Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, P.O. Box 14, 11081 Belgrade-Zemun, Serbia.
J Agric Food Chem. 2012 Sep 12;60(36):9221-8. doi: 10.1021/jf3004459. Epub 2012 Aug 28.
Protein quality, based on its subunit composition, in okara obtained as a byproduct during hydrothermal cooking of soy milk was assessed. The composition of 7S and 11S protein fractions was correlated with the physicochemical properties of protein in okara produced from six soybean varieties. The basic 7S globulin (Bg7S) and 11S protein were two main proteins in okara. Investigated soybean genotypes produced okara with mainly acidic A(5) and basic B(1,2,4) polypeptides of 11S proteins. Soybean 11S content was not an indicator of okara protein recovery or extractability. Of all tested relationships, extractable soluble protein content of okara was influenced only by soybean Bg7S (r = 0.86; p < 0.05) and its light subunit contents (r = 0.93; p < 0.05). Okara protein recovery depended on Bg7S heavy subunit content in soybeans (r = 0.81; p < 0.05). The high quantity of vegetable protein in okara (around 35%) and very high protein extractability (around 85%) qualify this byproduct for potential application in food preparation as a functional ingredient.
以其亚基组成为基础评估了在豆奶的湿热烹饪过程中作为副产物获得的豆渣中的蛋白质质量。将 7S 和 11S 蛋白馏分的组成与六种大豆品种生产的豆渣中蛋白质的理化性质相关联。基础 7S 球蛋白（Bg7S）和 11S 蛋白是豆渣中的两种主要蛋白质。研究的大豆基因型生产的豆渣中主要含有酸性 A（5）和碱性 B（1、2、4）11S 蛋白多肽。大豆 11S 含量不是豆渣蛋白质回收或可提取性的指标。在所测试的所有关系中，仅豆渣中可提取的可溶性蛋白质含量受大豆 Bg7S（r = 0.86；p <0.05）及其轻亚基含量（r = 0.93；p <0.05）的影响。大豆中的 Bg7S 重亚基含量（r = 0.81；p <0.05）决定了豆渣蛋白质的回收。豆渣中含有大量的植物蛋白（约 35%）和非常高的蛋白质可提取性（约 85%），这使这种副产物有资格作为功能性成分在食品制备中潜在应用。
