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- Brijs, Kristof, et al. Show all 3 Authors
- Cereal chemistry 2016 v.93 no.1 pp. 71-76
- chemical precipitation; coproducts; emulsifying; emulsifying properties; emulsions; enzymes; foaming properties; hydrolysates; hydrolysis; milk production; protein hydrolysates; protein isolates; sodium hydroxide; solubility; soymilk
- ... Okara is a low-value coproduct of soy milk production. Its dry matter contains 25–30% protein that is of high nutritive quality, has an excellent efficiency ratio, and thus holds promise for applications in food systems. However, okara protein has low solubility. We here optimized its extraction and isolation from okara by using dilute sodium hydroxide and subsequent isoelectric precipitation. The ...