title: Development of an efficient soymilk cream production method by papain digestion, heat treatment, and low-speed centrifugation.
abstract: We developed the simple method of soymilk cream production from the high-fat soymilk, which was prepared by papain digestion and heat treatment. As a result of the treatment, high-fat soymilk was aggregated and it became possible to separate soymilk cream as the surface fraction by low-speed centrifugation (6000 × g, 10 min).
authors.affiliation: a Department of Microbial Biotechnology, Graduate School of Agricultural Science , Tohoku University , Sendai , Japan.
authors.forename: Naoki
authors.initials: N
authors.lastname: Abe
authors.affiliation: a Department of Microbial Biotechnology, Graduate School of Agricultural Science , Tohoku University , Sendai , Japan.
authors.forename: Chang-Yu
authors.initials: CY
authors.lastname: Wu
authors.affiliation: a Department of Microbial Biotechnology, Graduate School of Agricultural Science , Tohoku University , Sendai , Japan.
authors.forename: Yoon-Kyung
authors.initials: YK
authors.lastname: Kim
authors.affiliation: a Department of Microbial Biotechnology, Graduate School of Agricultural Science , Tohoku University , Sendai , Japan.
authors.forename: Tomoyuki
authors.initials: T
authors.lastname: Fujii
authors.affiliation: a Department of Microbial Biotechnology, Graduate School of Agricultural Science , Tohoku University , Sendai , Japan.
authors.forename: Keietsu
authors.initials: K
authors.lastname: Abe
mesh_terms: D002498:Centrifugation; D003611:Dairy Products; D005511:Food Handling; D006358:Hot Temperature; D006801:Humans; D010206:Papain / Q000737:chemistry*; D041942:Soy Milk / Q000737:chemistry*; D030262:Soybean Proteins / Q000737:chemistry*
chemical_list: D030262:Soybean Proteins; D010206:Papain
keywords: high-fat soymilk; papain; soymilk cream