Isoflavonas em grãos de soja: importância da atividade de β-glicosidase na formação do sabor amargo e adstringente

Abstract

Daidzein and genistein which are responsible for the undesirable bitterness and astringency of soybean products, increased during soaking of soybean. The production of these substances is inhibited by glucono-δ-lactone which is a competitive inhibitor of b-glucosidases. The results showed, that b-glucosidases were responsible for the production of daidzein and genistein during soaking. The inhibition of the b-glucosidases activity in two cultivars (Paraná and UFV-5) were examined by adding the inhibitor in the soaking water. The production of isoflavones aglucone on these varieties was reduced 33% and 23%, respectively.