논문 (학술지)
Effect of Storage Time and Temperature on Phenolic Compounds of Soybean (Glycine max L.) Flour
| 등록번호 | RPMS-2019-0190787505 | SCI 구분
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※구분 : SCI(SCIE포함), 비SCI |
SCI |
|---|---|---|---|
| 저자명 (주·공동저자) | Prabakaran Mayakrishnan; Lee Ji-Hee; Ahmad Ateeque; Kim Seung-Hyun; Woo Koan-Sik; Kim Mi-Jung; Chung Ill-Min | ||
| 논문구분 | 국외전문학술지 | 학술지명 | MOLECULES |
| ISSN | 1420-3049 | 학술지 출판일자 | - |
| 학술지 볼륨번호 | 23 | 논문페이지 | 2269 ~ - |
| 학술지 임팩트팩터 | 2.861 | 기여율 | 100 % |
| 초록 | The phenolic compounds (PC) of soybeans (Glycine max (L.) Merrill) varies mainly based on factors like genetics, the environment, and also the food processing techniques used. The effect of storage time and temperature on the phenolic acids and isoflavones composition of raw soybean flour (RWSF) and roasted soybean flour (RSF) were analyzed using liquid chromatography-tandem mass spectrometry (LC-MS/MS). Based on the analysis results, 56 PC and free amino acids were detected in the RWSF and RSF. The total phenolic content (TPC) was 301.59 µg/g in the control RWSF and 257.47 µg/g in the control RSF. In the analysis, eight types of phenolic acids and one flavonoid group belonging to the isoflavone group were detected. When comparing storage conditions of RWSF, 24 and 48 weeks of storage showed higher concentration of phenolic acids. In RSF, the percentage of total acetyl glucosides was high, but the outcome was reversed after 2 weeks. This study had identified that the composition of PC in RWSF and RSF were affected when the storage temperature increased and the storage time lengthened. | ||
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