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Shigemitsu Kudou , Shigemitsu Kudou Kanesa Miso Co., Ltd. , 202 Hamada, Tamagawa, Aomori 030, Japan Search for other works by this author on: Oxford Academic Yvette Fleury Research Centre, Nestlé Ltd. , P.O. Box 44, Vers-Chez-Les-Blanc, CH-1000 Lausanne 26, Switzerland Search for other works by this author on: Oxford Academic Dieter Welti Research Centre, Nestlé Ltd. , P.O. Box 44, Vers-Chez-Les-Blanc, CH-1000 Lausanne 26, Switzerland Search for other works by this author on: Oxford Academic Daniele Magnolato Research Centre, Nestlé Ltd. , P.O. Box 44, Vers-Chez-Les-Blanc, CH-1000 Lausanne 26, Switzerland Search for other works by this author on: Oxford Academic Teiji Uchida Kanesa Miso Co., Ltd. , 202 Hamada, Tamagawa, Aomori 030, Japan Search for other works by this author on: Oxford Academic Keisuke Kitamura National Agriculture Research Center , Tsukuba 305, Japan Search for other works by this author on: Oxford Academic Kazuyoshi Okubo Faculty of Agriculture, Tohoku University , 1–1, Tsutsumitori Amamiya machi, Aoba-ku, Sendai 981, Japan Search for other works by this author on: Oxford Academic
Agricultural and Biological Chemistry, Volume 55, Issue 9, 1 September 1991, Pages 2227–2233, https://doi.org/10.1080/00021369.1991.10870966
Published:
01 September 1991
Article history
Received:
21 January 1991
Published:
01 September 1991
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Shigemitsu Kudou, Yvette Fleury, Dieter Welti, Daniele Magnolato, Teiji Uchida, Keisuke Kitamura, Kazuyoshi Okubo, Malonyl Isoflavone Glycosides in Soybean Seeds (Glycine max Merrill), Agricultural and Biological Chemistry, Volume 55, Issue 9, 1 September 1991, Pages 2227–2233, https://doi.org/10.1080/00021369.1991.10870966
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Abstract
The isoflavone constituents in soybean seeds were investigated, and 9 kinds of isoflavone glycosides were isolated from the hypocotyls of soybean seeds. Three kinds were proved to be malonylated soybean isoflavones named 6″-O-malonyldaidzin, 6″-O-malonylglycitin and 6″-O-malonylgenistin by UV, MS, IR and NMR. The malonylated isoflavone glycosides as major isoflavone constituents in soybean seed were thermally unstable, and were converted into their corresponding isoflavone glycosides. All of the isoflavone components produced intensely undesirable taste effects such as bitter, astringent and dry mouth feeling.
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© 1991 by the Japan Society for Bioscience, Biotechnology, and Agrochemistry.
This article is published and distributed under the terms of the Oxford University Press, Standard Journals Publication Model (https://academic.oup.com/journals/pages/open_access/funder_policies/chorus/standard_publication_model)
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