| 摘要 |
A soy protein concentrate having desirable flavor and functional properties, which is low in non-digestible oligosaccharides. The soy protein concentrate is substantially free of galactinol, a component which is present in soybeans which are developed to have a low non-digestible oligosaccharide content. The soy protein concentrate is also rich in isoflavones and also has a high Chymotrypsin Inhibitor ("CI") content. The method for manufacturing the soy protein concentrate uses an enzyme such as a glycosidase enzyme, and retains the natural level of isoflavones occurring in soybeans. |
