Composition of Proteins in Okara as a Byproduct in Hydrothermal Processing of Soy Milk
Само за регистроване кориснике
2012
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Protein quality, based on its subunit composition, in okara obtained as a byproduct during hydrothermal cooking of soy milk was assessed. The composition of 7S and 11S protein fractions was correlated with the physicochemical properties of protein in okara produced from six soybean varieties. The basic 7S globulin (Bg7S) and 115 protein were two main proteins in okara. Investigated soybean genotypes produced okara with mainly acidic As and basic B-1,B-2,B-4 polypeptides of 11S proteins. Soybean 11S content was not an indicator of okara protein recovery or extractability. Of all tested relationships, extractable soluble protein content of okara was influenced only by soybean Bg7S (r = 0.86; p lt 0.05) and its light subunit contents (r = 0.93; p lt 0.05). Okara protein recovery depended on Bg7S heavy subunit content in soybeans (r = 0.81; p lt 0.05). The high quantity of vegetable protein in okara (around 35%) and very high protein extractability (around 85%) qualify this byproduct... for potential application in food preparation as a functional ingredient.
Кључне речи:
okara / basic 7S globulin / glycinin / hydrothermal cooking / soybean genotypeИзвор:
Journal of Agricultural and Food Chemistry, 2012, 60, 36, 9221-9228Издавач:
- Amer Chemical Soc, Washington
Финансирање / пројекти:
- Интердисциплинарни приступ стварању нових сорти соје и унапређењу технологије гајења и дораде семена (RS-MESTD-Technological Development (TD or TR)-31022)
DOI: 10.1021/jf3004459
ISSN: 0021-8561
PubMed: 22906059
WoS: 000308574900056
Scopus: 2-s2.0-84866425523
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Stanojević, Sladjana AU - Barać, Miroljub AU - Pešić, Mirjana AU - Vučelić-Radović, Biljana PY - 2012 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/2988 AB - Protein quality, based on its subunit composition, in okara obtained as a byproduct during hydrothermal cooking of soy milk was assessed. The composition of 7S and 11S protein fractions was correlated with the physicochemical properties of protein in okara produced from six soybean varieties. The basic 7S globulin (Bg7S) and 115 protein were two main proteins in okara. Investigated soybean genotypes produced okara with mainly acidic As and basic B-1,B-2,B-4 polypeptides of 11S proteins. Soybean 11S content was not an indicator of okara protein recovery or extractability. Of all tested relationships, extractable soluble protein content of okara was influenced only by soybean Bg7S (r = 0.86; p lt 0.05) and its light subunit contents (r = 0.93; p lt 0.05). Okara protein recovery depended on Bg7S heavy subunit content in soybeans (r = 0.81; p lt 0.05). The high quantity of vegetable protein in okara (around 35%) and very high protein extractability (around 85%) qualify this byproduct for potential application in food preparation as a functional ingredient. PB - Amer Chemical Soc, Washington T2 - Journal of Agricultural and Food Chemistry T1 - Composition of Proteins in Okara as a Byproduct in Hydrothermal Processing of Soy Milk EP - 9228 IS - 36 SP - 9221 VL - 60 DO - 10.1021/jf3004459 ER -
@article{ author = "Stanojević, Sladjana and Barać, Miroljub and Pešić, Mirjana and Vučelić-Radović, Biljana", year = "2012", abstract = "Protein quality, based on its subunit composition, in okara obtained as a byproduct during hydrothermal cooking of soy milk was assessed. The composition of 7S and 11S protein fractions was correlated with the physicochemical properties of protein in okara produced from six soybean varieties. The basic 7S globulin (Bg7S) and 115 protein were two main proteins in okara. Investigated soybean genotypes produced okara with mainly acidic As and basic B-1,B-2,B-4 polypeptides of 11S proteins. Soybean 11S content was not an indicator of okara protein recovery or extractability. Of all tested relationships, extractable soluble protein content of okara was influenced only by soybean Bg7S (r = 0.86; p lt 0.05) and its light subunit contents (r = 0.93; p lt 0.05). Okara protein recovery depended on Bg7S heavy subunit content in soybeans (r = 0.81; p lt 0.05). The high quantity of vegetable protein in okara (around 35%) and very high protein extractability (around 85%) qualify this byproduct for potential application in food preparation as a functional ingredient.", publisher = "Amer Chemical Soc, Washington", journal = "Journal of Agricultural and Food Chemistry", title = "Composition of Proteins in Okara as a Byproduct in Hydrothermal Processing of Soy Milk", pages = "9228-9221", number = "36", volume = "60", doi = "10.1021/jf3004459" }
Stanojević, S., Barać, M., Pešić, M.,& Vučelić-Radović, B.. (2012). Composition of Proteins in Okara as a Byproduct in Hydrothermal Processing of Soy Milk. in Journal of Agricultural and Food Chemistry Amer Chemical Soc, Washington., 60(36), 9221-9228. https://doi.org/10.1021/jf3004459
Stanojević S, Barać M, Pešić M, Vučelić-Radović B. Composition of Proteins in Okara as a Byproduct in Hydrothermal Processing of Soy Milk. in Journal of Agricultural and Food Chemistry. 2012;60(36):9221-9228. doi:10.1021/jf3004459 .
Stanojević, Sladjana, Barać, Miroljub, Pešić, Mirjana, Vučelić-Radović, Biljana, "Composition of Proteins in Okara as a Byproduct in Hydrothermal Processing of Soy Milk" in Journal of Agricultural and Food Chemistry, 60, no. 36 (2012):9221-9228, https://doi.org/10.1021/jf3004459 . .