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
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