Abstract
We evaluated the effects of various enzymes on the taste of soymilk. Sensory evaluation and evaluation of soybean isoflavone involved in taste were performed using soymilk treated with various enzymes. Soybean-derived isoflavone and soymilk were treated with various enzymes. After treatment with CGTase and pullulanase, increases in components suggesting addition of sugar to the isoflavone skeleton were observed. After treatment with α-glucosidase, β-glucosidase, pectinase, naringinase, hesperidinase, and β-glucuronidase, aglycone of isoflavone formed. Taste preference assessment was performed using soymilk treated with CGTase. The CGTase-treated soymilk showed a higher taste preference than the control soymilk. In the treatment of soymilk with CGTase, the association between the types of added sugars and the conversion rate was evaluated. Addition of sugar to the isoflavone skeleton was observed for α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin, and soluble starch. Evaluation of the sugar concentration in CGTase treatment of soymilk showed an increase in sugar addition efficiency after CGTase treatment using a reaction solution containing 12% α-cyclodextrin.
