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Influence of germination on saponins in soybean and recovery of soy sapogenol I.

Jyothi, T. C. and Sindhu Kanya, T. C. and Appu Rao, A. G. (2007) Influence of germination on saponins in soybean and recovery of soy sapogenol I. Journal of Food Biochemistry, 31 (1). pp. 1-13.

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Soy saponins are considered to be major bioactive components. In this study, ethanol extracts prepared from mature soybean and germinated seeds (0-4 days) were examined for saponin content. Results showed that concn. of saponin in extracts from mature and germinated soybeans were 2.8 and 6.1-8.9%, respectively. Saponin content increased 3.2x after germination. The concn. of soy sapogenol I, the predominant hydrolytic product of saponin, increased from 1.8 to 7.3% during the course of germination. Defatted soy flour, soy protein isolate and toasted flour were found to contain 2.3-3.5% saponin, suggesting that germinated soybean seeds are the richest source of saponins among soy products.

Item Type: Article
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 29 Protein Chemistry
600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Aug 2008 05:20
Last Modified: 03 Jul 2015 12:04
URI: http://ir.cftri.res.in/id/eprint/8066

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