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IJSTR >> Volume 3- Issue 8, August 2014 Edition



International Journal of Scientific & Technology Research  
International Journal of Scientific & Technology Research

Website: http://www.ijstr.org

ISSN 2277-8616



Performance Enhancing Soy Milk Extraction By Flavourzyme

[Full Text]

 

AUTHOR(S)

Nguyen ThiQuynhHoa, Nguyen Phuoc Minh, Dong ThiAnh Dao

 

KEYWORDS

Keywords:enzymehydrolysis, soybean protein, enzyme activity, flavourzyme, soy milk, soluble protein recovery, high protein.

 

ABSTRACT

Abstract-This paper studies the hydrolysis performance of soybean protein by enzyme Flavourzyme aims to produce soy milk products with high protein content. Experiments conducted survey of nutrition of soybeans as moisture content (12.35%), protein (38.91%), lipid content (14.60%), check the enzyme activity (222.638 U/g), survey of the factors affecting the process of hydrolysis as the substrate: water, enzyme activity, pH, temperature, time of hydrolysis process to soluble protein recovery performance. Results are as follows: the best substrate ratio:water is 1: 6, enzyme activity is 27.828 UI/g raw beans, pH is 6.5 and appropriate temperature 50oC in 120 minutes. When it dissolves,soluble protein recovery performance reached 52.571%.

 

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