{"id":{"repo_id":"guelph","oai_identifier":"oai:atrium.lib.uoguelph.ca:10214/27484"},"canonical_url":"https://search.dev.ndltd.org/etd/guelph/oai:atrium.lib.uoguelph.ca:10214/27484","repository":{"repo_id":"guelph","name":"University of Guelph","base_url":"https://atrium.lib.uoguelph.ca/server/oai/request"},"display":{"title":"Extraction, digestion, and antioxidant properties of bioactive peptides produced from spent soybean residue (Okara)","abstract":"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.","abstract_html":"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.","abstract_has_math":false,"creators":["Alzaydi, Abrar"],"institution":"University of Guelph","degree_name":null,"degree_level":null,"degree_discipline":null,"degree_department":null,"school":null,"contributors":[],"advisors":["Singh, Ashutosh"],"committee_chairs":[],"committee_members":[],"year":null,"date_issued":"","date_published":null,"updated_at":"2026-08-21T16:45:04Z","subjects":["Microwave-assisted extraction","bioactive peptide","protein structure","okara","FTIR"],"languages":["en"],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://hdl.handle.net/10214/27484","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"source_record":{"url":"https://atrium.lib.uoguelph.ca/server/oai/request?verb=GetRecord&metadataPrefix=dim&identifier=oai%3Aatrium.lib.uoguelph.ca%3A10214%2F27484","prefix":"dim"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.advisor","label":"Advisor","values":["Singh, Ashutosh"]},{"key":"dc:creator","label":"Author","values":["Alzaydi, Abrar"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2023-03-28T12:41:30Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2023-03-28T12:41:30Z"]},{"key":"dc:publisher","label":"Institution","values":["University of Guelph"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Microwave-assisted extraction","bioactive peptide","protein structure","okara","FTIR"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["en"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["https://hdl.handle.net/10214/27484"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["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."]},{"key":"dc:title","label":"Title","values":["Extraction, digestion, and antioxidant properties of bioactive peptides produced from spent soybean residue (Okara)"]}]}],"canonical_facts":{"dc:contributor.advisor":["Singh, Ashutosh"],"dc:creator":["Alzaydi, Abrar"],"dc:date.accessioned":["2023-03-28T12:41:30Z"],"dc:date.available":["2023-03-28T12:41:30Z"],"dc:description.abstract":["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."],"dc:identifier.uri":["https://hdl.handle.net/10214/27484"],"dc:language.iso":["en"],"dc:publisher":["University of Guelph"],"dc:subject":["Microwave-assisted extraction","bioactive peptide","protein structure","okara","FTIR"],"dc:title":["Extraction, digestion, and antioxidant properties of bioactive peptides produced from spent soybean residue (Okara)"],"dc:type":["Thesis"]},"updated_at":"2026-08-21T16:45:04Z"}