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Bioactive Proteins and Energy Value of Okara as a Byproduct in Hydrothermal Processing of Soy Milk
(Amer Chemical Soc, Washington, 2013)
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 ...
Mineral Elements, Lipoxygenase Activity, and Antioxidant Capacity of Okara as a Byproduct in Hydrothermal Processing of Soy Milk
(Amer Chemical Soc, Washington, 2014)
Minerals and antioxidative capacity of raw okara that was obtained as a byproduct from six soybean varieties during hydrothermal cooking (HTC) of soy milk were assessed. Lipoxygenase (Lox), an enzyme deteriorating the ...
Composition of Proteins in Okara as a Byproduct in Hydrothermal Processing of Soy Milk
(Amer Chemical Soc, Washington, 2012)
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 ...