期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2013
卷号：37
期号：1
页码：50-60
出版社：Galati University Press
摘要：Soymilk from different varieties of soybean was treated with combinations of cell wall hydrolyzing enzymes (glucanase, cellulose, arabanase, hemicellulase and xylanase). Treated samples and control were evaluated for Total Dissolved Solids (TDS) and different sugars (glucose, raffinose, sucrose, fructose, xylose, maltose, lactose, stachyose, starch, galactose, cellulose) using HPLC. Mean TDS of all enzyme-treated soymilk samples (235.8-268.3 ppm) was significantly (p≤0.05) higher than the control (167.8 ppm), it also increased significantly (p≤0.05) after sterilization. Sugars present in the enzyme-hydrolyzed soymilk were significantly (p≤0.05) different from the control. Sucrose content was depleted after enzyme treatment. The change in content of glucose, xylose, fructose, maltose, raffinose, starchyose had high correlation with TDS. Possible chemical modification of sugars impaired their detection despite increases in TDS. Use of TDS for rapid monitoring of enzyme hydrolyses of soymilk cell-wall sugars is feasible.
关键词：cell wall enzymes; HPLC; soybean sugars; total dissolved;solids; soymilk
