Kinetics of daidzin and genistin transformations and water absorption during soybean soaking at different temperatures

7 páginas, 7 tablas, 5 figurasThe kinetics of the isoflavone transformations (diadzin, diadzein, genistin and genistein) and moisture content in soaked soybeans were studied in the temperature range 30–85 °C. The evolution of the moisture was described by Peleg’s model, and a modified first order kinetic equation was used to predict the transformation profiles of different isoflavones in the soaked soybeans. The dependency, on temperature, of the kinetic parameter was modelled by the Arrhenius equation and empirical equations. The measured β-glucosidase activity at different temperatures justifies the experimental profiles of isoflavone conversionThe authors wish to thank the SPMU-TPSDP Diponegoro University (Indonesia) for the grant awarded to Dyah Hesti Wardhani to do this research (ADB Loan No. 1792-INO). Dr. José Antonio Vázquez Álvarez has been awarded a postdoctoral grant (Bolsas para estadías fóra de Galicia, 2007) by the dirección Xeral de Investigación, Desenvolvemento e Innovación, Xunta de Galicia, Spain.Peer reviewe