The conversion kinetics of isoflavone forms were investigated
for 24 h incubation in Monascus aged vinegar. The conversion
kinetics of various isoflavone forms varied depended on the type
of isoflavone forms. On the whole, the proportion of free isoflavones
increased gradually upon the increase in incubation time,
whereas that of isoflavone glucosides, e.g., malonylglucosides and
b-glucoside decreased accordingly (Fig. 3A–C). The isoflavone
forms in soy germ (left) and Monascus aged vinegar (right) as a
function of incubation time in Monascus aged vinegar, reflecting
that some selected isoflavone forms, e.g., malonylglucosides
migarated toward the Monascus aged vinegar from soy germs.
The total isoflavones in Monascus aged vinegar accounted for
The conversion kinetics of isoflavone forms were investigatedfor 24 h incubation in Monascus aged vinegar. The conversionkinetics of various isoflavone forms varied depended on the typeof isoflavone forms. On the whole, the proportion of free isoflavonesincreased gradually upon the increase in incubation time,whereas that of isoflavone glucosides, e.g., malonylglucosides andb-glucoside decreased accordingly (Fig. 3A–C). The isoflavoneforms in soy germ (left) and Monascus aged vinegar (right) as afunction of incubation time in Monascus aged vinegar, reflectingthat some selected isoflavone forms, e.g., malonylglucosidesmigarated toward the Monascus aged vinegar from soy germs.The total isoflavones in Monascus aged vinegar accounted for
การแปล กรุณารอสักครู่..