Preparation of Calcium-fortified Soymilk and in Vitro Digestion Properties of Its Protein and Calcium

칼슘강화 두유의 제조 및 단백질과 칼슘의 체외 소화특성

  • Pyun, Jin-Won (Department of Food and Nutrition, Suwon Women's College) ;
  • Hwang, In-Kyeong (Department of Food and Nutrition, Seoul National University)
  • 변진원 (수원여자전문대학 식품영양과) ;
  • 황인경 (서울대학교 식품영양학과)
  • Published : 1996.12.30


The present study was attempted to preprare calcium-fortified soymilk using proteases to improve calcium intolerance of soymilk protein and to evaluate its nutritional properties. The protease from Bacillus polymyxa was chosen as an enzyme source because it produced the least bitter taste and calcium-aggregation of soymilk among various enzymes. The optimum treatment time was 10 minutes at $50^{\circ}C$ for the best result. In vitro protein digestibility of calcium-fortified soymilks was comparable with that of control soymilk. Calcium in the digested soymilks was mostly in the ionic form and the amount of ionic calcium increased in accordance with the amount of fortified calcium in soymilk. This suggests that fortified calcium in the soymilk is bioavailable.


protease treatment;calcium intolerence;calcium fortified soymilk;in vitro digestibility;ionic calcium;bioavailable