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Analysis of water-soluble bioactive compounds in commonly consumed soymilk in China.

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Title: Analysis of water-soluble bioactive compounds in commonly consumed soymilk in China.
Authors: Li, Yi-Ran1,2, Yun, Ting-Ting1, Liu, Shan1, Qi, Wen-Tao1 qwt@chinagrain.org, Zhao, Li-Qin2, Liu, Jia-Ren3 Jia-Ren.Liu@childrens.harvard.edu, Li, Ai-Ke1 lak@chinagrain.org
Source: Journal of Food Composition & Analysis. Mar2016, Vol. 46, p29-35. 7p.
Subjects: Food consumption, Soymilk, Soybean -- Nutrition, Bioactive compounds, High performance liquid chromatography, Spectrophotometers
Geographic Terms: China
Abstract: Soybean, an important source of many bioactive compounds, is of interest because of the health benefits it confers. We compared the contents of different bioactive components, such as peptides, amino acids, isoflavones, saponins, and oligosaccharides, in five commonly used soymilk types in China, using an amino acid analyzer, high-performance liquid chromatography, and an ultraviolet spectrophotometer. The concentrations of almost all bioactive compounds, except for stachyose and raffinose, were significantly higher in homemade soymilk (HSM) samples than in ready-made soymilk (RSM) samples. HSM created using non-genetically modified soybeans contained the most amino acids (21.7%), water-soluble proteins (25.6%), peptides (11.90%), and water-soluble isoflavones (1175 μg/mL). HSM made using genetically modified soybeans contained the most saponin (36.7 mg/mL). RSM samples contained the most stachyose and raffinose. These findings provide basic information for evaluating the function of soymilk with regard to its bioactive ingredients. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Composition & Analysis is the property of Academic Press Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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Header DbId: egs
DbLabel: Engineering Source
An: 112948615
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
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  Data: Analysis of water-soluble bioactive compounds in commonly consumed soymilk in China.
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Composition+%26+Analysis%22">Journal of Food Composition & Analysis</searchLink>. Mar2016, Vol. 46, p29-35. 7p.
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  Data: <searchLink fieldCode="DE" term="%22Food+consumption%22">Food consumption</searchLink><br /><searchLink fieldCode="DE" term="%22Soymilk%22">Soymilk</searchLink><br /><searchLink fieldCode="DE" term="%22Soybean+--+Nutrition%22">Soybean -- Nutrition</searchLink><br /><searchLink fieldCode="DE" term="%22Bioactive+compounds%22">Bioactive compounds</searchLink><br /><searchLink fieldCode="DE" term="%22High+performance+liquid+chromatography%22">High performance liquid chromatography</searchLink><br /><searchLink fieldCode="DE" term="%22Spectrophotometers%22">Spectrophotometers</searchLink>
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  Data: <searchLink fieldCode="DE" term="%22China%22">China</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Soybean, an important source of many bioactive compounds, is of interest because of the health benefits it confers. We compared the contents of different bioactive components, such as peptides, amino acids, isoflavones, saponins, and oligosaccharides, in five commonly used soymilk types in China, using an amino acid analyzer, high-performance liquid chromatography, and an ultraviolet spectrophotometer. The concentrations of almost all bioactive compounds, except for stachyose and raffinose, were significantly higher in homemade soymilk (HSM) samples than in ready-made soymilk (RSM) samples. HSM created using non-genetically modified soybeans contained the most amino acids (21.7%), water-soluble proteins (25.6%), peptides (11.90%), and water-soluble isoflavones (1175 μg/mL). HSM made using genetically modified soybeans contained the most saponin (36.7 mg/mL). RSM samples contained the most stachyose and raffinose. These findings provide basic information for evaluating the function of soymilk with regard to its bioactive ingredients. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Food Composition & Analysis is the property of Academic Press Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1016/j.jfca.2015.10.011
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 7
        StartPage: 29
    Subjects:
      – SubjectFull: Food consumption
        Type: general
      – SubjectFull: Soymilk
        Type: general
      – SubjectFull: Soybean -- Nutrition
        Type: general
      – SubjectFull: Bioactive compounds
        Type: general
      – SubjectFull: High performance liquid chromatography
        Type: general
      – SubjectFull: Spectrophotometers
        Type: general
      – SubjectFull: China
        Type: general
    Titles:
      – TitleFull: Analysis of water-soluble bioactive compounds in commonly consumed soymilk in China.
        Type: main
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      – PersonEntity:
          Name:
            NameFull: Li, Yi-Ran
      – PersonEntity:
          Name:
            NameFull: Yun, Ting-Ting
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            NameFull: Liu, Shan
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            NameFull: Qi, Wen-Tao
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            NameFull: Zhao, Li-Qin
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            NameFull: Liu, Jia-Ren
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            NameFull: Li, Ai-Ke
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            – D: 01
              M: 03
              Text: Mar2016
              Type: published
              Y: 2016
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            – Type: issn-print
              Value: 08891575
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            – Type: volume
              Value: 46
          Titles:
            – TitleFull: Journal of Food Composition & Analysis
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