Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Changes in Oxalate and Phytate Concentrations During Soymilk Processing from the Seeds of Korean Soybean Cultivars

  • Jang, Keum-Il (Department of Food Science and Technology, Chungbuk National University) ;
  • Yoon, Gun-Mook (Institute of Health & Environment Research) ;
  • Kim, Hong-Sig (Department of Crop Science, Chungbuk National University)
  • Published : 2008.10.31
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Abstract

A high dietary oxalate intake may lead to calcium oxalate (CaOx) kidney stones in the gastrointestinal tract. Most soy foods contain high concentrations of oxalate and/or phytate. This study analyzed the changes in oxalate (Ox), phytate ($InsP_6$), and calcium (Ca) during soymilk processing from the seeds of Korean recommended soybean cultivars (cvs). The contents of Ox, $InsP_6$, and Ca in 21 cvs ranged from 14, 108, and 148 to 231, 279, and 246 mg/100 g of dry seed, respectively. Seven cultivars were selected from the 21 cvs by the distributions of Ox, $InsP_6$, and Ca. Then, each contents of soymilk prepared from the 7 cvs were determined. All contents were lower in soymilk than in seeds, but the Ox to $InsP_6$ ratios changed from varying ratios (0.1-0.8) to normal ratios (0.8-1.0) in all cvs except 'Paldalkong'. Consequently, during soymilk processing, the Ox content was decreased and the $InsP_6$ content was remained higher than the Ox content although the Ox was likely to be less reductive than the $InsP_6$. These results may provide better information for minimizing the risk of formation of Ox kidney stones due to consumption of soy products.

Keywords

References

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