Production Of Protein Hydrolysates From Soy Okara By Rhizopus Oligosporus
Okara is the solid non-soluble fraction obtained during tofu or soymilk production processes. It is rich in protein is produced in large quantity annually poses a significant disposal problem and its high moisture content cause it susceptible to microbial spoilage. It is usually disposed of as a...
| Main Author: | |
|---|---|
| Format: | Monograph |
| Language: | English |
| Published: |
Pusat Pengajian Teknologi Industri
2020
|
| Subjects: | |
| Online Access: | http://eprints.usm.my/46958/1/PRODUCTION%20OF%20PROTEIN%20HYDROLYSATES%20%28ABSTRACT%29.pdf |
| _version_ | 1825905654429122560 |
|---|---|
| author | Sulaiman, Ummi Syakina |
| author_facet | Sulaiman, Ummi Syakina |
| author_sort | Sulaiman, Ummi Syakina |
| collection | USM |
| description | Okara is the solid non-soluble fraction obtained during tofu or soymilk
production processes. It is rich in protein is produced in large quantity annually poses
a significant disposal problem and its high moisture content cause it susceptible to
microbial spoilage. It is usually disposed of as a waste and poses an environmental
problem. Most of the nutrients in okara remain in the insoluble form, decreasing its
nutritional value. The objective of this research project was to produce protein
hydrolysate from soy okara by means of okara fermentation by Rhizopus oligosporus.
The specifics objectives are to determine the proximate composition of fresh okara and
to determine the effect of fermentation variables (percentage of inoculum and
thickness of substrate) of okara by R. oligosporus on fungal growth and amino acid
production. R. oligosporus obtained from tempe was directly used as inoculum for
okara solid state fermentation. Okara was cultivated by R. oligosporus with different
substrate thickness and percentage of inoculum for 72 hours at 25℃ in a dark room.
Sampling was done for every six hours interval for growth analysis using glucosamine
and amino acid content by using ninhydrin method. The proximate analysis for fresh
okara was determined with moisture content of 84.10%. Based on dry basis, there were
33.09% protein content, 10.66% fat content, 0.60% ash content and 55.65%
carbohydrate content of okara. Statistically, there was no significant difference of
substrate thickness (1 cm or 3 cm) with 2.5% and 5% inoculum on glucosamine and
amino acid content. The maximum glucosamine content was 0.203 mg at 2.5%
inoculum and 0.208 mg at 5% inoculum while amino acid content was 85.4 µg at 2.5%
inoculum and 94.5 µg at 5% inoculum. |
| first_indexed | 2024-03-06T15:37:41Z |
| format | Monograph |
| id | usm.eprints-46958 |
| 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-469582020-08-27T01:42:02Z http://eprints.usm.my/46958/ Production Of Protein Hydrolysates From Soy Okara By Rhizopus Oligosporus Sulaiman, Ummi Syakina T1-995 Technology(General) Okara is the solid non-soluble fraction obtained during tofu or soymilk production processes. It is rich in protein is produced in large quantity annually poses a significant disposal problem and its high moisture content cause it susceptible to microbial spoilage. It is usually disposed of as a waste and poses an environmental problem. Most of the nutrients in okara remain in the insoluble form, decreasing its nutritional value. The objective of this research project was to produce protein hydrolysate from soy okara by means of okara fermentation by Rhizopus oligosporus. The specifics objectives are to determine the proximate composition of fresh okara and to determine the effect of fermentation variables (percentage of inoculum and thickness of substrate) of okara by R. oligosporus on fungal growth and amino acid production. R. oligosporus obtained from tempe was directly used as inoculum for okara solid state fermentation. Okara was cultivated by R. oligosporus with different substrate thickness and percentage of inoculum for 72 hours at 25℃ in a dark room. Sampling was done for every six hours interval for growth analysis using glucosamine and amino acid content by using ninhydrin method. The proximate analysis for fresh okara was determined with moisture content of 84.10%. Based on dry basis, there were 33.09% protein content, 10.66% fat content, 0.60% ash content and 55.65% carbohydrate content of okara. Statistically, there was no significant difference of substrate thickness (1 cm or 3 cm) with 2.5% and 5% inoculum on glucosamine and amino acid content. The maximum glucosamine content was 0.203 mg at 2.5% inoculum and 0.208 mg at 5% inoculum while amino acid content was 85.4 µg at 2.5% inoculum and 94.5 µg at 5% inoculum. Pusat Pengajian Teknologi Industri 2020-06 Monograph NonPeerReviewed application/pdf en http://eprints.usm.my/46958/1/PRODUCTION%20OF%20PROTEIN%20HYDROLYSATES%20%28ABSTRACT%29.pdf Sulaiman, Ummi Syakina (2020) Production Of Protein Hydrolysates From Soy Okara By Rhizopus Oligosporus. Project Report. Pusat Pengajian Teknologi Industri. (Submitted) http://ethesis.usm.my:8080/jspui/ |
| spellingShingle | T1-995 Technology(General) Sulaiman, Ummi Syakina Production Of Protein Hydrolysates From Soy Okara By Rhizopus Oligosporus |
| title | Production Of Protein Hydrolysates
From Soy Okara By Rhizopus
Oligosporus |
| title_full | Production Of Protein Hydrolysates
From Soy Okara By Rhizopus
Oligosporus |
| title_fullStr | Production Of Protein Hydrolysates
From Soy Okara By Rhizopus
Oligosporus |
| title_full_unstemmed | Production Of Protein Hydrolysates
From Soy Okara By Rhizopus
Oligosporus |
| title_short | Production Of Protein Hydrolysates
From Soy Okara By Rhizopus
Oligosporus |
| title_sort | production of protein hydrolysates from soy okara by rhizopus oligosporus |
| topic | T1-995 Technology(General) |
| url | http://eprints.usm.my/46958/1/PRODUCTION%20OF%20PROTEIN%20HYDROLYSATES%20%28ABSTRACT%29.pdf |
| work_keys_str_mv | AT sulaimanummisyakina productionofproteinhydrolysatesfromsoyokarabyrhizopusoligosporus |