Distribution of beta-amylase and lipoxygenase in soy protein products obtained during tofu production
Апстракт
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 beta-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 beta-amylase in all soy protein products was high and similar to the content in soybean genotype. Content of beta-amylase in okara depended on respective soybean genotype.
Кључне речи:
soybean / hydrothermal cooking / soy protein products / beta-amyilase / lipoxygenaseИзвор:
HEMIJSKA INDUSTRIJA, 2017, 71, 2, 119-126Издавач:
- Savez hemijskih inženjera, Beograd
Финансирање / пројекти:
- Интердисциплинарни приступ стварању нових сорти соје и унапређењу технологије гајења и дораде семена (RS-31022)
- Advancing research in agricultural and food sciences at Faculty of Agriculture, University of Belgrade (EU-316004)
DOI: 10.2298/HEMIND150525021S
ISSN: 0367-598X
WoS: 000401533300004
Scopus: 2-s2.0-85020380330
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Stanojević, Sladjana AU - Barać, Miroljub AU - Pešić, Mirjana AU - Vučelić-Radović, Biljana PY - 2017 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4354 AB - 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 beta-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 beta-amylase in all soy protein products was high and similar to the content in soybean genotype. Content of beta-amylase in okara depended on respective soybean genotype. PB - Savez hemijskih inženjera, Beograd T2 - HEMIJSKA INDUSTRIJA T1 - Distribution of beta-amylase and lipoxygenase in soy protein products obtained during tofu production EP - 126 IS - 2 SP - 119 VL - 71 DO - 10.2298/HEMIND150525021S ER -
@article{ author = "Stanojević, Sladjana and Barać, Miroljub and Pešić, Mirjana and Vučelić-Radović, Biljana", year = "2017", abstract = "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 beta-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 beta-amylase in all soy protein products was high and similar to the content in soybean genotype. Content of beta-amylase in okara depended on respective soybean genotype.", publisher = "Savez hemijskih inženjera, Beograd", journal = "HEMIJSKA INDUSTRIJA", title = "Distribution of beta-amylase and lipoxygenase in soy protein products obtained during tofu production", pages = "126-119", number = "2", volume = "71", doi = "10.2298/HEMIND150525021S" }
Stanojević, S., Barać, M., Pešić, M.,& Vučelić-Radović, B.. (2017). Distribution of beta-amylase and lipoxygenase in soy protein products obtained during tofu production. in HEMIJSKA INDUSTRIJA Savez hemijskih inženjera, Beograd., 71(2), 119-126. https://doi.org/10.2298/HEMIND150525021S
Stanojević S, Barać M, Pešić M, Vučelić-Radović B. Distribution of beta-amylase and lipoxygenase in soy protein products obtained during tofu production. in HEMIJSKA INDUSTRIJA. 2017;71(2):119-126. doi:10.2298/HEMIND150525021S .
Stanojević, Sladjana, Barać, Miroljub, Pešić, Mirjana, Vučelić-Radović, Biljana, "Distribution of beta-amylase and lipoxygenase in soy protein products obtained during tofu production" in HEMIJSKA INDUSTRIJA, 71, no. 2 (2017):119-126, https://doi.org/10.2298/HEMIND150525021S . .