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.
TY - 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
UR - conv_4968
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",
url = "conv_4968"
}
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
conv_4968
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
conv_4968 .
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 .,
conv_4968 .
