Functionalization of soy residue (okara) by enzymatic hydrolysis and LAB fermentation for B2 bio-enrichment and improved in vitro digestion
Articolo
Data di Pubblicazione:
2022
Citazione:
Functionalization of soy residue (okara) by enzymatic hydrolysis and LAB fermentation for B2 bio-enrichment and improved in vitro digestion / R. Wang, K. Thakur, J. Feng, Y. Zhu, F. Zhang, P. Russo, G. Spano, J. Zhang, Z. Wei. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 387:(2022 Sep 01), pp. 132947.1-132947.10. [10.1016/j.foodchem.2022.132947]
Abstract:
The utilization of major edible soy-waste (okara) remains a challenge due to its poor digestion, nutritional imbalance (lack of B-vitamins), and undesirable off-flavors. Herein, fresh okara was enzymatically hydrolyzed and then fermented using the B-2 -overproducing Lactiplantibacillus plantarum UFG169 strain. SEM micrographs showed the microporous and honeycombed structures on the surface of okara. The off-flavors were reduced, and the essential amino acids content was significantly increased in fermented okara. The higher beta-glucosidase activity, increased aglycone isoflavones, and in situ riboflavin (B-2 ) were associated with the enhanced antioxidant potential of the fermented okara. The in vitro digestion of okara resulted in reduced particle size, higher protein digestibility, improved aggregation, lower protein molecular chains, and increased polyphenols. Overall, our study indicated the improved nutrition and digestibility of B2 bio-enriched okara.
Tipologia IRIS:
01 - Articolo su periodico
Keywords:
B(2)-bio-enriched okara; Enzymatic hydrolysis; Fermentation; In vitro digestion; Isoflavones; Particle size
Elenco autori:
R. Wang, K. Thakur, J. Feng, Y. Zhu, F. Zhang, P. Russo, G. Spano, J. Zhang, Z. Wei
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