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

Research output: Contribution to journalArticle

4 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 languageEnglish
Pages (from-to)1890-1892
Number of pages3
JournalBioscience, Biotechnology and Biochemistry
Volume79
Issue number11
DOIs
Publication statusPublished - 2015 Jan 1

Keywords

  • High-fat soymilk
  • Papain
  • Soymilk cream

ASJC Scopus subject areas

  • Biotechnology
  • Analytical Chemistry
  • Biochemistry
  • Applied Microbiology and Biotechnology
  • Molecular Biology
  • Organic Chemistry

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