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Functional Properties of Hydrolysate Soy Milk and Whole Soy Milk  

Jang, Se-Young (Keimyung Foodex Co., Ltd)
Sin, Kyung-A (Keimyung Foodex Co., Ltd)
Park, Nan-Young (Keimyung Foodex Co., Ltd)
Bang, Kwang-Woong (Department of Food Technology and Cooking, Kyungbuk College)
Kim, Jeong-Hoon (Woonjin Food R&D Center)
Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University)
Publication Information
Food Science and Preservation / v.15, no.3, 2008 , pp. 361-366 More about this Journal
Abstract
This study was investigated the functional characteristic change by the enzymatic hydrolysate to improve the functionality of soybean milk. The soymilk (SM), hydrolysates of soy milk (HSM), whole soy milk (WSM) and hydrolysates of whole soy milk (HWSM) revealed composition difference whether the bean-curd removal was included or not, but nearly no change was found by the low molecule enzyme treatment. The chromaticity revealed clear difference whether the bean-curd was removed or not, but did not show any difference by the hydrolyzation. Total free sugar and oligosaccharide content was found to be 1,389.88 mg% in SM, 1,013.51 mg% in HSM, 1,539.51 mg% in WSM, and 1,331.53 mg% in HWSM by showing the reduction after the enzyme hydrolyzation. DPPH free radical scavenging activity revealed to show high activity in HSM and in HWSM which were enzymatically hydrolyzed by 49.26% and 45.34%, respectively. And the ACE inhibition activity of HSM and HWSM was found to be approximately 1.6 times higher than the control SM and HSM The superoxide radical scavenging activity revealed to show high activity at HSM and HWSM, and no difference was found by the removal of bean-curd from raw soybean. Based upon these results, the functional characteristics of HSM, WSM and HWSM were found to be excellent compared to SM and it is expected to be used as various functional sources in a future.
Keywords
soy milk; whole soy milk; low molecule; hydrolysis; functional properties;
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Times Cited By KSCI : 6  (Citation Analysis)
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