Effect of soy residue (okara) on in vitro protein digestibility and oil release in high-calorie emulsion stabilized by heated mixed proteins

Food Research International

Volumn 43, Issue 1, 2010, Pages 26-32

  Na Nakornpanom, Nantarat ^a   Hongsprabhas, Pranithi ^b   Hongsprabhas, Parichat ^a  

^a KASETSART UNIVERSITY   (Thailand)

^b KHON KAEN UNIVERSITY   (Thailand)

Author keywords

Caseinate; Digestibility; Okara; Protein; Soy

Indexed keywords

ACIDIC CONDITIONS; ACIDIC PH; BILE ACID; CASEINATE; CRUDE FIBERS; DIETARY FIBERS; DIGESTA; IN-VITRO; NUTRIENT RELEASE; PECTINASES; PHYSICOCHEMICAL CHARACTERISTICS; PROTEIN CONTENTS; PROTEIN DIGESTION; SODIUM CASEINATE; SOLUBLE PROTEINS; SOY PROTEIN ISOLATES; SOY RESIDUE; TRYPTIC DIGESTION;

BODY FLUIDS; CARBOHYDRATES; CURRICULA; EMULSIFICATION; LEAKAGE (FLUID); SODIUM; VISCOSITY;

PROTEINS;

GLYCINE MAX;

EID: 72449130428     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.08.002     Document Type: Article

References (34)

1. AOAC. Official methods of analysis. 14th ed. (2000), Association of Official Analytical, Arlingtion
2. Bainy E.M., Tosh S.M., Corredig M., Woodrow L., and Poysa V. Protein subunit composition effects on the thermal denaturation at different stages during the soy protein isolate processing and gelation profiles of soy protein isolates. Journal of the American Oil Chemists' Society 85 (2008) 581-590
3. Beysseriat M., Decker E.A., and McClements D.J. Preliminary study of the influence of dietary fiber on the properties of oil-in-water emulsions passing through an in vitro human digestion model. Food Hydrocolloids 20 (2006) 800-809
4. Drzikova B., Dongowski G., Gebhardt E., and Habel A. The composition of dietary fibre-rich extrudates from oat affects bile acid binding and fermentation in vitro. Food Chemistry 90 (2005) 181-192
5. Fischer M., Kofod L.V., Schols H.A., Piersma S.R., Gruppen H., and Voragen A.G.J. Enzymatic extractability of soybean meal proteins and carbohydrates: Heat and humidity effects. Journal of Agricultural and Food Chemistry 49 9 (2001) 4463-4469
6. Glahn R.P., Lai C., Hsu J., Thompson J.F., Guo M.R., and Van-campen D.R. Decreased citrate improves iron availability from infant formula: Application of an in vitro digestion/Caco-2 cell culture model. The Journal of Nutrition 128 2 (1998) 257-264
7. Hongsprabhas P. On the gelation of mungbean starch and its composites. International Journal of Food Science and Technology 42 (2007) 658-668
8. 2+-induced cold gelation of whey protein isolate: Effect of two-stage gelation. Food Research International 30 7 (1998) 523-527
9. Kato T., Shiga L., and Terasawa K. Preservation of okara (soybean residue from soy mash) by lactic acid fermentation. Journal of the Japanese Society for Food Science and Technology 33 (1986) 837-841
10. Laemmli U.K. Cleavage of structural proteins during the assembly of the head of the bacteriophage T4. Nature 227 5259 (1970) 680-686
11. Lentle R.G., and Janssen P.W.M. Physical characteristics of digesta and their influence on flow and mixing in mammalian intestine: A review. Journal of Comparative Physiology B 178 (2008) 673-690
12. Lowry O.H., Rosebrough N.J., Farr A.L., and Randall R.J. Protein measurement with the Folin phenol reagent. Journal of Biological Chemistry 193 (1951) 265-275
13. Lundin L., Golding M., and Wooster T.J. Understanding food structure and function in developing food for appetite control. Nutrition and Dietetics 65 (2008) S79-S85
14. Ma C.-Y., Liu W.S., Kwok K.C., and Kwok F. Isolation and characterization of proteins from soymilk residue (okara). Food Research International 29 8 (1997) 799-805
15. Manion B., and Corredig M. Interactions between whey protein isolate and soy protein fractions at oil-water interfaces: Effects of heat and concentration of protein in the aqueous phase. Journal of Food Science 71 8 (2006) E343-E349
16. McClements D.J., Decker E.A., Park Y., and Weiss J. Designing food structure to control stability, digestion, release and absorption of lipophilic food components. Food Biophysic 3 2 (2008) 219-228
17. McDermott R.L., Harper W.J., and Whitley R. A centrifugal method for characterization of salad dressing emulsions. Food Technology 35 5 (1981) 81-82, 84-85, 87
18. Milner Y., and Avigad G. A copper reagent for the determination of hexuronic acids and certain ketohexoses. Carbohydrate Research 4 (1967) 359-361
19. Na Nakornpanom, N., & Hongsprabhas, P. (2008). Heating sequence and calcium lactate concentration effects on in vitro protein digestibility and oil release of emulsion. In CORNUCOPIA and AGFD abstracts for the 236th American chemical society national meeting (p. 29), Washington, DC: American Chemical Society.
20. Nakamura A., Maeda H., and Corredig M. Competitive adsorption of soy soluble polysaccharides in oil-in-water emulsions. Food Research International 37 (2004) 823-831
21. Nakao M., Ogura Y., Satake S., Ito I., Iguchi A., Takagi K., et al. Usefulness of soluble dietary fiber for the treatment of diarrhea during enteral nutrition in elderly patients. Nutrition 18 (2002) 35-39
22. Nanovic L. Electrolytes and fluid management in hemodialysis and peritoneal dialysis. Nutrition in Clinical Practic 20 2 (2005) 192-201
23. O'Tool D.K. Characteristics and use of okara, the soy bean residue from soybean milk production-a review. Journal of Agricultural and Food Chemistry 47 2 (1999) 363-371
24. Parada J., and Aguilera J.M. Food microstructure affects the bioavailability of several nutrients. Journal of Food Science 72 (2007) R21-R32
25. Pasquier B., Armand M., Guillon F., Castelain C., Borel P., Barry J.-L., et al. Viscous soluble dietary fibers alter emulsification and lipolysis of triacylglycerols in duodenal medium in vitro. Journal Nutritional Biochemistry 7 (1996) 293-302
26. Pfeiffer A., Schmidt T., and Kaess H. The role of osmolality in the absorption of a nutrient solution. Alimentary Pharmacology and Therapeutics 12 (1998) 281-286
27. Sorgentini D.A., Wagner J.R., and Añón M.C. Effects of thermal treatment of soy protein isolate on the characteristics and structure-function relationship of soluble and insoluble fractions. Journal of Agricultural and Food Chemistry 43 (1995) 2471-2479
28. Thongngam M., and McClements D.J. Isothermal titration calorimetry study of the interactions between chitosan and a bile salt (sodium taurocholate). Food Hydrocolloids 19 (2005) 813-819
29. Tudthong, W., Hongsprabhas, P. & Hongsprabhas, P. (2007). Effect of acid and pectinase at intermediate moisture content on physicochemical characteristics of okara. In Proceeding of the 45th Kasetsart University annual conference, Kasetsart, Bangkok, 30 January-2 February 2007. .
30. Van der Riet W.B., Wight A.W., Cilliers J.J.L., and Datel J.M. Food chemical investigation of tofu and its byproduct okara. Food Chemistry 34 (1989) 193-202
31. Wachiraphansakul S., and Devahastin S. Drying kinetics and quality of okara dried in a jet spouted bed of sorbent particles. LWT - Food Science and Technology 40 (2007) 207-219
32. Wang H.L., and Cavins J.F. Yield and amino acid composition of fractions obtained during tofu production. Cereal Chemistry 66 5 (1989) 359-361
33. Yamaguchi F., Ota Y., and Hatanaka C. Extraction and purification of pectic polysaccharides from soybean okara and enzymatic analysis of their structures. Carbohydrate Polymers 30 (1996) 265-273
34. Yoshii H., Furata T., Maeda H., and Mori H. Hydrolysis kinetics of okara and characterization of its water-soluble polysaccharides. Bioscience, Biotechnology, and Biochemistry 60 (1996) 1406-1409