High hydrostatic pressure aided by food-grade enzymes as a novel approach for Okara valorization
Okara is a cheap, abundant and valuable by-product from soybean but it needs an easy industrial method to maximize its soluble dietary fibre (SDF) content. A novel combination of high hydrostatic pressure (HHP) assisted by the food-grade enzyme Viscozyme® L was simultaneously used for this purpose. Viscozyme® L (0.025%) was able to degrade Okara at atmospheric pressure in 120–180 min, and the most effective conditions were found at pH 7 and 37 °C (9.3% SDF). Synergy between HHP and Viscozyme® L was observed, in terms of SDF release and molecular weight decrease, as determined by direct High Performance Liquid Chromatography - Evaporative Light Scattering Detector analysis (HPLC-ELSD). In fact, at 600 MPa, 0.025% Viscozyme® L and 30 min treatment, SDF and polysaccharides content were 2.50 and 3.20-times higher than in native Okara, achieving a concentration of 13.53 ± 0.30% (SDF), which improved its nutritional value and applicability in functional foods.
| Main Authors: | , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Published: |
Elsevier
2017
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| Subjects: | High hydrostatic pressure, Hydrolases, By-product, Viscozyme® L, Okara, Soybean, |
| Online Access: | http://hdl.handle.net/10261/171377 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100003086 |
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