Effect of Storage Temperature and Water Activity on the Content and Profile of Isoflavones, Antioxidant Activity, and in Vitro Protein Digestibility of Soy Protein Isolates and Defatted Soy Flours

The aim of this work was to study the effect of 1 year of storage at different temperatures and 1 month of storage at different water activities on the content and profile of isoflavones, antioxidant activity, and in vitro protein digestibility of defatted soy flours (DSF) and soy protein isolates (SPI). The storage for up to 1 year, at temperatures from −18 to 42 °C, had no effect on the total content of isoflavones, but the profile changed drastically at 42 °C, with a significant decrease of the percentage of malonylglucosides with a proportional increase of β-glucosides. A similar effect was observed for SPI stored at a w = 0.87 for 1 month. For DSF, however, there was observed a great increase in aglycons (from 10 to 79%), probably due to the action of endogenous β-glucosidases. The antioxidant activity decreased after storage at 42 °C, but the in vitro protein digestibility did not change. Keywords: Isoflavones; soy protein products; storage; in vitro protein digestibility; antioxidant activity