Characterization of Polysaccharide and Volatile Compounds Produced by Kefir Grains Grown in Soymilk

Authors

  • J-R. Liu,

    1. Authors are with the Laboratory of Chemistry and Technology of Animal Science, Department of Animal Science, National Taiwan University, Taipei, Taiwan, Republic of China and Department of Food Science and Technology, Deh-Yu College, Keelung, Taiwan, Republic of China. Direct inquiries to author Lin, No. 50, Lane 155, Keelung Rd. Sec. 3, Taipei, Taiwan
    Search for more papers by this author
  • M-J. Chen,

    1. Authors are with the Laboratory of Chemistry and Technology of Animal Science, Department of Animal Science, National Taiwan University, Taipei, Taiwan, Republic of China and Department of Food Science and Technology, Deh-Yu College, Keelung, Taiwan, Republic of China. Direct inquiries to author Lin, No. 50, Lane 155, Keelung Rd. Sec. 3, Taipei, Taiwan
    Search for more papers by this author
  • C-W. Lin

    1. Authors are with the Laboratory of Chemistry and Technology of Animal Science, Department of Animal Science, National Taiwan University, Taipei, Taiwan, Republic of China and Department of Food Science and Technology, Deh-Yu College, Keelung, Taiwan, Republic of China. Direct inquiries to author Lin, No. 50, Lane 155, Keelung Rd. Sec. 3, Taipei, Taiwan
    Search for more papers by this author

Abstract

ABSTRACT: 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 × 106 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.

Ancillary