Study Regarding the Water Influence for the Soymilk Lypoxigenase

Authors:
P. Săvescu, L. Giurgiulescu

In the termical treatments, more proteins, aminoacids, vitamins from soy are destroid. For this reason the technological must search more and competitive recipes-that keep the nutritional potential. This work paper show the variation for the lipoxygenase content- a very important parameter - in the case of changed soymilk – from different waters.