Color Changes in Soymilk Caused by Lipoxygenases during Soybean Grinding.

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  • 大豆磨砕におけるリポキシゲナーゼによる豆乳の色調変化
  • ダイズ マサイ ニ オケル リポキシゲナーゼ ニヨル トウニュウ ノ シキチョ

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Abstract

Changes in soymilk color during soybean grinding were investigated. With soymilk prepared from Fukuyutaka (normal type) seeds, an increase in the soybean grinding temperature caused decreases in the Hunter's chromatic L and b values of the soymilk and an increase in its a value. These changes correlated with those in the soymilk's peroxide. When soybean seeds lacking all the lipoxygenase isozymes (Kyushu 111) were ground under the same conditions, hardly any change in the soymilk's color was observed. These findings suggest that the changes in soymilk color during soybean grinding are caused by a lipid oxidative reaction of lipoxygenases. From the behavior of the color observed on ultrafiltration, we inferred that the yellow pigments, which reflect the b value of soymilk, were water-soluble low molecular compounds. Also, we found from the difference spectrum of soymilk whey after the enzyme reaction that the maximum decrease in absorbance occurred at approximately 420nm. On analysis of this soymilk whey using high-performance liquid chromatography (HPLC) at 420nm, we found that many peaks had disappeared following enzyme reaction. The main peak that disappeared had a maximum absorption wavelength at 415nm and was distinctly different from well-known carotenoids on its spectral characteristics.

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