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논문 기본 정보

자료유형
학술저널
저자정보
Keum-Il Jang (Chungbuk National University) Gun-Mook Yoon (Institute of Health & Environment Research) Hong-Sig Kim (Chungbuk National University)
저널정보
한국식품과학회 Food Science and Biotechnology Food Science and Biotechnology vol 17. no 5
발행연도
2008.10
수록면
1,122 - 1,127 (6page)

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초록· 키워드

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A high dietary oxalate intake may lead to calcium oxalate (CaOx) kidney stones in the gastrointestinal tract. Most soy foods contain high concentrations of oxalate and/or phytate. This study analyzed the changes in oxalate (Ox), phytate (InsP<sub>6</sub>), and calcium (Ca) during soymilk processing from the seeds of Korean recommended soybean cultivars (cvs). The contents of Ox, InsP<sub>6</sub>, and Ca in 21 cvs ranged from 14, 108, and 148 to 231, 279, and 246 mg/100 g of dry seed, respectively. Seven cultivars were selected from the 21 cvs by the distributions of Ox, InsP<sub>6</sub>, and Ca. Then, each contents of soymilk prepared from the 7 cvs were determined. All contents were lower in soymilk than in seeds, but the Ox to InsP<sub>6</sub> ratios changed from varying ratios (0.1-0.8) to normal ratios (0.8-1.0) in all cvs except ‘Paldalkong’. Consequently, during soymilk processing, the Ox content was decreased and the InsP<sub>6</sub> content was remained higher than the Ox content although the Ox was likely to be less reductive than the InsP<sub>6</sub>. These results may provide better information for minimizing the risk of formation of CaOx kidney stones due to consumption of soy products.

목차

Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
References

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