• Corpus ID: 81932281

Physicochemical Property Changes of Whole Soymilk Dependent on Hydrolysis Conditions

@inproceedings{Jang2007PhysicochemicalPC,
  title={Physicochemical Property Changes of Whole Soymilk Dependent on Hydrolysis Conditions},
  author={Se-Young Jang and Young-Ah Gu and N. Y. Park and In-Sun Kim and Y. J. Jeong},
  year={2007}
}

• Se-Young Jang, Young-Ah Gu, +2 authors Y. Jeong
• Published 2007
• Chemistry

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, , 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 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.