Characterization of polysaccharide and volatile compounds produced by kefir grains grown in soymilk
Resource
Journal of Food Science,67(1),104-108.
Journal
Journal of Food Science
Journal Volume
67
Journal Issue
1
Pages
104-108
Date Issued
2002
Date
2002
Author(s)
Abstract
ABSTRACT: The characteristics of polysaccharides isolated from milk and soymilk kefir grains, and the composition of flavor and volatile compounds from soymilk kefir were investigated. Soymilk kefir grains revealed lower polysaccharide content than milk kefir grains, with a polysaccharide profile consisting primarily of glucose and galactose, with the former predominating. The apparent molecular weight of the polysaccharide was estimated at 1.7 × 10 6 Da. In comparison to nonfermented soymilk, the concentrations of the key volatile compounds for soymilk kefir (such as acetaldehyde, acetone, diacetyl, and ethanol) increased, while n‐hexanal concentration decreased. The acetaldehyde level for soymilk kefir was slightly higher, but levels for the other volatile compounds were lower than for milk kefir.
Type
journal article