-
dc.publisher.placeUnited Kingdomen_HK
dc.identifier.scopusauthoridTsangalis, D=6508214893en_HK
dc.identifier.scopusauthoridAshton, JF=7102016481en_HK
dc.identifier.scopusauthoridStojanovska, L=6602210031en_HK
dc.identifier.scopusauthoridWilcox, G=7102388291en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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