FENG Shuo

豊 碩

Iwate University Repository

Summary of Doctoral Thesis 
Enrollment year: 2012 y 4 m 
UGAS Specialty: Bioresources Science 
Name FENG. Shuo 
Title I s山on Improving Functions山m山ucts
Introduction and purpose 
The pu中ose of this study was to test the hypothesis that the radical-scavenging activity of 
soymilk-based functional foods can be improved through protease treatment, glucose addition and 
the saccharification of adzuki beans. In addition, we also examined differences between the flavor 
of soybean milk with improved antioxidant activity and normal ones. 
Results 
Protease treatment soymilk supplemented with glucose as compared with no addition, untreated 
soymilk (control), increased in DPPH radical digestive activity is indicative of antioxidant 
activity. Protease untreated soymilk supplemented with glucose (84 mg/ml bean milk) as 
compared with control, increased the radical-scavenging capacity of soymilk by 1.2 folds, 
protease treatment (8.9 U/ml bean milk) soymilk supplemented without glucose as compared with 
control, increased the radical-scavenging capacity of soymilk by 1.3 folds, protease treatment (8.9 
U/ml bean milk) soymilk supplemented with glucose (84 mg/ml bean milk) as compared with 
control, increased the radical-scavenging capacity of soymilk by 1.8 folds. The correlation 
between the radical-scavenging capacity of soymilk and melanoidins was high (R2 = 0.9429). In 
the results of the sensory evaluation, protease treatment (8.9 U/ml bean milk) soymilk 
supplemented with glucose (84 mg/ml bean milk) as compared with control, sweet, umami and 
overall evaluation had high evaluation. 
Beans milk of protease untreated soymilk and saccharification enzyme untreated red bean liquid 
as compared with control, increased the radical-scavenging capacity of soymilk by 1.4 folds. This 
increase in antioxidant activity was derived from polyphenols by the addition of red beans. The 
results of sensory evaluation, there had no significant difference between “Beans milk of protease 
untreated soymilk and saccharification enzyme untreated red bean liquid" and control. 
DPPH radical scavenging activity of the protease treatment soy milk with added saccharification 
enzyme-treated red beans liquid increased with the increase of amyloglucosidase concentration 
(0.25 U I ml, 1.25 U I ml, 6.25 U I ml). Especially, enzyme treatment soymilk Bp8SaamA625 （α－ 
amylase concentration was 51 U I ml bean milk, amyloglucosidase concentration was 6.25 U I ml, 
protease treatment concentration was 8.9 U I ml) as compared with control, increased the 
radical-scavenging capacity of soymilk by 2.3 folds. It was also even increased 1.6 folds 
comp訂ed to the soybean milk with protease untreated and the red bean liquid saccharification 
enzyme untreated. Increase in DPPH radical digestive activity of the protease treated soymilk 
which added saccharification enzyme-treated red beans liquid, was not the amount of glucose 
increased by saccharification enzyme treatment of red bean liquid, was correlated with increase in 
melanoidins content (R2 = 0.9615). About the results of the sensory evaluation of protease treated 
soymilk added saccharification enzyme-treated red bean liquid, sweet increased, overall 
evaluation showed the same degree as that of the control. 
We did GC・0 analysis, GC-MS analysis and AEDA analysis using above the samples. 15 food 
odors terms reported by Shimoda et al. were used to perform a sensory evaluation of soymilk. 
”caramel-like’γ’bean-like”，”milk-like”，”green” and ”potato-like, sweet” had the high degree of 
contribution for soymilk. Improvement of aroma in PSG (protease treated soymilk added glucose) 
and PSRS (protease treated soymilk added saccharification enzymes treated red beans liquid, 
antioxidant activity increased) had the similar trends. Increase of methional which were aroma 
components of ”potato-like, sweet” was the major cause of improvement of aroma. (E, E) 
-2,4-decadienal and (E, E）・2,4-nonadienal included in the soymilk and red beans”soybeans milk 
were typical aroma components of ”green” or ”bean”like”. In addition, maltol that showed 
”caramel-like” and Ethanol,2・phenoxy- showed ”flower-like ”，increased by adding the red beans. 
Conclusion 
On the above, soymilk is treated with protease, and added the glucose or saccharification 
enzymes treated red beans liquid, melanoidins were produced by heating. 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. It also revealed that their flavor was improved. 


Studies on improving functions of soymilk products

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Studies on improving functions of soymilk products

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