Protease Treatment, Glucose Addition and Saccharification of Adzuki Beans Effects on the Radical-scavenging Properties of Soymilk

Shuo Feng^{1, 2}, Shan W^{1, 2} and Michiyuki Kojima^1,

¹Department of Food Production Science, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido, Japan

²United Graduate School of Agricultural Sciences, Iwate University, Ueda, Morioka, Iwate, Japan

Cite this paper:
Shuo Feng, Shan W and Michiyuki Kojima. Protease Treatment, Glucose Addition and Saccharification of Adzuki Beans Effects on the Radical-scavenging Properties of Soymilk. Journal of Food and Nutrition Research. 2015; 3(9):613-619. doi: 10.12691/jfnr-3-9-9

Abstract

The effects of protease treatment, glucose addition and adzuki beans saccharification on the radical-scavenging properties of soymilk were evaluated. It was found that protease treatment (8.9 U/ml) and the glucose addition (84 mg/ml) increased the radical-scavenging capacity of soymilk by 1.8 folds. Adzuki bean saccharification (51 U/ml α-amylase and 6.25 U/ml amyloglucosidase) and protease treatment (8.9 U protease/ml) increased radical-scavenging activity by 2.3 folds. This effect was not solely due to the presence of adzuki polyphenols, as melanoidin production, but also due to increased radical-scavenging activity. The correlation between the radical-scavenging capacity of soymilk and melanoidins, or that of mix bean milk and melanoidins was high (soymilk: R² = 0.94; mix bean: R² = 0.96). Collectively, these data indicated that protease treatment, glucose addition and adzuki bean milk saccharification affect the radical-scavenging activity of soymilk through melanoidin production. These findings should contribute to the development of soymilk-based antioxidant-rich functional foods formulation in the future.

Keywords:
soymilk functional food radical-scavenging activity antioxidant activity proteolytic treatment saccharification maillard reaction; melanoidins

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