ALBERT — All Library Books, journals and Electronic Records Telegrafenberg

Hits per page

hit 1 - 1 | 1 hit

Sorting

Electronic Resource

Objectionable Flavor of Soy Milk Developed during the Soaking of Soybeans and its Control (1989)

MATSUURA, M. ; OBATA, A. ; FUKUSHIMA, D.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 54 (1989), S. 0

add to mindlist on the mindlist

Details

ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: Daidzein and genistein, which are responsible for the objectionable flavor of soy milk, increased during the soaking of soybeans, the first step of soy milk manufacturing. The maximum production of these isoflavone compounds occurred at 50°C and at pH 6.0 depending upon the temperature and pH of the soaking water. The production of these substances was strongly inhibited by glucono-δ-lactone which was a competitive inhibitor of β-glucosidascs. It would appear, therefore, that β-glucosidases were responsible for the production of daidzein and genistein during soaking.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb04662.x

Permalink

	Location	Call Number	Expected	Availability

Others were also interested in ...

Paper (German National Licenses)

Fulltext

hit 1 - 1 | 1 hit