Journal of Food and Nutrition Research
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Journal of Food and Nutrition Research. 2015, 3(9), 613-619
DOI: 10.12691/jfnr-3-9-9
Open AccessArticle

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

Shuo Feng1, 2, Shan W1, 2 and Michiyuki Kojima1,

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

Pub. Date: November 26, 2015

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


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.

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

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