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Soy isoflavones are flavonoids, a secondary metabolite formed during the growth of soybeans, and a biologically active substance. Because soy isoflavones are extracted from plants and have a similar structure to estrogen, they are also called phytoestrogens. The estrogenic effects of soy isoflavones affect hormone secretion, metabolic biological activity, protein synthesis and growth factor activity, and are natural cancer chemopreventive agents.

Extended information:

1. Physical properties

Pure soy isoflavones are colorless crystal materials. Genistein is a colorless flake crystal, while daidzein is a colorless needle crystal. Industrial soy isoflavone products are white or light yellow powder.

Soy isoflavones are associated with the bitter and astringent taste of soy products, and free glycosides (especially the dyed flavonoids and daidzein) have stronger unpleasant tastes than their glycoside compounds. The melting point of synthetic daidzein is 320-321°C (decomposed), the melting point of synthetic genistein is 295-296°C, and the melting point of synthetic and extracted daidzein is 337-339°C.

2. Chemical properties

Among soy isoflavones, only the glycoside ligand, that is, the free aglycone, has the highest biological activity, and the *** yoke in soy isoflavones Glycosides can be converted to glycosides by hydrolysis to remove the malonyl and acetyl groups. The pH value of alkaline hydrolysis conditions is 8-13, and the degree of hydrolysis increases with the increase of pH and temperature.

The glucosides in soybean isoflavones can be converted to the glucoside form by hydrolysis in the presence of strong acids at elevated temperatures or in the presence of enzymes to remove the glucosyl groups. The enzyme used in enzymatic hydrolysis is β-glucosidase, and the most suitable hydrolysis conditions are based on the highest activity of the enzyme.

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