Presented at the 42nd Annual Meeting of the Institute of Food Technologists, Las Vegas, NV, June 22–25, 1982.
Application of Enzymes in Soy Milk Production to Improve Yield
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 2, pages 445–447, March 1983
How to Cite
ERIKSEN, S. (1983), Application of Enzymes in Soy Milk Production to Improve Yield. Journal of Food Science, 48: 445–447. doi: 10.1111/j.1365-2621.1983.tb10762.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 7/9/82; revised 10/8/82; accepted 10/15/82.
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.