Effect of three pretreatments on enzymatic hadrolysis isoflavoues aglycone

Frying,microwave and oven heating were used to preprocess the soy isoflavones materials commercially.The influence on the content of isoflavoues aglycone which was conversed enzymatic soy isoflavones was discussed through the preprocess method. The results showed that:frying was significantly better than the oven and microwave method(p<0.05),the content of fried isoflavoues aglycone was higher than the oven,microwave1.238,1.240 mg/g differently. Pretreatment conditions were optimized using single factor and response surface methodology to obtain results. The corrected value were frying time 103 s,frying temperature 137 ℃ and the amount of material 13 g. The content and conversion rate of isoflavoues aglycone could reached 13.33 mg/g,72.23%.