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KMID : 1134820080370101287
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 10 p.1287 ~ p.1293
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Changes of Quality Characteristics of Low-Molecular Soymilk According to Hydrolysis Time
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Jang Se-Young
Sin Kyung-A
Park Nan-Young
Kim Dong-Hee
Kim Mi-Jung
Kim Jeong-Hoon
Jeong Yong-Jin
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Abstract
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This study investigated quality changes and functions of low-molecular soymilk according to hydrolysis time (30, 60, and 90 minutes). According to the results, pH of hydrolyzed groups were lower than that of the control group but it did not show a large difference according to hydrolysis time while sugar content was reduced with longer hydrolysis time. Although degree of hydrolysis and calcium tolerance increased with longer hydrolysis time, there was not a significant difference according to the time. Among free sugars, contents of glucose and fructose grew while those of sucrose and maltose tended to decline with time. Total free sugar content was the largest with 60 minutes of hydrolysis time recording 827.65 ㎎%. Total amino acid content was also the highest with hydrolyzed for 60 minutes recording 85.80 ㎎% and those of all hydrolyzed groups were higher than that of the control group. In addition, the content of essential amino acid increased significantly with time. In SDS-PAGE, checked for the tendency of becoming low molecules, molecular weights were found to be 33 kDa or less kDa in all hydrolyzed groups. When functional characteristics of soymilk such as electron donating, superoxide radical scavenging and ACE inhibitory activities were compared, longer hydrolysis time led to higher activities. From these results, overall quality of low molecular soymilk was superior when hydrolyzed for 60 minutes and the findings should be viable in the development of various types of functionally strengthened low-molecular soymilk in the future.
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KEYWORD
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soymilk, low-molecular, hydrolysis, soybean
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