Enhancement of tofu isoflavone recovery by pretreatment of soy milk with koji enzyme extract

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 15, 2004, Pages 4785-4790

  Wu, Meng Lung ^a   Chang, Ju Chun ^a   Lai, Yu Hsuan ^a   Cheng, Sung Lang ^a   Chiou, Robin Y Y ^a  

^a NATIONAL CHIAYI UNIVERSITY   (Taiwan)

Author keywords

glucosidase; Enzyme pretreatment; Isoflavone; Koji; Soy milk; Tofu

Indexed keywords

AMYLASE; DAIDZIN; GENISTEIN; ISOFLAVONE;

ARTICLE; CHEMICAL ANALYSIS; ENZYME ACTIVITY; FREEZE DRYING; MILK; MOISTURE; NONHUMAN; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN CONTENT; SOYBEAN; WHEY;

BETA-GLUCOSIDASE; CALCIUM SULFATE; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD HANDLING; HEAT; ISOFLAVONES; SOY FOODS; SOY MILK;

GLYCINE MAX;

EID: 3242760476     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0351570     Document Type: Article

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