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Effect of enzymatic treatment on sensory taste of soymilk



Effect of enzymatic treatment on sensory taste of soymilk



Nippon Shokuhin Kagaku Kogaku Kaishi = Journal of the Japanese Society for Food Science and Technology 50(1): 13-21



Evaluation of soyabean isoflavone treated with various enzymes and sensory evaluation of CGTase (cyclodextrin glucanotransferase)-treated soya milk were performed. Results showed that after treatment with CGTase and pullulanase, increases in chemical components were observed suggesting an addition of sugar to the isoflavone skeleton. After treatment with alpha -glucosidase, beta -glucosidase, pectinase, naringinase, hesperidinase and beta -glucuronidase, an aglycone of isoflavone was formed.

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Accession: 003727815

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DOI: 10.3136/nskkk.50.13


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