| 摘要 |
<p>A physiologically active substance of the aglycon type (in particular, aglycon isoflavone) can be efficiently produced, without resort to any acid/alkali treatment or fermentation and substantially without changing the physical properties of a material, by treating the material with a sufficient amount of diglycosidase for a sufficient period of time at an appropriate temperature and pH value so that a physiologically active substance of the glycoside type contained in the material can be converted into the physiologically active substance of the aglycon type. By using diglycosidase and/or a specific enzyme preparation, the aglycon content in a protein or a protein-containing food can be elevated and the flavor thereof can be improved.</p> |
