Table 2.
Isoflavone contents of black soy milk treated at various reaction times by the cellulose bead enzymatic system.
| Reaction time | Glycoside (μM) | Aglycone (μM) | Aglycosylation rate (%)a | Aglycone (%) in the total isoflavonesb | |||
|---|---|---|---|---|---|---|---|
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| Daidzin | Genistin | Daidzein | Genistein | Daidzin | Genistin | ||
| Nontreated | 128 ± 15c | 148 ± 9c | 21 ± 2c | 24 ± 1c | — | — | 13.8 ± 0.36c |
| 5 min | 83 ± 8d | 97 ± 8d | 36 ± 3d | 62 ± 9d | 34.2 ± 2.55c | 75.2 ± 1.88c | 30.7 ± 0.98d |
| 10 min | 55 ± 3e | 64 ± 2e | 60 ± 7e | 71 ± 3e | 53.1 ± 1.89d | 56.5 ± 2.13d | 40.7 ± 1.74e |
| 15 min | 46 ± 7e | 39 ± 3f | 71 ± 4e | 91 ± 3f | 60.9 ± 3.25e | 61.3 ± 1.45d | 50.2 ± 2.74f |
| 20 min | 0f | 9 ± 1g | 91 ± 1f | 115 ± 5g | 54.4 ± 1.77d | 65.2 ± 0.87d | 63.9 ± 1.32g |
| 30 min | 0f | 0h | 89 ± 1f | 126 ± 13g | 53.5 ± 1.99d | 68.8 ± 1.34be | 67.0 ± 1.97h |
| 45 min | 0f | 0h | 93 ± 6f | 133 ± 1g | 56.5 ± 0.61d | 74.0 ± 1.35e | 70.6 ± 1.83h |
All experiments were performed in triplicates. Values (in the same column) not marked by the same letter are significantly different (p < 0.05; n = 3).
a
Aglycosylation rate (%) = (increased molarity of isoflavone aglycones/decreased molarity of the corresponding glycosylated isoflavone) × 100%.
b
Aglycone (%) in the total isoflavones = (the amount of aglycones/the total amount of initial isoflavones) × 100.