산 가수분해 조건에 따른 콩의 isoflavone 함량이 생리활성에 미치는 영향

• Published in: 한국식품과학회지 Vol. 55; no. 6; pp. 592 - 598
• Main Authors: 이진영(Jin Young Lee), 김남걸(Namgeol Kim), 이유영(Yu-Young Lee), 김미향(Mihyang Kim), 한나래(Narae Han), 강문석(Moon Seok Kang), 김현주(Hyun-Joo Kim)
• Format: Journal Article
• Language: Korean
• Published: 한국식품과학회 01.12.2023
• Subjects: 식품과학; soybean; antioxidant; α-glucosidase
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2023.55.6.592

This study investigated the effects of changes in soybean isoflavone and polyphenol content, under thermal and acid hydrolysis conditions, on antioxidant and -glucosidase inhibitory activity. The contents of genistein, glycitein, and daidzein before the hydrolysis ranged from 10.53-167.68, 7.98-63.75, and 7.30-124.41 μg/mg extract, respectively, and increased upon acid hydrolysis. Total polyphenol content ranged from 32.34-52.59 μg GAE/mg, with the highest values observed at 1 h with 1M HCl. DPPH radical scavenging activity ranged from 8.13-14.70 TE/mg and further increased upon acid hydrolysis. Reducing power ranged from 49.12-217.56 μM FeSO4/mg and was most effective when treated with 1M HCl for 8 h. The -glucosidase inhibitory activity increased to 88.94% when treated with 1M HCl for 8 h, whereas control and thermal hydrolysis were ineffective. The results of this study can be used for the production of functional foods with enhanced bioactivity of soybeans. KCI Citation Count: 0