Figure 10.

Effects of cooking on glucosides of isoflavone genistein. The major isoflavonoid species in intact soybeans before processing are 6′-O-malonyl-β-glucoside conjugates. (C) 6′-malonyl-7β-glucosylgenistein undergoes 3 major chemical changes during processing: (A) fermentation to yield aglycone genistein, (B) hydrolysis of the malonyl group via superheated steam to yield genistin (7β-glucosylgenistein), and (D) decarboxylation of the malonyl group via dry heat to yield 6′-acetyl-7β-glucosylgenistein.