Department of Applied Bioscience, College of Life and Environmental Science, Konkuk University, Seoul 143-701, Republic of Korea.
Department of Applied Bioscience, College of Life and Environmental Science, Konkuk University, Seoul 143-701, Republic of Korea.
Food Chem. 2015 Jun 1;176:45-53. doi: 10.1016/j.foodchem.2014.12.024. Epub 2014 Dec 17.
This study investigated the changes in the contents and profiles of 35 phenolics (including 12 isoflavones), four tocopherols, two soyasapogenols and 20 amino acids when soybean and rice were cooked together (soybean-rice mixture) using either an electric rice cooker (ERC) or an electric pressure rice cooker (EPRC). The contents of the 35 selected phenolics in soybean decreased by 12% and 8% upon cooking by ERC and EPRC, respectively, and their profiles were different from that prior to cooking (P<0.05). Total tocopherol content of soybeans decreased by 7% after cooking in an ERC, but increased by 3% in soybeans cooked by EPRC. Total soyasapogenol content in soybeans cooked by ERC and EPRC decreased by 15% and 6%, respectively. Lastly, the total amino acid content of soybeans increased by 41% and 10% after cooking by ERC and EPRC, respectively. This study extends our knowledge about the effects of heat and pressure on the contents and profiles of bioactive compounds during soybean-rice mixture cooking. These results may be useful for improving the quality of bioactive compounds in soybean and rice depending on cooking conditions.
这项研究调查了在使用电饭煲（ERC）或电压力锅（EPRC）烹饪大豆和大米（大豆-大米混合物）时，35 种酚类物质（包括 12 种异黄酮）、4 种生育酚、2 种大豆皂甙和 20 种氨基酸的含量和组成的变化。ERC 和 EPRC 烹饪后，大豆中 35 种选定酚类物质的含量分别下降了 12%和 8%，其组成与烹饪前不同（P<0.05）。ERC 烹饪后大豆中总生育酚含量下降 7%，而 EPRC 烹饪后则增加 3%。ERC 和 EPRC 烹饪的大豆总大豆皂甙含量分别下降 15%和 6%。最后，ERC 和 EPRC 烹饪后大豆的总氨基酸含量分别增加了 41%和 10%。本研究扩展了我们对热和压力在大豆-大米混合物烹饪过程中对生物活性化合物含量和组成的影响的认识。这些结果可能有助于根据烹饪条件提高大豆和大米中生物活性化合物的质量。
