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 lt 0.05) and BBI (r = 0.89;p lt 0.05) as well as BBI monomeric (r = 0.89;p lt 0.05) and polymeric forms (r = 0.95;p lt 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.
TY - JOUR
AU - Stanojević, Sladjana
AU - Barać, Miroljub
AU - Pešić, Mirjana
AU - Janković, Vanja S.
AU - Vučelić-Radović, Biljana
PY - 2013
UR - http://aspace.agrif.bg.ac.rs/handle/123456789/3120
AB - 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 lt 0.05) and BBI (r = 0.89;p lt 0.05) as well as BBI monomeric (r = 0.89;p lt 0.05) and polymeric forms (r = 0.95;p lt 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.
PB - Amer Chemical Soc, Washington
T2 - Journal of Agricultural and Food Chemistry
T1 - Bioactive Proteins and Energy Value of Okara as a Byproduct in Hydrothermal Processing of Soy Milk
EP - 9219
IS - 38
SP - 9210
VL - 61
DO - 10.1021/jf4012196
ER -
@article{
author = "Stanojević, Sladjana and Barać, Miroljub and Pešić, Mirjana and Janković, Vanja S. and Vučelić-Radović, Biljana",
year = "2013",
abstract = "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 lt 0.05) and BBI (r = 0.89;p lt 0.05) as well as BBI monomeric (r = 0.89;p lt 0.05) and polymeric forms (r = 0.95;p lt 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.",
publisher = "Amer Chemical Soc, Washington",
journal = "Journal of Agricultural and Food Chemistry",
title = "Bioactive Proteins and Energy Value of Okara as a Byproduct in Hydrothermal Processing of Soy Milk",
pages = "9219-9210",
number = "38",
volume = "61",
doi = "10.1021/jf4012196"
}
Stanojević, S., Barać, M., Pešić, M., Janković, V. S.,& Vučelić-Radović, B.. (2013). Bioactive Proteins and Energy Value of Okara as a Byproduct in Hydrothermal Processing of Soy Milk. in Journal of Agricultural and Food Chemistry
Amer Chemical Soc, Washington., 61(38), 9210-9219.
https://doi.org/10.1021/jf4012196
Stanojević S, Barać M, Pešić M, Janković VS, Vučelić-Radović B. Bioactive Proteins and Energy Value of Okara as a Byproduct in Hydrothermal Processing of Soy Milk. in Journal of Agricultural and Food Chemistry. 2013;61(38):9210-9219.
doi:10.1021/jf4012196 .
Stanojević, Sladjana, Barać, Miroljub, Pešić, Mirjana, Janković, Vanja S., Vučelić-Radović, Biljana, "Bioactive Proteins and Energy Value of Okara as a Byproduct in Hydrothermal Processing of Soy Milk" in Journal of Agricultural and Food Chemistry, 61, no. 38 (2013):9210-9219,
https://doi.org/10.1021/jf4012196 . .
