Enzyme reaction used in development of functional fig soybean milk with increased gamma-amino butyric acid content
2008
Tsutsumi, T.(Fukuoka-ken. Agricultural Research Center, Chikushino (Japan)) | Baba, N.
We examined a method to increase the amount of gamma-amino butyric acid (GABA), a functional ingredient in soybean milk that allows for secondary processing. In order to generate the GABA, we used an enzyme that is found typically in farm products because it will not harm the original flavor of the raw materials and is simple and easy to use. The optimal temperature and pH for GABA generation using the enzyme, which is inherent in soybeans, are 40-45 deg C and 6.0-6.5, respectively. Furthermore, we added fruit juice containing an abundance of GABA-producing enzymes to the soybean milk in order to improve GABA generation. It was found that fig juice helped increase the amount of GABA generated better than grape or persimmon juice. In the soybean milk with added fig juice, the amount of GABA generation increased at temperatures of 40-45 deg C. In addition, we determined that the amount of fig juice in the soymilk should reach a level of at least 10% to have a meaningful effect. However, no difference was observed when we added more than 10% fig puree. These results suggest that it is possible to develop soybean milk with a high GABA content by incorporating an enzyme from fig puree and having it react at 45 deg C.
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