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Physicochemical Property Changes of Whole Soymilk Dependent on Hydrolysis Conditions  

Jang, Se-Young (Keimyung Foodex Co., Ltd.)
Gu, Young-Ah (Keimyung Foodex Co., Ltd.)
Park, Nan-Young (Keimyung Foodex Co., Ltd.)
Kim, In-Sun (Department of Biology, Keimyung University)
Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University and Keimyung Foodex Co., Ltd.)
Publication Information
Food Science and Preservation / v.14, no.4, 2007 , pp. 394-399 More about this Journal
Abstract
In this study, the characteristic qualities of whole soymilk were examined based on differing hydrolysis condition. The results showed that as the concentration of enzyme preparation(KMF-G) increase, $^{\circ}Brix$, calcium-binding capacity, and the content of free amino acid components also increased. Additionally SDS-PAGE analysis revealed a similar pattern of in the molecular weight of proteins at enzyme preparation concentration 0.20 and 0.35%(w/w). The quality of whole soymilk hydrolysate was shown to be best at a enzyme preparation(KMF-G) concentration of 0.20%(w/w) and hydrolysis time of 60 min. When sterilized at 115, 130 and $145\;^{\circ}C$ for 15 sec each the change in whole soymilk quality was not substantial. Based on the above results, a 0.20%(w/w) enzyme preparation(KMF-G) concentration and 60 mim hydrolysis time was determined to be the optimal hydrolysis condition for whole soymilk. It is anticipated that soymilk hydrolysis will a food material that is diverse in its application and uses.
Keywords
soybean; soymilk; hydrolysis; enzyme; protease;
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Times Cited By KSCI : 11  (Citation Analysis)
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