Isoflavone content and β-glucosidase activity in soybean cultivars of different maturity groups

• Published in: Journal of food composition and analysis Vol. 20; no. 1; pp. 19 - 24
• Main Authors: Ribeiro, M.L.L., Mandarino, J.M.G., Carrão-Panizzi, M.C., de Oliveira, M.C.N., Campo, C.B.H., Nepomuceno, A.L., Ida, E.I.
• Format: Journal Article
• Language: English
• Published: New York, NY Elsevier Inc 01.02.2007; Elsevier
• Subjects: aglucones; beta-glucosidase; Biological and medical sciences; chemical constituents of plants; Cultivar; cultivars; daidzin; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; General aspects; genistin; glucosides; Glycine max; Glycine max (L.) Merrill; Isoflavone conjugates; isoflavones; malonyldaidzin; malonylgenistin; mature plants; Methods of analysis, processing and quality control, regulation, standards; Number of days of maturity; phenolic compounds; Soybean; soybeans; Number of days of maturity; Glycine max (L.) Merrill; Soybean; Isoflavone conjugates; Cultivar; Isoflavone; Enzyme; Flavonoid; Glycine max; Phytoestrogen; Grain legume; Polyphenol; β-Glucosidase; Leguminosae; Dicotyledones; Glycosidases; Angiospermae; Hydrolases; Spermatophyta; O-Glycosidases; Day; Maturity

Soy isoflavones are phenolic compounds comprised of aglucones, β-glucosides and β-glucosides conjugated with malonyl and acetyl groups. The β-glucosidases are a heterogeneous group of enzymes which hydrolyse β-glucosidic links of oligosaccharides and other glucosides conjugates releasing glucose. Th...