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Physicochemical Profile and Potential Nutritional Benefits of Bio-Transformed Okara.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Physicochemical Profile and Potential Nutritional Benefits of Bio-Transformed Okara./
Author:	Xingyi, Wang.
Published:	Ann Arbor : ProQuest Dissertations & Theses, : 2022,
Description:	88 p.
Notes:	Source: Dissertations Abstracts International, Volume: 84-04, Section: B.
Contained By:	Dissertations Abstracts International84-04B.
Subject:	Adenosine. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=29352275
ISBN:	9798352683651

Physicochemical Profile and Potential Nutritional Benefits of Bio-Transformed Okara.
Xingyi, Wang.

Physicochemical Profile and Potential Nutritional Benefits of Bio-Transformed Okara. - Ann Arbor : ProQuest Dissertations & Theses, 2022 - 88 p.

Source: Dissertations Abstracts International, Volume: 84-04, Section: B.

Thesis (M.Sc.)--National University of Singapore (Singapore), 2022.

This item must not be sold to any third party vendors.

As a discardable agricultural by-product, the value of okara has been underestimated owing to its fibrous properties and beany flavor. Biotransformation provides a sustainable approach to utilize okara for healthy functional food development. Herein, the potential synergistic effects of combined treatment of enzymatic hydrolysis (Pectinase-Salus, Cellulase-Salus, and Viscozyme-L) followed by probiotic fermentation were investigated for the improvement of nutrient accessibility, flavor profile and health benefit of raw okara (R-Okara). The optimum conditions for enzyme activity were found to be 50 ℃, pH 3.0-3.5, 2 hours for Viscozyme-L, 55-60 ℃, pH 3.0, 2-3 hour for Pectinase-Salus, and 55 ℃, pH 5.5, 3 hours for Cellulase-Salus at enzyme dosage of 5% (w/dw).Viscozyme-L (carbohydrase complex) and Pectinase-Salus were found to be able to convert 65.34% insoluble dietary fiber (IDF) to 46.48% and 45.64%, respectively, while the soluble dietary fiber (SDF) content increased from 4.47% to 8.76% and 12.13%. Xylose, glucose, fructose, galactose and arabinose were greatly increased during fiber conversion. Particularly, Viscozyme-L treated Okara slurry (V-Okara) contained small amounts of rhamnose and fucose. Galacturonic acid concentrations increased from 32.8 to 632.1 and 570.0 mg/100mL after Viscozyme-L and Pectinase-Salus hydrolysis. Meanwhile, Cellulase-Salus showed a limited capacity on okara fiber conversion. Glucose (78.2 mg/100 mL) and xylose (84.1mg/mL) were the main free sugars in the cellulase treated okara hydrolysate, with no significant increase in galacturonic acid observed. However, Cellulase-Salus released the highest amount of isoflavone aglycones.The growth of two probiotic strains Lacticaseibacillus rhamnosus GG (LGG) and Lactiplantibacillus plantarum R1012 (R1012) in the hydrolyzed okara was also monitored to evaluate its fermentation capacity. In 36 hours, the cell counts for both LGG and R1012 on hydrolyzed okara were generally higher than R-Okara. Viscozyme-L treated okara provided the highest growth. At 24 hours. The viable counts of LGG and R1012 reached 8.99 log±0.05 Log CFU/mL and 9.52 ± 0.30 Log CFU/mL, respectively, compared to their respective counts on R-Okara as 8.20 log±0.36 Log CFU/mL and 8.09±0.33 Log CFU/mL at the same time point. Pectinase-Salus treated Okara slurry (POkara) had similar growth supporting effects to V-Okara, with no statistical difference between their cell counts. However, Cellulase-Salus treated Okara slurry (C-Okara) provided relatively poorer nutritional support for R1012 compared to V-Okara, with the count as 8.71±0.37 Log CFU/mL at 24 hours. Volatile profiles were altered by enzymatic hydrolysis and probiotic fermentations. Gas chromograph results showed that some off-flavor compounds were decreased, such as n-hexanal and 2-pentylfuran. These evidences suggests that enzymatic hydrolysis and probiotic metabolic activities were efficient in improving the nutrient accessibility of okara and decreasing the levels of some undesirable beany volatiles, thereby showing the potential of enzyme-treated okara as a promising fermentable substrate to develop probiotic functional foods.Enzymatically hydrolyzed okara treated with optimized conditions were chosen for subsequent analyses. The water-soluble soy polysaccharides in okara were extracted and their structure was partially analyzed.

ISBN: 9798352683651Subjects--Topical Terms:

1362513
Adenosine.

Physicochemical Profile and Potential Nutritional Benefits of Bio-Transformed Okara.
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245 1 0 $a Physicochemical Profile and Potential Nutritional Benefits of Bio-Transformed Okara.
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300 $a 88 p.
500 $a Source: Dissertations Abstracts International, Volume: 84-04, Section: B.
500 $a Advisor: Quan, Liu Shao;Dejian, Huang.
502 $a Thesis (M.Sc.)--National University of Singapore (Singapore), 2022.
506 $a This item must not be sold to any third party vendors.
520 $a As a discardable agricultural by-product, the value of okara has been underestimated owing to its fibrous properties and beany flavor. Biotransformation provides a sustainable approach to utilize okara for healthy functional food development. Herein, the potential synergistic effects of combined treatment of enzymatic hydrolysis (Pectinase-Salus, Cellulase-Salus, and Viscozyme-L) followed by probiotic fermentation were investigated for the improvement of nutrient accessibility, flavor profile and health benefit of raw okara (R-Okara). The optimum conditions for enzyme activity were found to be 50 ℃, pH 3.0-3.5, 2 hours for Viscozyme-L, 55-60 ℃, pH 3.0, 2-3 hour for Pectinase-Salus, and 55 ℃, pH 5.5, 3 hours for Cellulase-Salus at enzyme dosage of 5% (w/dw).Viscozyme-L (carbohydrase complex) and Pectinase-Salus were found to be able to convert 65.34% insoluble dietary fiber (IDF) to 46.48% and 45.64%, respectively, while the soluble dietary fiber (SDF) content increased from 4.47% to 8.76% and 12.13%. Xylose, glucose, fructose, galactose and arabinose were greatly increased during fiber conversion. Particularly, Viscozyme-L treated Okara slurry (V-Okara) contained small amounts of rhamnose and fucose. Galacturonic acid concentrations increased from 32.8 to 632.1 and 570.0 mg/100mL after Viscozyme-L and Pectinase-Salus hydrolysis. Meanwhile, Cellulase-Salus showed a limited capacity on okara fiber conversion. Glucose (78.2 mg/100 mL) and xylose (84.1mg/mL) were the main free sugars in the cellulase treated okara hydrolysate, with no significant increase in galacturonic acid observed. However, Cellulase-Salus released the highest amount of isoflavone aglycones.The growth of two probiotic strains Lacticaseibacillus rhamnosus GG (LGG) and Lactiplantibacillus plantarum R1012 (R1012) in the hydrolyzed okara was also monitored to evaluate its fermentation capacity. In 36 hours, the cell counts for both LGG and R1012 on hydrolyzed okara were generally higher than R-Okara. Viscozyme-L treated okara provided the highest growth. At 24 hours. The viable counts of LGG and R1012 reached 8.99 log±0.05 Log CFU/mL and 9.52 ± 0.30 Log CFU/mL, respectively, compared to their respective counts on R-Okara as 8.20 log±0.36 Log CFU/mL and 8.09±0.33 Log CFU/mL at the same time point. Pectinase-Salus treated Okara slurry (POkara) had similar growth supporting effects to V-Okara, with no statistical difference between their cell counts. However, Cellulase-Salus treated Okara slurry (C-Okara) provided relatively poorer nutritional support for R1012 compared to V-Okara, with the count as 8.71±0.37 Log CFU/mL at 24 hours. Volatile profiles were altered by enzymatic hydrolysis and probiotic fermentations. Gas chromograph results showed that some off-flavor compounds were decreased, such as n-hexanal and 2-pentylfuran. These evidences suggests that enzymatic hydrolysis and probiotic metabolic activities were efficient in improving the nutrient accessibility of okara and decreasing the levels of some undesirable beany volatiles, thereby showing the potential of enzyme-treated okara as a promising fermentable substrate to develop probiotic functional foods.Enzymatically hydrolyzed okara treated with optimized conditions were chosen for subsequent analyses. The water-soluble soy polysaccharides in okara were extracted and their structure was partially analyzed.
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