| 摘要 |
A method of manufacturing mung bean powder having low molecular weight by subjecting mung bean to enzyme hydrolysis treatment with alpha-amylase and protease is provided, in which mung bean powder is used in making various foods such as a drink, soup, gruel, knife-cut noodles, pizza, spaghetti and cookies. Crushed mung bean is subjected to enzyme hydrolysis treatment with 0.08% by weight of alpha-amylase and 0.12% by weight of protease at 60deg.C for 60min. The obtained mung bean has a low molecular weight of less than 17kDa and exhibits over 8 fold increase in free amino acid content and over 11 fold increase in essential amino acid content, as compared to the enzyme non-treated control group having a high molecular weight of 11 to 72kDa.
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