인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
피인용 0
초록·키워드
The aim of this study was to develop soymilk in which raffinose and stachyose were effectively hydrolyzed through enzymatic treatment and to assess the resulting soymilk’s physical properties, taste, and potential for alleviating dyspepsia symptoms. Traditional soymilk (TS) was prepared without enzyme treatment, while enzymatically hydrolyzed soymilk (EHS) was produced with enzyme treatment, with all other conditions held constant. Effective hydrolysis of raffinose and stachyose in EHS was confirmed by high-performance liquid chromatography (HPLC) and reducing sugar analysis. Physical property analyses, including specific gravity, viscosity, brightness, and yellowness, showed no significant differences between TS and EHS. Although a difference in redness was observed, this variation did not affect the overall visual appeal of the product. In taste evaluations, EHS showed increased sweetness and overall improved palatability without the addition of sugars, attributed to the enzymatic hydrolysis of oligosaccharides like raffinose and stachyose, which elevated monosaccharide levels. Additionally, participants who typically experienced dyspepsia symptoms from soymilk reported symptom improvement after consuming EHS. These findings indicate that enzymatic treatment in soymilk production can yield a soymilk product suitable for individuals who experience indigestion with traditional soymilk while maintaining favorable sensory qualities.
본문·목차
인공지능 문자 인식 모델을 통해 추출된 텍스트로, 일부 오타나 오류가 포함될 수 있으나 지속적으로 개선 중입니다.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
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