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KMID : 0380619880200030426
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Korean Journal of Food Science and Technology
1988 Volume.20 No. 3 p.426 ~ p.432
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Efficacy of Enzyme Treatment for the Quality Improvement of Soymilk
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Abstract
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This study was undertaken to investigate for the possible use of enzymes with α-galactosidase and protease activities to remove flatulence factors as well as to improve the yield and protein digestibility in soymilk preparation. The volume and protein yield were not increased significantly by enzyme treatment. The solids yield increased by raising treatment pH 6 to 10, the temperature 30 to 60℃ Enzyme treatment brought about a remarkable increase in TCA-soluble nitrogen compounds and a decrease in the contents of flatulence factors raffinose and stachyose.
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