Effects Of Physiological Active Components And Antioxidant Functions Of Soybean Milk With Two Technologies

Soybeans were made into soybean milk with two technologies of squeezing homogenates before heating and homogenates after heating using 15 kinds of soybeans from department of the national chamber of soybean processing and then the physiological activities and antioxidant activities were tested in different soybeans and soybean milk. All the above detection indexes were statistically analyzed. The main conclusions after analysing are as follows:(1) Compared with raw materials of soybean: the total phenols contents decreased significantly in soybean milk after processing, total flavonoids contents did not change, three kinds of soybean isoflavone glycoside and malonylglycitin glycoside contents decreased significantly, two kinds of acetyldaidzin glycoside contents in most soybeans decreased significantly,three kinds of daidzein contents improved obviously。Meanwhile,antioxidant capacity of soybean after heating had faded with four different antioxidant methods.(2) For different soybean milk processings: the contents of physiological active substances with homogenates after heating were higher than those with squeezing homogenates before heating in total flavonoids,three kinds of soybean isoflavone glycoside and acetyldaidzin contents. It was not significant for the contents of physiological active substances with two technologies in total phenolic contents, three kinds of malonylglycitin glycoside contents and acetylgenistin contents. Meanwhile, in addition to the free radical scavenging ability of ABTS, the contents of physiological active substances with homogenates after heating were higher than those with squeezing homogenates before heating in other three evaluation methods of antioxidant capacity.(3) By contrast in compositions and contents of 15 isoflavones samples, all kinds of isoflavone components were lower than the average levels in hedou 3 and hedou 0032.While most isoflavone components were higher than the average levels in meng 11-3 and hedou 4. So in order to increase the contents of physiological active antioxidant substances, the industrial productions could be selected to different kinds of soybean.(4) For the relationship between physiological active substances and antioxidant capacity, it showed a significant positive correlation in DPPH free radical scavenging ability, malonylglycitin and acetyldaidzin contents. In soybean milk with homogenates after heating and squeezing homogenates before heating, it showed a significant negative correlation. Free radical capacity of FRAP had a significant positive correlation with total phenolic and flavonoids contents. It showed a significant positive correlation in glycitin and its derivatives and genistein contents. Free radical capacity of ABTS had little correlation with total flavonoids contents. It showed a significant negative correlation with glycitin contents and a significant positive correlation with total phenolic contents and isoflavones. PSC peroxyl radical scavenging capacity in the raw materials had a positive correlation with total flavonoids contents and a negative correlation with glycitin contents. In soybean milk, it showed a significant negative correlation with daidzein contents.