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https://scholarbank.nus.edu.sg/handle/10635/226231
DC Field | Value | |
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dc.title | PHYSICOCHEMICAL PROFILE AND POTENTIAL NUTRITIONAL BENEFITS OF BIO-TRANSFORMED OKARA | |
dc.contributor.author | WANG XINGYI | |
dc.date.accessioned | 2022-05-31T18:00:33Z | |
dc.date.available | 2022-05-31T18:00:33Z | |
dc.date.issued | 2022-01-22 | |
dc.identifier.citation | WANG XINGYI (2022-01-22). PHYSICOCHEMICAL PROFILE AND POTENTIAL NUTRITIONAL BENEFITS OF BIO-TRANSFORMED OKARA. ScholarBank@NUS Repository. | |
dc.identifier.uri | https://scholarbank.nus.edu.sg/handle/10635/226231 | |
dc.description.abstract | In this study, three commercial enzymes (Viscozyme-L, Pectinase-Salus and Cellulase-Salus) were optimized for okara hydrolysis. Viscozyme-L and Pectinase-Salus significantly reduced insoluble dietary fiber (from 65.3% to 46.48% and 45.64%, respectively), released soluble dietary fiber (from 4.47% to 8.76% and 12.13%, respectively) and monosaccharides (xylose, glucose and arabinose). Lacticaseibacillus rhamnosus GG and Lactiplantibacillus plantarum R1012 were grew better in okara treated with Viscozyme-L (8.69 and 9.2-log CFU/mL) or Pectinase-Salus (8.49 and 9.4-log CFU/mL), compared to raw okara (7.69 and 7.79-log CFU/mL). Cellulase-Salus induced limited fiber conversion but released the highest amount of free isoflavone. Combined enzymatic hydrolysis and probiotic fermentation reduced off-flavor compounds (hexanal, 2-hexanal, 2-pentylfuran and nonanal) in okara. Moreover, GPC, FT-IR, proximate analysis and selective fermentation revealed that the soluble fiber in okara hydrolysates were mainly low molecular weight, pectin-like polysaccharides with prebiotic potential. This work demonstrated the potential to combine enzymatic hydrolysis and probiotic fermentation on okara valorization | |
dc.language.iso | en | |
dc.subject | Okara, hydrolysis, prebiotic, probiotic | |
dc.type | Thesis | |
dc.contributor.department | FOOD SCIENCE & TECHNOLOGY | |
dc.contributor.supervisor | Shao Quan Liu | |
dc.contributor.supervisor | Huang Dejian | |
dc.description.degree | Master's | |
dc.description.degreeconferred | MASTER OF SCIENCE (RSH-FOS) | |
Appears in Collections: | Master's Theses (Open) |
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PHYSICOCHEMICAL PROFILE AND POTENTIAL NUTRITIONAL BENEFITS OF BIO-TRANSFORMED OKARA.pdf | 2.73 MB | Adobe PDF | OPEN | None | View/Download |
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