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INHIBITORY EFFECTS OF FERMENTED SOYMILK ON CARBOHYDRATE DIGESTIVE ENZYMES AND POSTPRANDIAL HYPERGLYCEMIA
INHIBITORY EFFECTS OF FERMENTED SOYMILK ON CARBOHYDRATE DIGESTIVE ENZYMES AND POSTPRANDIAL HYPERGLYCEMIA
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机译:发酵豆浆对碳水化合物消化酶和餐后高血糖的抑制作用
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摘要
PURPOSE: The extracts of the fermented soymilk which inoculates the Bacillus subtilis germ in the soy oil and fermented is to the active ingredient, the alpha-amylase and -glucosidase inhibitory activity are had as the health supplementary food for the decrease of blood glucose. CONSTITUTION: In 121-150C the soy oil, it capital-increases for 15 minutes and it sterilizing manages. After cooling-emit so that 40C to 37 become, the Bacillus subtilis germ is inoculated. The soy oil inoculating the Bacillus subtilis germ is fermented in 37-40C in 8-40 hours in range so that pH arrive in to 5.5.
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