The utilization of major edible soy-waste (okara) remains a challenge due to its poor digestion, nutritional imbalance (lack of B-vitamins), and undesirable off-flavors. Herein, fresh okara was enzymatically hydrolyzed and then fermented using the B-2 -overproducing Lactiplantibacillus plantarum UFG169 strain. SEM micrographs showed the microporous and honeycombed structures on the surface of okara. The off-flavors were reduced, and the essential amino acids content was significantly increased in fermented okara. The higher beta-glucosidase activity, increased aglycone isoflavones, and in situ riboflavin (B-2 ) were associated with the enhanced antioxidant potential of the fermented okara. The in vitro digestion of okara resulted in reduced particle size, higher protein digestibility, improved aggregation, lower protein molecular chains, and increased polyphenols. Overall, our study indicated the improved nutrition and digestibility of B2 bio-enriched okara.

Functionalization of soy residue (okara) by enzymatic hydrolysis and LAB fermentation for B2 bio-enrichment and improved in vitro digestion / R. Wang, K. Thakur, J. Feng, Y. Zhu, F. Zhang, P. Russo, G. Spano, J. Zhang, Z. Wei. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 387:(2022 Sep 01), pp. 132947.1-132947.10. [10.1016/j.foodchem.2022.132947]

Functionalization of soy residue (okara) by enzymatic hydrolysis and LAB fermentation for B2 bio-enrichment and improved in vitro digestion

P. Russo;
2022

Abstract

The utilization of major edible soy-waste (okara) remains a challenge due to its poor digestion, nutritional imbalance (lack of B-vitamins), and undesirable off-flavors. Herein, fresh okara was enzymatically hydrolyzed and then fermented using the B-2 -overproducing Lactiplantibacillus plantarum UFG169 strain. SEM micrographs showed the microporous and honeycombed structures on the surface of okara. The off-flavors were reduced, and the essential amino acids content was significantly increased in fermented okara. The higher beta-glucosidase activity, increased aglycone isoflavones, and in situ riboflavin (B-2 ) were associated with the enhanced antioxidant potential of the fermented okara. The in vitro digestion of okara resulted in reduced particle size, higher protein digestibility, improved aggregation, lower protein molecular chains, and increased polyphenols. Overall, our study indicated the improved nutrition and digestibility of B2 bio-enriched okara.
English
B(2)-bio-enriched okara; Enzymatic hydrolysis; Fermentation; In vitro digestion; Isoflavones; Particle size
Settore AGR/16 - Microbiologia Agraria
Articolo
Esperti anonimi
Pubblicazione scientifica
1-set-2022
11-apr-2022
Elsevier
387
132947
1
10
10
Pubblicato
Periodico con rilevanza internazionale
pubmed
datacite
wos
scopus
crossref
Aderisco
info:eu-repo/semantics/article
Functionalization of soy residue (okara) by enzymatic hydrolysis and LAB fermentation for B2 bio-enrichment and improved in vitro digestion / R. Wang, K. Thakur, J. Feng, Y. Zhu, F. Zhang, P. Russo, G. Spano, J. Zhang, Z. Wei. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 387:(2022 Sep 01), pp. 132947.1-132947.10. [10.1016/j.foodchem.2022.132947]
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Prodotti della ricerca::01 - Articolo su periodico
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Article (author)
Periodico con Impact Factor
R. Wang, K. Thakur, J. Feng, Y. Zhu, F. Zhang, P. Russo, G. Spano, J. Zhang, Z. Wei
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/952084
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