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Application of Enzymes in Soy Milk Production to Improve Yield
Author(s) -
ERIKSEN SVEND
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb10762.x
Subject(s) - slurry , dry matter , chemistry , soy flour , food science , yield (engineering) , boiling , enzyme , soy protein , solubility , chromatography , total dissolved solids , zoology , biochemistry , organic chemistry , materials science , biology , environmental engineering , engineering , metallurgy , composite material
Soy milk was produced from full fat flour by preparing a slurry in water at a water to flour ratio of 10 to 1. The slurry was heated to 50°C, and different enzymes were evaluated in order to optimize protein and solids yields in the milk. The reaction period was 1 hr and after inactivation of the enzymes by boiling for 15 min the mixtures were centrifuged at 1500 × g and the protein and dry matter solubility indices (PSI and DSI) were calculated together with protein and dry matter yields in the obtained milk. The best results were obtained with a neutral proteinase, increasing the protein and solids yields from 33% and 42%, respectively, to 73% and 66%, respectively, at 0.5% dosage level compared to the control sample with no enzyme treatment.