Figure 1. Radical-scavenging capacity of 1-diphenyl-2-picrylhydrazyl (DPPH) in boiled soymilk following glucose and/or protease addition (p <0.05); BS: boiled soybean milk not subjected to protease treatment; Bp2S: boiled soybean milk treated with 2.2 U/ml protease; Bp8S: boiled soybean milk treated with 8.9 U/ml protease


Protease Treatment, Glucose Addition and Saccharification of Adzuki Beans Effects on the Radical-scavenging Properties of Soymilk

Shuo Feng, Shan W, Michiyuki Kojima

Journal of Food and Nutrition Research. 2015, 3(9), 613-619 doi:10.12691/jfnr-3-9-9