Enzymatic Hydrolysis And Yeast Fermentation Of Okara
The production of soybean-based product results in an insoluble residue called okara. This byproduct that rich in protein, fat, and fiber nowadays was discarded as an agro-waste due to its poor properties such as easily putrefy and has high content of insoluble dietary fiber. To overcome this prob...
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| Format: | Monograph |
| Language: | English |
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Pusat Pengajian Teknologi Industri
2020
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| Online Access: | http://eprints.usm.my/46955/1/ENZYMATIC%20HYDROLYSIS%20AND%20YEAST%20%28ABSTRACT%29.pdf |
| _version_ | 1825905653828288512 |
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| author | Ramli, Saadiah |
| author_facet | Ramli, Saadiah |
| author_sort | Ramli, Saadiah |
| collection | USM |
| description | The production of soybean-based product results in an insoluble residue called okara. This byproduct that rich in protein, fat, and fiber nowadays was discarded as an agro-waste due to its
poor properties such as easily putrefy and has high content of insoluble dietary fiber. To
overcome this problem, a valorization of okara by the biological treatment could become one
of the promising approaches to improve the nutritional value of okara. The objectives of this
study were to determine optimum enzymatic hydrolysis condition on the release of total sugar
by Viscozyme L and investigate the total protein content of okara after fermentation by
Saccharomyces cerevisiae. The optimization of the enzymatic hydrolysis was carried out using
response surface methodology (RSM) by R software. The effect and interaction of three
variables; concentration of enzyme (1-5% v/w), temperature (25-50°C) and pH (3.5-5.5) were
investigated to obtain the maximum release of total sugar. The results of ANOVA analysis
showed a significant effect of these three variables on the release of total sugar content. The
highest total sugar content of 1000 ug/mL was obtained on optimal condition of enzymatic
hydrolysis at 24°C, enzyme concentration of 4.8% (v/w) and pH 5.5. Fermentation of okara
with S. cerevisiae found a change in yeast viability over 72 hours. Yeast cell utilized total sugar
as the main sources to undergo aerobic fermentation. The fermentation-treated okara slurry
contained a composition of neutral sugars including sucrose, glucose, and fructose. The total
protein content was increased from 19.43% to 26.88% on a dry basis. Therefore, okara treated
with enzyme and S. cerevisiae could improve the value and properties of okara afterwards |
| first_indexed | 2024-03-06T15:37:41Z |
| format | Monograph |
| id | usm.eprints-46955 |
| institution | Universiti Sains Malaysia |
| language | English |
| last_indexed | 2024-03-06T15:37:41Z |
| publishDate | 2020 |
| publisher | Pusat Pengajian Teknologi Industri |
| record_format | dspace |
| spelling | usm.eprints-469552020-08-27T01:42:56Z http://eprints.usm.my/46955/ Enzymatic Hydrolysis And Yeast Fermentation Of Okara Ramli, Saadiah T1-995 Technology(General) The production of soybean-based product results in an insoluble residue called okara. This byproduct that rich in protein, fat, and fiber nowadays was discarded as an agro-waste due to its poor properties such as easily putrefy and has high content of insoluble dietary fiber. To overcome this problem, a valorization of okara by the biological treatment could become one of the promising approaches to improve the nutritional value of okara. The objectives of this study were to determine optimum enzymatic hydrolysis condition on the release of total sugar by Viscozyme L and investigate the total protein content of okara after fermentation by Saccharomyces cerevisiae. The optimization of the enzymatic hydrolysis was carried out using response surface methodology (RSM) by R software. The effect and interaction of three variables; concentration of enzyme (1-5% v/w), temperature (25-50°C) and pH (3.5-5.5) were investigated to obtain the maximum release of total sugar. The results of ANOVA analysis showed a significant effect of these three variables on the release of total sugar content. The highest total sugar content of 1000 ug/mL was obtained on optimal condition of enzymatic hydrolysis at 24°C, enzyme concentration of 4.8% (v/w) and pH 5.5. Fermentation of okara with S. cerevisiae found a change in yeast viability over 72 hours. Yeast cell utilized total sugar as the main sources to undergo aerobic fermentation. The fermentation-treated okara slurry contained a composition of neutral sugars including sucrose, glucose, and fructose. The total protein content was increased from 19.43% to 26.88% on a dry basis. Therefore, okara treated with enzyme and S. cerevisiae could improve the value and properties of okara afterwards Pusat Pengajian Teknologi Industri 2020-06 Monograph NonPeerReviewed application/pdf en http://eprints.usm.my/46955/1/ENZYMATIC%20HYDROLYSIS%20AND%20YEAST%20%28ABSTRACT%29.pdf Ramli, Saadiah (2020) Enzymatic Hydrolysis And Yeast Fermentation Of Okara. Project Report. Pusat Pengajian Teknologi Industri. (Submitted) http://ethesis.usm.my:8080/jspui/ |
| spellingShingle | T1-995 Technology(General) Ramli, Saadiah Enzymatic Hydrolysis And Yeast Fermentation Of Okara |
| title | Enzymatic Hydrolysis And Yeast
Fermentation Of Okara |
| title_full | Enzymatic Hydrolysis And Yeast
Fermentation Of Okara |
| title_fullStr | Enzymatic Hydrolysis And Yeast
Fermentation Of Okara |
| title_full_unstemmed | Enzymatic Hydrolysis And Yeast
Fermentation Of Okara |
| title_short | Enzymatic Hydrolysis And Yeast
Fermentation Of Okara |
| title_sort | enzymatic hydrolysis and yeast fermentation of okara |
| topic | T1-995 Technology(General) |
| url | http://eprints.usm.my/46955/1/ENZYMATIC%20HYDROLYSIS%20AND%20YEAST%20%28ABSTRACT%29.pdf |
| work_keys_str_mv | AT ramlisaadiah enzymatichydrolysisandyeastfermentationofokara |