FIELD: biochemical methods. SUBSTANCE: conversion of isoflavone conjugates is accomplished by treating mixture containing isoflavone conjugates and water at pH approximately 6-13.5 and temperature approximately 2-121 C during a period of time long enough to convert the majority of conjugates into isoflavone conjugates, after which contact with enzyme allows cleaving bonds of isoflavone glycoside with isoflavone glycons at pH approximately 3-9 and temperature approximately 5-75 C during a period of time long enough to convert indicated isoflavone glycons into isoflavone aglycons. Isoflavone conjugates are also converted into isoflavone glycons from vegetable protein material. EFFECT: optimized conversion conditions. 15 cl, 11 tbl, 11 ex
