Effect of acid and pectinase at intermediate moisture content on physicochemical characteristics of Okara | เธเธฅเธเธญเธเธเธฃเธเนเธฅเธฐเนเธญเธเนเธเธกเนเนเธเธเธเธดเนเธเธชเธเธตเนเธฃเธฐเธเธฑเธเธเธงเธฒเธกเธเธทเนเธเธเธฒเธเธเธฅเธฒเธเธเนเธญเธเธธเธเธชเธกเธเธฑเธเธดเธเธฒเธเนเธเธกเธตเธเธฒเธขเธ เธฒเธเธเธญเธเนเธเธฃเธเธตเธเนเธญเธเธฒเธฃเธฐ
2007
Wanwilai Tudthong(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) | Pranithi Hongsprabhas(Khon Kaen University, Khon Kaen (Thailand). Faculty of Medicine. Department of Medicine) | Parichat Hongsprabhas(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) E-mail:[email protected]
Objective of this research was to modify okara, soy residue from soymilk production, in order to improve their functional properties. Moisture content and acid influenced flowability of okara suspension (20 percent w/v). Acid-treated okara at 30 percent moisture content and incubated for 20 hours (OAI-30) gave the best flowability in each added level (0 10 20 and 30 percent). Acid-treated okara at 50 percent moisture content and incubated for 20 hours (OAI-50) and acid-pectinase treated okara at 50 percent moisture content and incubated for 20 hours (OAPI-50) flowed when the pH was adjusted to 3.0. OAI-30 and OAPI-50 at 10 percent acid added level were chosen to investigate the effect of acid treatment and enzymatic hydrolysis on physicochemical characteristics of okara proteins. SDS-PAGE showed that the acid treatment at intermediate moisture did not yield lower molecular weight proteins. However, it seem that OAI-30 has proteins in soluble dietary fiber fraction increased. This research has highlighted that electrostatic interactions between proteins and polysaccharides influenced the distribution of macromolecules in the okara particles and may be used to alter okaraยs functional properties.
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Эту запись предоставил Kasetsart University