Fig. 1.

HPLC analysis for soybean isoflavones

(a) Non-transformed soybean isoflavones; (b) Isoflavones of transformed products (transformation conditions: soybean isoflavones 5 g, 60 °C, 48 h). In non-transformed soybean isoflavones, the contents of daidzein and genistein were (85.45±1.72) and (31.48±1.04) mg/g, respectively. After transformation, the contents of genistein could reach (703.21±4.35) mg/g, and their transformed rates could reach 96.63% and 87.82%, respectively