Development of an efficient soymilk cream production method by papain digestion, heat treatment, and low-speed centrifugation

Naoki Abe; Chang Yu Wu; Yoon Kyung Kim; Tomoyuki Fujii; Keietsu Abe

doi:10.1080/09168451.2015.1050990

Development of an efficient soymilk cream production method by papain digestion, heat treatment, and low-speed centrifugation

Naoki Abe, Chang Yu Wu, Yoon Kyung Kim, Tomoyuki Fujii, Keietsu Abe

AGR - Agricultural Chemistry

Tohoku University

Research output: Contribution to journal › Article › peer-review

7 Citations (Scopus)

Abstract

We developed the simple method of soymilk cream production from the high-fat soymilk, which was prepared by papain digestion and heat treatment. As a result of the treatment, high-fat soymilk was aggregated and it became possible to separate soymilk cream as the surface fraction by low-speed centrifugation (6000 × g, 10 min).

Original language	English
Pages (from-to)	1890-1892
Number of pages	3
Journal	Bioscience, Biotechnology and Biochemistry
Volume	79
Issue number	11
DOIs	https://doi.org/10.1080/09168451.2015.1050990
Publication status	Published - 2015

Keywords

High-fat soymilk
Papain
Soymilk cream

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10.1080/09168451.2015.1050990

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abstract = "We developed the simple method of soymilk cream production from the high-fat soymilk, which was prepared by papain digestion and heat treatment. As a result of the treatment, high-fat soymilk was aggregated and it became possible to separate soymilk cream as the surface fraction by low-speed centrifugation (6000 × g, 10 min).",

keywords = "High-fat soymilk, Papain, Soymilk cream",

author = "Naoki Abe and Wu, {Chang Yu} and Kim, {Yoon Kyung} and Tomoyuki Fujii and Keietsu Abe",

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AU - Abe, Naoki

AU - Wu, Chang Yu

AU - Kim, Yoon Kyung

AU - Fujii, Tomoyuki

AU - Abe, Keietsu

PY - 2015

Y1 - 2015

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AB - We developed the simple method of soymilk cream production from the high-fat soymilk, which was prepared by papain digestion and heat treatment. As a result of the treatment, high-fat soymilk was aggregated and it became possible to separate soymilk cream as the surface fraction by low-speed centrifugation (6000 × g, 10 min).

KW - High-fat soymilk

KW - Papain

KW - Soymilk cream

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JF - Bioscience, Biotechnology and Biochemistry

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ER -

Development of an efficient soymilk cream production method by papain digestion, heat treatment, and low-speed centrifugation

Abstract

Keywords

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