Abstract
Soybean is considered an important source of human food and animal feed. Okara and tofu whey are the main by-products of soymilk and tofu production. The distribution of enzymes ?-amylase and lipoxygenase (Lox) from six soybean genotypes in protein extracts of okara and tofu as well as in soymilk and tofu whey was assessed. SDS-electrophoretic results showed that production process significantly affected high molecular mass protein fractions of soybean by-products. Low amounts of Lox in soymilk were registered, while in okara protein extracts and tofu whey this enzyme was present in trace. In tofu protein extracts, Lox was registered in higher quantity that might be the result of the aggregation process during formation of the tofu gel. Content of ?-amylase in all soy protein products was high and similar to the content in soybean genotype. Content of ?-amylase in okara depended on respective soybean genotype.
Highlights
Soybean is considered an important source of human food and animal feed
Electrophoretic patterns of soybeans proteins extracts from six different soybean genotypes and from hydrothermal cooking (HTC) processed soymilks are shown in Figures 1 and 2, respectively
It can be concluded that the applied HTC treatment severely affected protein fractions of higher molecular mass causing a significant degree of their degradation
Summary
Soybean is considered an important source of human food and animal feed. Okara and tofu whey are the main by-products of soymilk and tofu production. The distribution of enzymes β-amylase and lipoxygenase (Lox) from six soybean genotypes in protein extracts of okara and tofu as well as in soymilk and tofu whey was assessed. Okara ( called “soy pulp”) and tofu whey is the main byproducts of soymilk and tofu preparation It is a whiteyellowish material consisting of the insoluble parts of the soybean seeds which remain after filtration of soy milk [6,7]. These bioactive components of soybean protein products are intensively studied due to their effect in the prevention and treatment of different diseases These products contain other active ingredients, such as enzymes, that beside technological have important nut-. Soybean seeds and soybean protein products contain a large number of different enzymes, such as: amylases, glycosidases, hexokinases, lipases, lipoperoxidase, lipoxygenase, peroxidases, phosphatases, transaminases, urease, etc. [3]
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