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

The nutritional properties of raw okara obtained as a byproduct from six soybean varieties during hydrothermal cooking (HTC) of soy milk were assessed. The composition and residual activity (rTIA) of trypsin inhibitors (TIs), contents of lectin, proteins, fats, and carbohydrates, and energy values (...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2013-09, Vol.61 (38), p.9210-9219
Main Authors: Stanojevic, Sladjana P, Barac, Miroljub B, Pesic, Mirjana B, Jankovic, Vanja S, Vucelic-Radovic, Biljana V
Format: Article
Language:English
Subjects:
antinutritional factors
bioactive properties
Biological and medical sciences
carbohydrates
cooking
cysteine
Energy
Food Handling
Food industries
Fruit and vegetable industries
functional foods
Fundamental and applied biological sciences. Psychology
General aspects
Glycine max - chemistry
lectins
lipids
Nutritive Value
physicochemical properties
proximate composition
Soy Milk - chemistry
Soybean Proteins - analysis
Soybean Proteins - isolation & purification
soybeans
soymilk
trypsin inhibitors
Trypsin Inhibitors - analysis
Trypsin Inhibitors - isolation & purification
urease
Waste Products - analysis
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Summary:The nutritional properties of raw okara obtained as a byproduct from six soybean varieties during hydrothermal cooking (HTC) of soy milk were assessed. The composition and residual activity (rTIA) of trypsin inhibitors (TIs), contents of lectin, proteins, fats, and carbohydrates, and energy values (EV) were correlated with the respective physicochemical properties of soybean and okara. Kunitz (KTI) and Bowman–Birk (BBI) TIs both comprised okara rTIA. TIs content was higher in okara (5.19–14.40%) than in soybean (3.10–12.17%), which additionally enriched okara by cysteine. Contents of KTI (r = 1.00;p < 0.05) and BBI (r = 0.89;p < 0.05) as well as BBI monomeric (r = 0.89;p < 0.05) and polymeric forms (r = 0.95;p < 0.05) in okara and in soybean were strongly correlated. Low urease index activity indicated that okara was heated adequately to inactivate antinutritional factors. The proximate composition of raw okara, advantageous rTIA, and a very low EV (2.74–3.78 kJ/g) qualify this byproduct for potential application in food preparation as a functional ingredient in dietary products.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf4012196