Extraction, digestion, and antioxidant properties of bioactive peptides produced from spent soybean residue (Okara)

Soybeans are a rich source of protein, dietary fiber, fatty acids, and phytochemicals. In recent years soy-based dairy products have gained significant interest as traditional dairy alternatives. Raw okara or soy pulp is a byproduct of the soymilk industry, it consists of the insoluble parts of the soybean seeds and has a high protein content of about 30% (dry basis). In this study, bioactive peptides were produced from soy okara by subjecting it to microwave treatments at temperatures of 50°C, 60°C, and 70°C for 35, 50, and 65 minutes respectively, and digesting the protein by using proteolytic enzymes. The structural and antioxidant properties of the bioactive peptides were further analyzed.

Grantor dc:publisher

University of Guelph

Author dc:creator

• Alzaydi, Abrar

Advisor dc:contributor.advisor

• Singh, Ashutosh

• Microwave-assisted extraction
• bioactive peptide
• protein structure
• okara
• FTIR

Language dc:language.iso

en

Handle dc:identifier.uri

https://hdl.handle.net/10214/27484

OAI record oai:identifier

https://atrium.lib.uoguelph.ca/server/oai/request?verb=GetRecord&metadataPrefix=dim&identifier=oai%3Aatrium.lib.uoguelph.ca%3A10214%2F27484