Bioactive Proteins and Energy Value of Okara as a Byproduct in Hydrothermal Processing of Soy Milk

Stanojević, Sladjana P.; Barać, Miroljub B.; Pešić, Mirjana B.; Jankovic, Vanja S.; Vucelić-Radović, Biljana V.

doi:10.1021/jf4012196

Cited by 44 publications

(55 citation statements)

References 44 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Okara is the by-product remaining from the soy milk production, after filtration of the smashed soybeans seeds (Stanojevic, Barac, Pesic, Jankovic, & Vucelic-Radovic, 2013). It is obtained in large quantities (about 1.1 kg per kilogram of soybean processed for soymilk production), thus posing an important disposal problem (Li et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Valorization of okara oil for the encapsulation of Lactobacillus plantarum

Quintana¹,

Gerbino²,

Gómez‐Zavaglia³

2018

Food Research International

View full text Add to dashboard Cite

Oil-in-water (O/W) emulsions of okara oil-caseinate (1:2; 1:3 and 1:4 O/W ratios) were used to encapsulate Lactobacillus plantarum CIDCA 83114. Once encapsulated, microorganisms were freeze-dried or spray-dried, and observed by scanning electronic and confocal microscopies. A physical characterization of the dehydrated capsules was carried out by determining their moisture content, water activity, particle size, polydispersity index and zeta potential. Determining the induction times and peroxide values provided information about their susceptibility to oxidation. In turn, bacterial stability was analyzed by plate counting before and after freeze-drying and spray-drying, and during storage at 4°C. Spray-dried emulsions had lower Z-sizes and polydispersity indexes, higher induction times and lower peroxide values than the freeze-dried ones, thus resulting better systems to protect L. plantarum CIDCA 83114. In addition, the culturability of spray-dried bacteria did not decrease neither after spray-drying nor up to 60days of storage at 4°C. The results showed that the better physical-chemical stability of spray-dried capsules determined the greater stability of microorganisms. This demonstrates the importance of defining adequate emulsions' formulations for an efficient encapsulation of microorganisms, with promising applications in the development of novel functional foods.

show abstract

Section: Introductionmentioning

confidence: 99%

Valorization of okara oil for the encapsulation of Lactobacillus plantarum

Quintana¹,

Gerbino²,

Gómez‐Zavaglia³

2018

Food Research International

View full text Add to dashboard Cite

show abstract

“…Therefore, the aim of this study was to assess the distribution of the two enzymes: β-amylase and lipoxygenase, during the preparation of soy protein products by hydrothermal cooking of soybeans. This research is a continuation of our previous studies on the characteristics of soy protein products obtained by the HTC process [4,7,33,34].…”

mentioning

confidence: 63%

“…The soybean powder and okara were defatted using n-hexane and solvent was evaporated at room temperature. Tofu was defatted by the Folch extraction method [33] and dried defatted samples were stored at 4 °C until analysis.…”

Section: Preparation Of Samples For Sds Analysesmentioning

confidence: 99%

Distribution of β-amylase and lipoxygenase in soy protein products obtained during tofu production

Stanojević¹,

Barać²,

Pesic³

et al. 2017

Hem Ind

View full text Add to dashboard Cite

Soybean is considered an important source of human food and animal feed. Okara and tofu whey are the main by-products of soymilk and tofu production. The distribution of enzymes β-amylase and lipoxygenase (Lox) from six soybean genotypes in protein extracts of okara and tofu as well as in soymilk and tofu whey was assessed. SDS-electrophoretic results showed that production process significantly affected high molecular mass protein fractions of soybean by-products. Low amounts of Lox in soymilk were registered, while in okara protein extracts and tofu whey this enzyme was present in trace. In tofu protein extracts, Lox was registered in higher quantity that might be the result of the aggregation process during formation of the tofu gel. Content of β-amylase in all soy protein products was high and similar to the content in soybean genotype. Content of β-amylase in okara depended on respective soybean genotype.

show abstract

“…Okara is a white-yellowish puree remaining after filtration of the smashed soybeans seeds used for the production of soymilk (Stanojevic et al, 2013), and is produced in large quantities (about 1.1 kg per kilogram of soybean processed for soymilk production) (Li Y. et al, 2012). It is rich in high quality proteins, unsaturated lipids and dietary fiber, and also contains isoflavones, minerals and oligosaccharides (i.e., raffinose, stachyose) (Jimenez-Escrig et al, 2008; Song et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Okara: A Nutritionally Valuable By-product Able to Stabilize Lactobacillus plantarum during Freeze-drying, Spray-drying, and Storage

2017

View full text Add to dashboard Cite

Okara is a nutritionally valuable by-product produced in large quantities as result of soymilk elaboration. This work proposes its use as both culture and dehydration medium during freeze-drying, spray-drying, and storage of Lactobacillus plantarum CIDCA 83114. Whole and defatted okara were employed as culture media for L. plantarum CIDCA 83114. The growth kinetics were followed by plate counting and compared with those of bacteria grown in MRS broth (control). No significant differences in plate counting were observed in the three media. The fatty acid composition of bacteria grown in whole and defatted okara showed a noticeable increase in the unsaturated/saturated (U/S) fatty acid ratio, with regard to bacteria grown in MRS. This change was mainly due to the increase in polyunsaturated fatty acids, namely C18:2. For dehydration assays, cultures in the stationary phase were neutralized and freeze-dried (with or without the addition of 250 mM sucrose) or spray-dried. Bacteria were plate counted immediately after freeze-drying or spray-drying and during storage at 4°C for 90 days. Freeze-drying in whole okara conducted to the highest bacterial recovery. Regarding storage, spray-dried bacteria previously grown in whole and defatted okara showed higher plate counts than those grown in MRS. On the contrary, freeze-dried bacteria previously grown in all the three culture media were those with the lowest plate counts. The addition of sucrose to the dehydration media improved their recovery. The higher recovery of microorganisms grown in okara after freeze-drying and spray-drying processes and during storage was ascribed to both the presence of fiber and proteins in the dehydration media, and the increase in U/S fatty acids ratio in bacterial membranes. The obtained results support for the first time the use of okara as an innovative matrix to deliver L. plantarum. Considering that okara is an agro-waste obtained in large quantities, these results represent an innovative strategy to add it value, providing a symbiotic ingredient with promising industrial applications in the development of novel functional foods and feeds.

show abstract

Bioactive Proteins and Energy Value of Okara as a Byproduct in Hydrothermal Processing of Soy Milk

Cited by 44 publications

References 44 publications

Valorization of okara oil for the encapsulation of Lactobacillus plantarum

Valorization of okara oil for the encapsulation of Lactobacillus plantarum

Distribution of β-amylase and lipoxygenase in soy protein products obtained during tofu production

Okara: A Nutritionally Valuable By-product Able to Stabilize Lactobacillus plantarum during Freeze-drying, Spray-drying, and Storage

Contact Info

Product

Resources

About