期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 60, 期 36, 页码 9221-9228出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf3004459
关键词
okara; basic 7S globulin; glycinin; hydrothermal cooking; soybean genotype
资金
- Serbian Ministry of Education and Science [TR 31022]
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 < 0.05) and its light subunit contents (r = 0.93; p < 0.05). Okara protein recovery depended on Bg7S heavy subunit content in soybeans (r = 0.81; p < 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.
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