Views: 0 Author: Site Editor Publish Time: 2022-05-12 Origin: Site
Soybean is a kind of ideal high quality plant protein resource because of its rich nutrients. In recent years, countries all over the world attach great importance to the development of soybean products. As one of the main functional components of soybean, soybean isoflavones have been shown to have good physiological and nutritional effects (phytoestrogens and antioxidant activities), and are considered to have superior prevention effects of chronic diseases, which has become a hot research topic at home and abroad in recent years. Most soybean isoflavones exist in the form of glucoside, but the free isoflavone glycoside is the main active form.
Soybean milk, as a traditional bean product in China, is deeply loved by the people. Soy milk needs to undergo heat treatment, which causes isoflavone loss. How to reduce the loss of isoflavone glycogen during soybean milk heat treatment has become the next problem to be solved. Because β cyclodextrin and genistine can form a water-soluble inclusion complex with molar ratio of 1:1 and high thermal stability, β -cyclodextrin has a certain protective effect on isoflavone glycogen.