Autor(es)

Privatti, Rafaela T. ; Capellini, Maria C. ; Aracava, Keila K. ; Pugine, Silvana M. P. ; de Melo, Mariza P. ; Rodrigues, Christianne E. C.

• Tipo de documento: Artigo Científico
• Fonte: Food Chemistry; v. 443, p. 11-pg., 2024-02-01.

Resumo

Okara, the solid byproduct of water-soluble soybean extract production, is a potential source of proteins and isoflavones. This study investigated different experimental configurations for extracting these compounds from wet okara, including lipid removal with ethanol at different stages of the recovery process, sequential crosscurrent extraction, and using a saline MgCl2 solution as the solvent. Three washes with a 60:40 ethanol:water (w/ w) solution after isoelectric precipitation significantly increased protein content by reducing lipid content (60 %). The crosscurrent approach using 0.05 M MgCl2 yielded okara proteinaceous material with 248 mu g/g daidzein and 236 mu g/g genistein, along with a 3 % increase in protein content, attributed to enhanced extraction of 7S globulins. These configurations notably affected the functional properties of the protein materials. Overall, this research provides detailed insights into the composition and properties of proteins extracted from wet okara, facilitating their specialized application in food products. (AU)

• Processo FAPESP: 18/12713-5 - Efeitos do pré-tratamento do grão de soja sobre o desempenho do processo de extração alcoólica: rendimento, funcionalidades da fração proteica e caracterização da fração volátil
• Beneficiário: Maria Carolina Capellini
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 14/21252-0 - Equilíbrio e processos de produção de biocombustíveis e bioprodutos
• Beneficiário: Antonio José de Almeida Meirelles
• Modalidade de apoio: Auxílio à Pesquisa - Temático