In conclusion, the recoveries of all the isoflavones in
soybean, soaked bean, The concentrations of glucosides,
acetylglucosides and malonylglucosides in soybeans
must follow a decreased order for the increase of both
soaking temperature and time, because of conversion to
aglycones by cleaving the ester or glucosidic group.
However, for aglycones, the concentrations increased
with above condition. During heating of soymilk, the
concentrations of glucosides and acetylglucosides
showed an increase while malonylglucosides decreased
and the aglycones did not show significant change.