Effect of Monascus aged vinegar on isoflavone conversion in soy germ by soaking treatment

卷:186

Chen, Ji-Cheng ; Wang, Jie ; Wang, Zhi-Jiang ; Li, Yan-Jie ; Pang, Jie ; Lin, He-Tong ; Yin, Shou-Wei

关键词: Conversion;    Isoflavone;    Soaking;    Soy germ;    Monascus vinegar;    Aglycone;   

DOI  :  10.1016/j.foodchem.2015.02.099

学科分类：食品科学和技术

【 摘 要 】

Soy germ rich in isoflavones has attracted much attention for health-promoting characteristics. An effective approach via Monascus aged vinegar soaking was adopted to enhance the aglycone amount. The profiles and interconversion of soy germ isoflavones via Monascus aged vinegar soaking were investigated, and the distribution in vinegars were also explored. The aglycones were dramatically increased by 40.76 times. Concomitantly, beta-glycosides and malonylglycosides were significantly decreased. The proportion of aglycones presented a sharp increase with the endogenous beta-glucosidase activity at the initial 4 h incubation. There appeared to be correlations between beta-glucosidase activity and the hydrolysis of conjugated isoflavones. The results demonstrated that the reactions of decarboxylation, de-esterification and de-glycosylation were involved in the Monascus aged vinegar soaking, supporting synergistic effects of enzymolysis by endogenous p-glucosidase from soy germ and acid hydrolysis of vinegars. Soaking by vinegar is a promising pathway for preparing aglycone-rich soy germ. (C) 2015 Published by Elsevier Ltd.