Determination of Isoflavone, Total Saponin, Dietary Fiber, Soy Oligosaccharides and Lecithins from Commercial Soy Products Based on the One Serving Size - Some bioactive compounds from commercialized soy products -

대두 가공품 1회분량 내 이소플라본, 사포닌, 식이섬유, 대두 올리고당 및 레시틴의 함량 - 상업용 대두 가공품 1회 분량 당의 생리활성 물질 함량 분석 -

  • Kim, Cheon-Hoe (Central Research Center at Dr. Chung's Food Co., Ltd.) ;
  • Park, Jeom-Seon (Central Research Center at Dr. Chung's Food Co., Ltd.) ;
  • Sohn, Heon-Soo (Central Research Center at Dr. Chung's Food Co., Ltd.) ;
  • Chung, Chai-Won (Central Research Center at Dr. Chung's Food Co., Ltd.)
  • 김천희 ((주) 정.식품, 중앙연구소) ;
  • 박점선 ((주) 정.식품, 중앙연구소) ;
  • 손헌수 ((주) 정.식품, 중앙연구소) ;
  • 정재원 ((주) 정.식품, 중앙연구소)
  • Published : 2002.02.01

Abstract

The levels of biologically active compounds, such as isoflavone, total saponin, dietary fiber, soy oligosaccharides, and lecithin from each serving size of commercial soy products, were quantitatively determined from the raw soybean, soymilk, tofu, isolated soy protein (ISP), soybean paste(toenjang), natto, and tempeh from local and foreign market. Soy flour, natto, and soymilk contained 489.1 mg, 308.3 mg, and 138.1 mg of isoflavone in each 100 g of dry matter, respectively. The ratios of aglycone to glucoside of soybean paste and tempeh showed relatively high level compared with other tested soy products. Commercial soymilk showed the highest ratio of soluble fiber to total dietary(59%). The higher levels of dietary fiber (20.1 g) and lecithin (1.13 g) were also found in tofu. The lecithin and saponin content of isolated soy protein(ISP) were highest (0.63 g and 0.65 g/ 100 g of dry matter) among the tested samples. In conclusion, soy flour showed the highest level of biologically active compounds, such as saponin, isoflavone, dietary fiber, and soy oligosaccharides. But when the evaluation was based on the serving size, soymilk containing 31.5 mg of isoflavone, 2.59 g of dietary fiber, 0.57 g of oligosaccharides, 0.10 g of lecithin, and 0.11 g of saponin showed similarity to those of the tested soybeans(20 g).

Keywords

isoflavone;saponin;oligosaccharides;soymilk;soy products

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