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INFLUENCE OF GERMINATION ON SAPONINS IN SOYBEAN AND RECOVERY OF SOY SAPOGENOL I
Author(s) -
JYOTHI T.C.,
SINDHU KANYA T.C.,
APPU RAO A.G.
Publication year - 2007
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2007.00094.x
Subject(s) - saponin , germination , food science , chemistry , soy protein , soy flour , hydrolysis , soy milk , botany , biology , biochemistry , medicine , alternative medicine , pathology
ABSTRACT Soysaponins are considered major bioactive components. Ethanol extractives prepared from mature soybean and germinated seeds (0–4 days) were examined for saponin content (found to be 2.8 and 6.1–8.9%, respectively). The saponin content increased 3.2 times after germination. The predominant hydrolytic product of saponin – soysapogenol I – content increased from 1.8 to 7.3% during the course of germination. Defatted soy flour, soy protein isolate and toasted flour contain saponins at 2.3–3.5%, suggesting that the germinated soybean seeds are the richest source of saponins among soybean products.