Fig. 3. Content of b-glucoside, agl

Fig. 3. Content of b-glucoside, aglycone, and malonylglucoside isoflavones leached into the soaking medium from soybeans soaked at different temperatures. BS ¼ buffer solution. (a) Total b-glucosides (sum of daidzin, glycitin, and genistin), (b) Total aglycones (sum of daidzein and genistein), (c) Total malonylglucosides (sum of malonyldaidzin, malonylglycitin,
and malonylgenistin). The error bars are the standard deviation (a ¼ 0.05; n ¼ 4). The solid lines are provided as a visual guide only.