@article{jfnr2015399,
author={{Feng, Shuo and W, Shan and Kojima, Michiyuki},
title={Protease Treatment, Glucose Addition and Saccharification of Adzuki Beans Effects on the Radical-scavenging Properties of Soymilk},
journal={Journal of Food and Nutrition Research},
volume={3},
number={9},
pages={613--619},
year={2015},
url={http://pubs.sciepub.com/jfnr/3/9/9},
issn={2333-1240},
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 ¦Á-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: R<SUP>2</SUP> = 0.94; mix bean: R<SUP>2</SUP> = 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.},
doi={10.12691/jfnr-3-9-9}
publisher={Science and Education Publishing}
}