Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 33 Issue 6
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- Pages.769-773
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- 2001
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- 0367-6293(pISSN)
Production of Protein Hydrolyzate, that can be used as Food Additives, from Okara
산업폐기물인 비지로부터 식품첨가물로 이용할 수 있는 단백질 가수분해물의 생산
- Woo, Eun-Yeol (Department of Food Science and Nutrition, Yongin University) ;
- Kim, Min-Jung (Department of Food Science and Nutrition, Yongin University) ;
- Shin, Weon-Sun (Korea Food Research Institute) ;
- Lee, Kyung-Ae (Korea Food Research Institute) ;
- Kim, Kang-Sung (Department of Food Science and Nutrition, Yongin University)
- Published : 2001.12.01
Abstract
Protein content of okara and soybean were found to be 37.3% and 42.5%, respectively by micro-Kjeldahl analysis. Solubility of okara protein in phosphate buffer (pH 8) was 10% versus soy protein of 68.4%. Insolubilization of okara protein was mostly due to disulfide bonding between cysteine residues caused by excessive heat treatment during soymilk processing: hydrophobic interactions and hydrogen bondings were involved to lesser extent. Optimum extraction temperature and time were