Assessment of the Physicochemical and Conformational Changes of Ultrasound-Driven Proteins Extracted from Soybean Okara Byproduct

Abstract

This study was aimed at the valorization of the okara byproduct deriving form soy food manufacturing, by using ultrasound at different temperatures for extracting the residual proteins. The physicochemical and conformational changes of the extracted proteins were investigated in order to optimize the procedure. Increasing the temperature from 20 up to 80 °C greatly enhanced the yields and the protein solubility without affecting the viscosity. The protein secondary and tertiary structures were also gradually modified in a significant way. After the ultrasonication at the highest temperature, a significant morphological transition from well-defined single round structures to highly aggregated ones was observed, which was confirmed by measuring the water contact angles and wettability. After the ultrasound process, the improvement of peptides generation and the different amino acid exposition within the protein led to an increase of the antioxidant properties. The integrated strategy applied in this study allows to foster the okara protein obtained after ultrasound extraction as valuable materials for new applications.

Frying Time and Temperature Conditions’ Influences on Physicochemical, Texture, and Sensorial Quality Parameters of Barley-Soybean Chips

“…On the contrary, increasing DSB flour substitution percentage significantly increased the chips' moisture content and oil absorption. e ability to absorb oil of soybean flour may be due to a high protein content and particle size that may have contributed to the uptake of excess frying oil [9]. Oil absorption capacity increasing with increased soybean flour percentage in blends was reported by Oladeji Alamu et al [10].…”

“…Soybean (Glycine max) is a protein-rich oilseed widely employed in the food industry. e global soy food market is expected to reach the value of 53.1 billion US$ by 2024 [9]. Soybean is supplied as a source of high-quality protein, low saturated fat content, and high in vitamins C and B and a good source of calcium and potassium and provides many health benefits (lowering of the blood cholesterol level, increasing of bone density, and minimization of the risk of cancer development) [9].…”

“…e global soy food market is expected to reach the value of 53.1 billion US$ by 2024 [9]. Soybean is supplied as a source of high-quality protein, low saturated fat content, and high in vitamins C and B and a good source of calcium and potassium and provides many health benefits (lowering of the blood cholesterol level, increasing of bone density, and minimization of the risk of cancer development) [9]. Additionally, defatting improves protein interaction, organoleptic qualities, and acid hydrolysis of phenolic compounds [10][11][12].…”

Gel-Forming of Self-Assembling Peptides Functionalized with Food Bioactive Motifs Modulate DPP-IV and ACE Inhibitory Activity in Human Intestinal Caco-2 Cells

“…The CD spectra (180–300 nm) of peptides were recorded on a Jasco J-815 (Jasco Corp., Tokyo, Japan) spectropolarimeter using a 0.1 mm quartz cuvette, as previously reported [ 17 ]. All scans were carried out with a scan speed of 50 nm/min, a bandwidth of 1 nm, and time-response of 2 s. A reference spectrum of distilled water was recorded and subtracted from each spectrum.…”

Recovery, Isolation, and Characterization of Food Proteins

“…Manuscript 4 entitled “Assessment of the Physicochemical and Conformational Changes of Ultrasound-driven Proteins Extracted from Soybean Okara Byproduct” is a valuable work about the utilization of ultrasound to extract proteins from okara—the by-product of soy food manufacturing [ 4 ]. Besides the protein yields and protein solubility, changes in the protein structure and an enhanced peptide generation were observed.…”