Pre-treatment of soy okara using multi-enzyme complex on sugar extraction and its effect on chemical composition, morphological structure, and antioxidant capacity
Purpose Okara is a highly perishable food processing by-product from soymilk and tofu manufacture. The present study aimed to optimize the pre-treatment of okara on the extraction of reducing sugars by applying a multi-enzyme complex, Viscozyme, containing a variety of carbohydrases to hydrolyze th...
| Main Authors: | , , , , |
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| Format: | Article |
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Springer
2021
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| _version_ | 1825938769000267776 |
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| author | Lim, Siew Khim Ahmad, Rosma Mohamed, Mohd Shamzi Ariff, Arbakariya Tan, Joo Shun |
| author_facet | Lim, Siew Khim Ahmad, Rosma Mohamed, Mohd Shamzi Ariff, Arbakariya Tan, Joo Shun |
| author_sort | Lim, Siew Khim |
| collection | UPM |
| description | Purpose
Okara is a highly perishable food processing by-product from soymilk and tofu manufacture. The present study aimed to optimize the pre-treatment of okara on the extraction of reducing sugars by applying a multi-enzyme complex, Viscozyme, containing a variety of carbohydrases to hydrolyze the okara cell walls. The chemical composition and the morphological structure of enzymatic-treated okara (ETO) were scrutinized.
Methods
Enzymatic hydrolysis pre-treatment was carried out under different enzyme concentrations (5–8%), temperatures (50–60 °C) and pH values (3–4) according to a central composite rotatable design, in which the ranges were chosen based on preliminary study.
Results
The optimal conditions for maximum reducing sugars extraction (4.78 mg/mL) were 8.0% (w/w) of enzyme, 50 °C and pH 3.0 for 4 h hydrolysis time, representing a 158.33 times increment, compared to the sample without enzymatic pre-treatment. The chromatogram from high performance liquid chromatography (HPLC) revealed that the carbohydrates such as glucose, fructose, raffinose and stachyose increased after hydrolysis. Surprisingly, arabinose which was not detected in raw okara (RO) was present in ETO. Scanning electron microscopy (SEM) confirmed the highly structured matrix of okara was unfolded and broken by the action of enzyme pre-treatment while energy-dispersive X-ray spectroscopy (EDS) imparted the changes of elemental components in ETO. The ETO showed higher antioxidant capacity than the control by DPPH, ABTS and FRAP tests.
Conclusion
Enzymatic hydrolysis proved to be an efficient way to enhance the physicochemical properties of okara for possible uses, making this residue into a newly added value product. |
| first_indexed | 2024-09-25T03:37:13Z |
| format | Article |
| id | upm.eprints-102866 |
| institution | Universiti Putra Malaysia |
| last_indexed | 2024-09-25T03:37:13Z |
| publishDate | 2021 |
| publisher | Springer |
| record_format | dspace |
| spelling | upm.eprints-1028662024-06-30T15:05:08Z http://psasir.upm.edu.my/id/eprint/102866/ Pre-treatment of soy okara using multi-enzyme complex on sugar extraction and its effect on chemical composition, morphological structure, and antioxidant capacity Lim, Siew Khim Ahmad, Rosma Mohamed, Mohd Shamzi Ariff, Arbakariya Tan, Joo Shun Purpose Okara is a highly perishable food processing by-product from soymilk and tofu manufacture. The present study aimed to optimize the pre-treatment of okara on the extraction of reducing sugars by applying a multi-enzyme complex, Viscozyme, containing a variety of carbohydrases to hydrolyze the okara cell walls. The chemical composition and the morphological structure of enzymatic-treated okara (ETO) were scrutinized. Methods Enzymatic hydrolysis pre-treatment was carried out under different enzyme concentrations (5–8%), temperatures (50–60 °C) and pH values (3–4) according to a central composite rotatable design, in which the ranges were chosen based on preliminary study. Results The optimal conditions for maximum reducing sugars extraction (4.78 mg/mL) were 8.0% (w/w) of enzyme, 50 °C and pH 3.0 for 4 h hydrolysis time, representing a 158.33 times increment, compared to the sample without enzymatic pre-treatment. The chromatogram from high performance liquid chromatography (HPLC) revealed that the carbohydrates such as glucose, fructose, raffinose and stachyose increased after hydrolysis. Surprisingly, arabinose which was not detected in raw okara (RO) was present in ETO. Scanning electron microscopy (SEM) confirmed the highly structured matrix of okara was unfolded and broken by the action of enzyme pre-treatment while energy-dispersive X-ray spectroscopy (EDS) imparted the changes of elemental components in ETO. The ETO showed higher antioxidant capacity than the control by DPPH, ABTS and FRAP tests. Conclusion Enzymatic hydrolysis proved to be an efficient way to enhance the physicochemical properties of okara for possible uses, making this residue into a newly added value product. Springer 2021 Article PeerReviewed Lim, Siew Khim and Ahmad, Rosma and Mohamed, Mohd Shamzi and Ariff, Arbakariya and Tan, Joo Shun (2021) Pre-treatment of soy okara using multi-enzyme complex on sugar extraction and its effect on chemical composition, morphological structure, and antioxidant capacity. Waste and Biomass Valorization, 13 (3). pp. 1503-1513. ISSN 1877-2641; ESSN: 1877-265X https://link.springer.com/article/10.1007/s12649-021-01602-y?error=cookies_not_supported&code=e179c6d0-da18-4fbd-8162-79d2f1e7739c 10.1007/s12649-021-01602-y |
| spellingShingle | Lim, Siew Khim Ahmad, Rosma Mohamed, Mohd Shamzi Ariff, Arbakariya Tan, Joo Shun Pre-treatment of soy okara using multi-enzyme complex on sugar extraction and its effect on chemical composition, morphological structure, and antioxidant capacity |
| title | Pre-treatment of soy okara using multi-enzyme complex on sugar extraction and its effect on chemical composition, morphological structure, and antioxidant capacity |
| title_full | Pre-treatment of soy okara using multi-enzyme complex on sugar extraction and its effect on chemical composition, morphological structure, and antioxidant capacity |
| title_fullStr | Pre-treatment of soy okara using multi-enzyme complex on sugar extraction and its effect on chemical composition, morphological structure, and antioxidant capacity |
| title_full_unstemmed | Pre-treatment of soy okara using multi-enzyme complex on sugar extraction and its effect on chemical composition, morphological structure, and antioxidant capacity |
| title_short | Pre-treatment of soy okara using multi-enzyme complex on sugar extraction and its effect on chemical composition, morphological structure, and antioxidant capacity |
| title_sort | pre treatment of soy okara using multi enzyme complex on sugar extraction and its effect on chemical composition morphological structure and antioxidant capacity |
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