The destruction of beta glucosidase activity by oven drying and its effect on formononetin estimation in red clover
Jones, R.
Journal of the Science of Food and Agriculture 30(3): 243-245
1979
ISSN/ISBN: 0022-5142
Accession: 006625271
Oven-drying red clover samples at temperatures exceeding 80.degree. C reduces the apparent content of formononetin, which causes reproductive disturbances in sheep. Incubation of the high temperature dried samples with .beta.-glucosidase enzyme resulted in the recovery of formononetin levels comparable to those found in freeze-dried material. There was not evidence to show that high oven temperatures affected the formononetin-glucosides.