A high-protein soybean cultivar contains lower isoflavones and saponins but higher minerals and bioactive peptides than a low-protein cultivar

Soybean is a major source of protein and other nutrients and non-nutrient bioactives for human health. The objective was to compare the bioactive compounds of a low-protein (BRS 133) soybean in comparison to a high-protein (BRS 258) soybean cultivar. The high-protein soybean contained 17% lower carb...

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Bibliographic Details
Published in:Food chemistry 2010-05, Vol.120 (1), p.15-21
Main Authors: Paucar-Menacho, Luz Maria, Amaya-Farfán, Jaime, Berhow, Mark A., Mandarino, José Marcos Gontijo, Mejia, Elvira Gonzalez de, Chang, Yoon Kil
Format: Article
Language:English
Subjects:
BBI
Bioactive compounds
bioactive properties
Biological and medical sciences
Chemical score
cultivars
fatty acid composition
food analysis
food composition
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Glycine max
Isoflavones
Lectins
Lunasin
mineral content
nutrient content
nutritive value
peptides
protein content
Saponins
Soybean
soybeans
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Summary:Soybean is a major source of protein and other nutrients and non-nutrient bioactives for human health. The objective was to compare the bioactive compounds of a low-protein (BRS 133) soybean in comparison to a high-protein (BRS 258) soybean cultivar. The high-protein soybean contained 17% lower carbohydrates and a lower chemical score (63) in relation to the low-protein soybean, which had a higher chemical score (76), associated with the higher methionine content (1.2%). Cultivar BRS 258 had more calcium (15.5%), phosphorus (30.1%), iron (18.7%), copper (9.0%) and zinc (11.5%), and a higher concentrations of lunasin, BBI and lectin (20.3%, 19.0% and 27.1%, respectively) than the low-protein cultivar. BRS 133 had 75.4% higher concentration of total isoflavones (5.1% of total aglycones) and 31.0% total saponins, as compared to BRS 258. It was concluded that the low-protein soybean cultivar contained higher isoflavones and saponins, but lower levels of minerals and bioactive peptides, such as lunasin.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2009.09.062