INHIBITORY EFFECTS OF FERMENTED SOYMILK ON CARBOHYDRATE DIGESTIVE ENZYMES AND POSTPRANDIAL HYPERGLYCEMIA

摘要

PURPOSE: The extracts of the fermented soymilk which inoculates the Bacillus subtilis germ in the soy oil and fermented is to the active ingredient, the alpha-amylase and α-glucosidase inhibitory activity are had as the health supplementary food for the decrease of blood glucose. CONSTITUTION: In 121-150°C the soy oil, it capital-increases for 15 minutes and it sterilizing manages. After cooling-emit so that 40°C to 37 become, the Bacillus subtilis germ is inoculated. The soy oil inoculating the Bacillus subtilis germ is fermented in 37-40°C in 8-40 hours in range so that pH arrive in to 5.5.