Production of Maltose in Various Cultivars of Soybean Vegetable, Glycine max (L.) Merr., after Boiling

• Published in: FOOD SCIENCE AND TECHNOLOGY RESEARCH Vol. 20; no. 2; pp. 401 - 407
• Main Authors: Nomura, Satomi, Furutani, Noriyuki, Ohtani, Kimiko, Muramoto, Yukari, Shibata, Mitsuru, Matsui, Motoko
• Format: Journal Article
• Language: English
• Published: Tsukuba Japanese Society for Food Science and Technology 2014; The Japanese Society for Food Science and Technology; Japan Science and Technology Agency
• Subjects: maltose production; soybean vegetable; starch gelatinization properties; β-amylase
• ISSN: 1344-6606; 1881-3984
• DOI: 10.3136/fstr.20.401

The palatability of boiled soybean vegetable with respect to maltose production was investigated using seven cultivars of soybean vegetables. Although sucrose is the most abundant free sugar (ca. 90%) in raw soybean vegetables, maltose was also shown to contribute to palatability (sweetness). Maltose production was found to be related to both β-amylase activity and starch gelatinization temperature. Of the seven cultivars studied, ShinTamba-Guro' had the lowest starch gelatinization temperature (55°C) and the highest maltose content, while ‘Fuki’ had the highest starch gelatinization temperature (> 70°C), lowest β-amylase activity and did not produce maltose, with boiling treatment. Sweetness was proposed as one of the factors related to the palatability of soybean vegetable, and was affected by the content and composition of sucrose and/or maltose.