Characterization of Polysaccharide and Volatile Compounds Produced by Kefir Grains Grown in Soymilk
Je‐Ruei Liu, Ming‐Ju Chen, C‐W. Lin
Journal of Food Science
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.
Extracted Claims
7 claims extracted from this paper into the knowledge graph
polysaccharides in soymilk kefir grains consist primarily of glucose and galactose
“with a polysaccharide profile consisting primarily of glucose and galactose, with the former predominating.”
polysaccharides in soymilk kefir grains have an apparent molecular weight of 1.7 × 10^6 Da
“The apparent molecular weight of the polysaccharide was estimated at 1.7 × 10 6 Da.”
volatile compounds in soymilk kefir have lower levels than milk kefir
“but levels for the other volatile compounds were lower than for milk kefir.”