Effect of drying conditions on isoflavones and α-Glucosidase inhibitory activity of soybean [Glycine max (L.) Merrill]
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Author list: Niamnuy C., Nachaisin M., Devahastin S.
Publication year: 2011
Journal: Thai Journal of Agricultural Science (0049-3589)
Volume number: 44
Issue number: 5
Start page: 300
End page: 303
Number of pages: 4
ISSN: 0049-3589
Languages: English-Great Britain (EN-GB)
Abstract
The health benefits of soybean have been well known. The main bioactive compound in soybean is isoflavones (β-glucoside, malonyl glucoside, acetyl glucoside and aglycone forms).Isoflavones possess α-Glucosidase inhibitory activity that related to the treatment of Type 2 diabetes mellitus. Drying is the important process for shelf-life extension of soybean before soy food or pharmaceutical processing. The objectives of present study, therefore, were to investigate effects of drying method and drying temperature on isoflavones distribution, extraction yield and α-Glucosidase inhibitory activity of dried soybean at the moisture content of 10% (d.b.). Hot air fluidized bed drying (HAFBD), superheated steam fluidized bed drying (SSFBD) and gas-fired infrared combined with vibrating drying (GFIR-HAVD) were carried out at various dryingtemperature (50, 70, 130, 150°C). The results showed that the higher drying temperature led tolower content of total isoflavones. At the same drying temperature, it was found that GFIR-HAVD resulted in highest content of total, β-glucoside and aglycone isoflavones as well as extraction yield and α-Glucosidase inhibitory activity of dried soybean, followed by SSFBD and HAFBD, respectively. In addition, the drying temperature of 130°C gave the highest α-Glucosidase inhibitory activity in all drying techniques.
Keywords
gas-fired infrared drying, isoflavones, soybean, superheated steam drying, α-Glucosidase inhibitory activity
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