The strategy for sweetness increase of vegetable soybeans: maltose, another sugar in boiled seeds

摘要

Edamame taste is basically based on sweetness, being sucrose the main component. However, its sweetness may be enhanced during the process of boiling due to the generation of another sugar, maltose. Maltose exhibit 0.4 times the sweetness strength ofsucrose, and has more refreshing aftertaste. Soybean starch granule while elevating temperature under the presence of water undergoes an irreversible swelling and disruption of ordered structures (gelatinization), and a followed (Vamylase digestion producing maltose. Some early-maturing edamame varieties produced lower maltose than others DSC analysis revealed that in these seeds high temperature (between 60 and 70 deg C) of the starch gelatinization causes a reduction in maltose production, The enzymefraction of homogenized seeds showed no difference in p-amylase activity between low and high production seeds in maltose. The linear glucosyl chain analysis in amylopectin showed that the starches with low gelatinization peak temperature (Tp) containedshorter chain of DP 6-11 than other starches with higher Tp whereas middle chain of DP 13-36 in higher Tp starch increased more. Breeding programs for modified seed starches with gelatinization at lower temperature in the early-maturing groups may introduce sweeter edamame bred lines.