大豆加工废物及其在高附加值产品生产中的潜力。
Soybean processing wastes and their potential in the generation of high value added products.
机构信息
São Paulo State University (UNESP), School of Pharmaceutical Sciences, Department of Biotechnology and Bioprocesses Engineering, Araraquara, Brazil; São Paulo State University (UNESP), Institute of Chemistry, Department of Biochemistry and Chemical Technology, Araraquara, Brazil; Terasaki Institute for Biomedical Innovation (TIBI), 11570 West Olympic Boulevard, Los Angeles, CA 90064, USA; University of Caxias do Sul (UCS), Area of Exact Sciences and Engineering, Caxias do Sul, Brazil.
São Paulo State University (UNESP), School of Pharmaceutical Sciences, Department of Biotechnology and Bioprocesses Engineering, Araraquara, Brazil; São Paulo State University (UNESP), Institute of Chemistry, Department of Biochemistry and Chemical Technology, Araraquara, Brazil; Terasaki Institute for Biomedical Innovation (TIBI), 11570 West Olympic Boulevard, Los Angeles, CA 90064, USA; University of Caxias do Sul (UCS), Area of Exact Sciences and Engineering, Caxias do Sul, Brazil.
出版信息
Food Chem. 2022 Mar 30;373(Pt B):131476. doi: 10.1016/j.foodchem.2021.131476. Epub 2021 Oct 29.
Soybean and its derivatives are rich sources of nutrients and bioactive compounds with antioxidant properties, however, the wastes with high nutritional value are discarded by the industry. This study aimed to evaluate centesimal composition, microbial safety and antioxidant activity of soybean processing wastes (okara and okara flour) and soymilk. High fiber, carbohydrate, energy and lipids contents were found. Antioxidant activity by spectrophotometric and Electron Paramagnetic Resonance assays showed values for soybean (72.4% and 83.5%), okara (9.6% and 7.7%), okara flour (30.7% and 11.5%) and soymilk (28.4% and 36.5%). The total phenolic content was an average of 3.33 mg of gallic acid equivalent.g. Infrared spectra revealed no significant changes in the absorption bands, guaranteeing non-alteration in the compounds composition after processing. Microbiological assays indicated that soybean derivatives are safe for consumption. These results reinforce that these wastes contain bioactive compounds of interest with great potential to generate high value added products.
大豆及其衍生物是富含营养成分和具有抗氧化特性的生物活性化合物的来源，但具有高营养价值的废物却被工业废弃。本研究旨在评估大豆加工废物（豆渣和豆渣粉）和豆浆的百分组成、微生物安全性和抗氧化活性。结果表明，豆渣、豆渣粉和豆浆具有高纤维、碳水化合物、能量和脂质含量。分光光度法和电子顺磁共振法测定的抗氧化活性表明，大豆（72.4%和 83.5%）、豆渣（9.6%和 7.7%）、豆渣粉（30.7%和 11.5%）和豆浆（28.4%和 36.5%）具有抗氧化活性。总酚含量平均为 3.33mg 没食子酸当量。红外光谱显示吸收带没有明显变化，保证了加工后化合物组成没有改变。微生物学分析表明，大豆衍生物可安全食用。这些结果表明，这些废物含有具有高附加值产品开发潜力的生物活性化合物。
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