An Approach to Processing More Bioavailable Chickpea Milk by Combining Enzymolysis and Probiotics Fermentation

Figure 4

Interaction of different enzyme additions on the content of isoflavone. A, addition amount of papain (); B, addition amount of α-amylase (); C, addition amount of β-glycosidase (). (a) Response surface diagram of interaction between papain and β-glycosidase addition levels. (b) Contour map of interaction between papain and β-glycosidase addition levels. (c) Response surface diagram of interaction between α-amylase and β-glycosidase addition levels. (d) Contour map of interaction between α-amylase and β-glycosidase addition levels.

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