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Article: Isolation and characterization of proteins from soymilk residue (okara)

TitleIsolation and characterization of proteins from soymilk residue (okara)
Authors
Keywordsokara
soy proteins
soymilk
Issue Date1996
PublisherPergamon. The Journal's web site is located at http://www.elsevier.com/locate/foodres
Citation
Food Research International, 1996, v. 29 n. 8, p. 799-805 How to Cite?
AbstractProtein was extracted from okara at pH 9.0 and 80°C for 30 min, giving a recovery of 53% protein. The extracted protein was isolated by isoelectric precipitation at pH 4.5, and the dried, defatted protein isolates (prepared at 25 and 80°C) had over 80% protein. The okara protein isolates have essential amino acid profiles similar to the FAO scoring pattern, and high in vitro protein digestibility, with methionine and cysteine as the limiting amino acids. Polyacrylamide gel electrophoresis in sodium dodecyl sulfate showed that okara protein isolates had a large quantity of high molecular weight components suggesting protein aggregation. Differential scanning calorimetry and hydrophobicity data suggested extensive protein unfolding in the okara products. Okara protein isolates had lower solubility than a commercial soy protein isolate at both acidic and alkaline pH, probably due to protein aggregation. Other functional properties, including emulsifying, water and fat binding, and foaming properties, were found to be comparable to the commercial soy isolate.
Persistent Identifierhttp://hdl.handle.net/10722/68504
ISSN
2015 Impact Factor: 3.182
2015 SCImago Journal Rankings: 1.539
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorMa, CYen_HK
dc.contributor.authorLiu, WSen_HK
dc.contributor.authorKwok, KCen_HK
dc.contributor.authorKwok, Fen_HK
dc.date.accessioned2010-09-06T06:05:11Z-
dc.date.available2010-09-06T06:05:11Z-
dc.date.issued1996en_HK
dc.identifier.citationFood Research International, 1996, v. 29 n. 8, p. 799-805en_HK
dc.identifier.issn0963-9969en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68504-
dc.description.abstractProtein was extracted from okara at pH 9.0 and 80°C for 30 min, giving a recovery of 53% protein. The extracted protein was isolated by isoelectric precipitation at pH 4.5, and the dried, defatted protein isolates (prepared at 25 and 80°C) had over 80% protein. The okara protein isolates have essential amino acid profiles similar to the FAO scoring pattern, and high in vitro protein digestibility, with methionine and cysteine as the limiting amino acids. Polyacrylamide gel electrophoresis in sodium dodecyl sulfate showed that okara protein isolates had a large quantity of high molecular weight components suggesting protein aggregation. Differential scanning calorimetry and hydrophobicity data suggested extensive protein unfolding in the okara products. Okara protein isolates had lower solubility than a commercial soy protein isolate at both acidic and alkaline pH, probably due to protein aggregation. Other functional properties, including emulsifying, water and fat binding, and foaming properties, were found to be comparable to the commercial soy isolate.en_HK
dc.languageengen_HK
dc.publisherPergamon. The Journal's web site is located at http://www.elsevier.com/locate/foodresen_HK
dc.relation.ispartofFood Research Internationalen_HK
dc.subjectokaraen_HK
dc.subjectsoy proteinsen_HK
dc.subjectsoymilken_HK
dc.titleIsolation and characterization of proteins from soymilk residue (okara)en_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0963-9969&volume=29&spage=799&epage=805&date=1997&atitle=Isolation+and+characterization+of+proteins+from+soymilk+residue+(okara)en_HK
dc.identifier.emailMa, CY: macy@hkucc.hku.hken_HK
dc.identifier.authorityMa, CY=rp00759en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1016/0963-9969(95)00061-5en_HK
dc.identifier.scopuseid_2-s2.0-0030433571en_HK
dc.identifier.hkuros23388en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0030433571&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume29en_HK
dc.identifier.issue8en_HK
dc.identifier.spage799en_HK
dc.identifier.epage805en_HK
dc.identifier.isiWOS:A1996XC41500012-
dc.publisher.placeUnited Kingdomen_HK
dc.identifier.scopusauthoridMa, CY=7402924944en_HK
dc.identifier.scopusauthoridLiu, WS=7407344172en_HK
dc.identifier.scopusauthoridKwok, KC=7102194338en_HK
dc.identifier.scopusauthoridKwok, F=7003609551en_HK

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