As isoflavonas daidzeína e genisteína são responsáveis pelo sabor amargo e adstringente em derivados de soja, as quais aumentam durante a imersão dos grãos em água. A formação dessas substâncias podem ser inibidas pela glicono-δ-lactona, que atua como inibidor competitivo das β-glicosidases. Conclui-se, portanto, que as β-glicosidases são as responsáveis pela liberação de daidzeína e genisteína em grãos de soja imersos em água. A inibição da atividade das β-glicosidases, pela adição do inibidor (glicono-δ-lactona), reduziu o aparecimento das isoflavonas agliconas em 33% e 23% , respectivamente, nos cultivares Paraná e UFV-5.

Daidzein and genistein which are responsible for the undesirable bitterness and astringency of soybean products, increased during soaking of soybean. The production of these substances is inhibited by glucono-δ-lactone which is a competitive inhibitor of b-glucosidases. The results showed, that b-glucosidases were responsible for the production of daidzein and genistein during soaking. The inhibition of the b-glucosidases activity in two cultivars (Paraná and UFV-5) were examined by adding the inhibitor in the soaking water. The production of isoflavones aglucone on these varieties was reduced 33% and 23%, respectively.