Effect of thermal processing on genistein, daidzein and glycitein content in soymilk

Huihua Huang, Hanhua Liang, Kin Chor Kwok

Research output: Journal article publicationJournal articleAcademic researchpeer-review

53 Citations (Scopus)


Soymilk was subjected to various heat treatments at 95, 121 and 140°C for various lengths of time. The contents of the aglycones of isoflavone (daidzein, glycitein and genistein) of the soymilk were determined using C 18 reversed-phase high-performance liquid chromatography. Genistein showed greater stability to heat treatment than daidzein and glycitein. Both the daidzein and glycitein contents decreased rapidly during the early stage of heating, but on continued heating the rates of decrease were much slower. Heating may cause an increase or decrease in the genistein content of soymilk depending on the temperature and time used. Upon heating at 95 and 121°C, there was an increase in the genistein content in the early stage of heating, possibly due the conversion of genistin to genistein. Heating at 140°C for more than 15 s and prolonged heating at 95 and 121°C, however, caused a slow decline in the genistein content.
Original languageEnglish
Pages (from-to)1110-1114
Number of pages5
JournalJournal of the Science of Food and Agriculture
Issue number7
Publication statusPublished - 1 May 2006


  • Daidzein
  • Genistein
  • Glycitein
  • Isoflavones
  • Soymilk
  • Thermal processing

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Agronomy and Crop Science
  • Nutrition and Dietetics


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