Art

J-GLOBAL ID：201802283765788050   Reference number：18A2141970

Thermal Treatment of Soybean Seeds can Improve the Quality of Soymilk by Enhancing the Extraction Efficiency of “Kokumi” Taste Components

ダイズ種子の熱処理は「こく味」呈味成分の抽出効率を高めることにより豆乳の品質を改善することができる

Author (10)： SHIBATA Masayuki (Fuji Oil Holdings Inc., Ibaraki, JPN) ,  SHIBATA Masayuki (Kyoto Univ., Kyoto, JPN) ,  HIROTSUKA Motohiko (Fuji Oil Holdings Inc., Ibaraki, JPN) ,  HIROTSUKA Motohiko (Kyoto Univ., Kyoto, JPN) ,  MIZUTANI Yukiko (Kyoto Univ., Kyoto, JPN) ,  TAKAHASHI Haruya (Kyoto Univ., Kyoto, JPN) ,  KAWADA Teruo (Kyoto Univ., Kyoto, JPN) ,  MATSUMIYA Kentaro (Kyoto Univ., Kyoto, JPN) ,  HAYASHI Yukako (Kyoto Univ., Kyoto, JPN) ,  MATSUMURA Yasuki (Kyoto Univ., Kyoto, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 24  Issue： 6  Page： 1111-1119  Publication year： Nov. 2018 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Glycine max ,  *seed ,  *heat treatment ,  taste ,  *taste substance ,  *food ingredient ,  Food Analysis ,  *Soy Milk ,  *food processing ,  autoclave ,  microwave heating ,  damage and injury ,  grinding and milling ,  kokumi ,  Cell damage ,  galactoside ,  pyranoside ,  furanoside ,  glucoside ,  trisaccharide ,  fructooligosaccharide
Semi thesaurus term： cell damage

JST classification (3)： Food chemistry,nutritional value  (FJ01020J) ,  Food heating  (FJ03030I) ,  Vegetables and processed vegetable products  (FJ11020O)

Substance index (4)： L-γGlu-L-Phe-OH ,  Raffinose ,  Stachyose ,  N-(L-γ-Glutamyl)-L-tyrosine

Reference (24)：

• Axelrod, B., Cheesebourgh, TM., and Laakso, S. (1981). Lipoxygenase from soybeans. Methods Enzymol., 71, 441-451.
• Badenhop, A. F. and Hackler, L. R. (1970). Effects of soaking soybeans in sodium hydroxide solution as pretreatment for soymilk. Cereal Sci. Today, 15, 84-88.
• Dewanto, V., Wu, X., Adom, K, K., and Liu, RH. (2002). Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J. Agric. Food. Chem., 50, 3010-3014.
• Dunkel, A., Kőster, J., and Hofmann, T. (2007) Molecular and sensory characterization of γ-glutamyl peptides as key contributors to the kokumi taste of edible beans (Phaseolus Vulgaris L.). J. Agric. Food. Chem., 55, 6712-6719.
• Furuta, S, Nishiba, Y., Hajika, M., Igita, K., and Suda, I. (1996). DETBA value and hexanal production with the combination of unsaturated fatty acids and extracts period from soybean seeds lacking two or three lipoxygenase isozymes. J. Agric. Food. Chem., 44, 236-239.

Terms in the title (7)： ダイズ ,  種子 ,  熱処理 ,  こく味 ,  呈味成分 ,  抽出効率 ,  豆乳