지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
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The present study was focused on the development of a Bacillus subtilis-fermented soymilk with strong antioxidative activity and good sensory property by adding with purple sweet potato extract (PSPE). The hot water extract from purple sweet potato showed strong radical scavenging effect against 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radical (․OH). The addition of PSPE to soymilk was carried out before and after fermentation procedure, and the antioxidative activity was evaluated. The both PSPE-added soymilks (PFSMs) exerted strong scavenging activities against DPPH and ․OH. On the other hand, the better sensory evaluation results were observed in the soymilk added with PSPE after fermentation. Furthermore, the spray drying for the safe and long preservation of PFSM did not affect the antioxidative activity of PFSM. The present study supports the development of a functional Bacillus subtilis-fermented soymilk with antioxidative activity and good taste using PSPE. Moreover, the PSPE spray drying could be applied to the soymilk products. (Cancer Prev Res 15, 92-98, 2010)
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