Efficacy of Enzyme Treatment for the Quality Improvement of Soymilk

두유(豆乳)의 품질향상을 위한 효소제(酵素劑) 처리의 효과

  • Yoo, Jeong-Seon (Department of Food & Nutrition, Ewha Woman's University) ;
  • Lee, Su-Rae (Department of Food & Nutrition, Ewha Woman's University)
  • 유정선 (이화여자대학교 식품영양학과) ;
  • 이서래 (이화여자대학교 식품영양학과)
  • Published : 1988.06.01

Abstract

This study was undertaken to investigate for the possible use of enzymes with ${\alpha}-galactosidase$ 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 $30^{\circ}C\;to\;60^{\circ}C$ Enzyme treatment brought about a remarkable increase in TCA-soluble nitrogen compounds and a decrease in the contents of flatulence factors raffinose and stachyose.

Keywords

soymilk;enzyme treatment;quality improvement