Low Isoflavone Content in Some Early Maturing Cultivars, So-called "Summer-type Soybeans" (Glycine max (L) MERRILL).

Abstract

Soybean seeds contain isoflavone compounds which are responsible for the undesirable flavor of soybean products, namely bitterness and astringency. The analysis of isoflavones of soybean cultivars using high performance liquid chromatography revealed that in some early maturing cultivars, so-called "summer-type soybeans", the isoflavone contents were remarkably low. The low isoflavone content in the soybean cultivars grown under standard culture conditions was found to be stable.