Viscozyme L action on soy slurry affects carbohydrates and antioxidant properties of silken tofu
This study investigated the enzymatic treatment of soy slurry using Viscozyme L to hydrolyze the carbohydrates. The optimum temperature of Viscozyme L action was 55 °C. The increase of glucose and galactose content in tofu (1.36 and 0.19 g/100 g, respectively) confirmed the Viscozyme activity on soy...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 18(2012), 6 vom: 01. Dez., Seite 531-8 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
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2012
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Research Support, Non-U.S. Gov't Antioxidants Dietary Carbohydrates Fungal Proteins Multienzyme Complexes Phenols Viscozyme L, Aspergillus Endo-1,3(4)-beta-Glucanase EC 3.2.1.6 mehr... |
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