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.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2012.1
- 수록면
- 121 - 126 (6page)
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초록· 키워드
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Effect of lactic acid bacteria-fermented whey in the soybean soaking process of the soymilk production was investigated to minimize bacterial contamination and increase isoflavone and ${\gamma}$-amino butyric acid (GABA) concentrations. Mixed culture of Lactobacillus acidophilus, Bifidobacterium lactis, and Streptococcus thermophilus displayed the highest ${\beta}$-glucosidase activity and was used for the production of health functional soymilk. A significant pH reduction from 6.75 to 5.19 was observed in soymilk product, whereas its titratable acidity increased from 0.18 to 0.24% after 24-h soaking of soybean in fermented whey. Suspension stability of soymilk dramatically dropped between 18- and 24-h soaking periods, largely due to pH reduction, which reflected decrease in solid contents of soymilk from 7.38 to 1.54%. Total isoflavone content significantly decreased with increasing soaking time in the fermented whey, whereas the content of health-beneficial aglycone increased by three fold (0.27 mg/100 mL of soymilk) after 18-h soaking fermentation. The contents of free amino acids (6.0 mg${\rightarrow}$2.3 mg/100 mL) and GABA (1.1 mg${\rightarrow}$0.5 mg) in soymilk were reduced in soymilks produced with the fermented soybeans between 18- and 24-h soaking periods. The pH-drop induced solid precipitation, which could exert negative effect on the free amino acid and GABA contents in fermented soymilk.
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