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Characterization of Polysaccharide and Volatile Compounds Produced by Kefir Grains Grown in Soymilk
Author(s) -
Liu JR.,
Chen MJ.,
Lin CW.
Publication year - 2002
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.1365-2621.2002.tb11367.x
Subject(s) - kefir , chemistry , food science , polysaccharide , acetaldehyde , diacetyl , flavor , hexanal , acetone , ethanol , organic chemistry , lactic acid , biology , bacteria , genetics
The characteristics of polysaccharides isolated from milk and soymilk kefir grains, and the composition of flavor and volatile compounds from soymilk kefir were investigated. Soymilk kefir grains revealed lower polysaccharide content than milk kefir grains, with a polysaccharide profile consisting primarily of glucose and galactose, with the former predominating. The apparent molecular weight of the polysaccharide was estimated at 1.7 × 10 6 Da. In comparison to nonfermented soymilk, the concentrations of the key volatile compounds for soymilk kefir (such as acetaldehyde, acetone, diacetyl, and ethanol) increased, while n‐hexanal concentration decreased. The acetaldehyde level for soymilk kefir was slightly higher, but levels for the other volatile compounds were lower than for milk kefir.