Figure 2. (A) Radical-scavenging capacity of 1-diphenyl-2-picrylhydrazyl (DPPH) in boiled mixed-bean milk (p <0.05); BSA: boiled bean milk, raw soybean milk, and adzuki bean milk not subjected to enzyme treatment; Bp8SaA: boiled bean milk and raw soybean milk were treated with 8.9 U/ml protease, and raw adzuki bean milk was treated with 51 U/ml α-amylase; Bp8SamA625: boiled bean milk and raw soybean milk were treated with 8.9 U/ml protease, and raw adzuki bean milk was treated with 6.25 U/ml amyloglucosidase; Bp8SaamA025: boiled bean milk and raw soybean milk were treated with 8.9 U/ml protease, and raw adzuki bean milk was treated with 51 U/ml α-amylase and 0.25 U/ml amyloglucosidase; Bp8SaamA125: boiled bean milk and raw soybean milk were treated with 8.9 U/ml protease, and raw adzuki bean milk was treated with 51 U/ml α-amylase and 1.25 U/ml amyloglucosidase; Bp8SaamA625: boiled bean milk and raw soybean milk were treated with 8.9 U/ml protease, and raw adzuki bean milk was treated with 51 U/ml α-amylase and 6.25 U/ml amyloglucosidase; (B) DPPH radical-scavenging capacity of boiled adzuki bean milk (p <0.05); The description of samples is provided in Table 2

From

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