ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Chemical and organoleptic tests showed that partial digestion of soybean curd and defatted soybean flour by aspergillopeptidase A preparation removed flavor compounds and related fatty materials from these soybean products. Amounts of ether-soluble compounds, total carbonyl compounds and volatile reducing substances released during incubation of soybean curd with the enzyme were higher than those released during incubation without the enzyme. Amounts of volatile flavor compounds, including n-hexanal and n-hexanol, released during the incubation of defatted soybean flour with the enzyme were also higher than those released during incubation without the enzyme. Related compounds, i.e., lipids, pigments, saponins, etc., also were released during the enzymation. The enzymic digestion product from either soybean curd or defatted soybean flour had less odor, taste and color. Stability of the enzymic digestion product from the defatted soybean flour against autoxidation during the preservation, measured by TBA-reaction and organoleptic test, was superior to that of the product treated similarly without the enzyme.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1970.tb12140.x
