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Stanojević SP, Kostić AŽ, Milinčić DD, Pešić MB. Assessment of soy genotype and processing method on trypsin inhibitors, urease and lectins content of tofu. Nat Prod Res 2023:1-8. [PMID: 37976506 DOI: 10.1080/14786419.2023.2280858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2023] [Accepted: 11/02/2023] [Indexed: 11/19/2023]
Abstract
Tofu has a high nutritional value, but it may also contain components that may have an antinutritional effect, such as trypsin inhibitors (TI), lectins and ureases. The aim of this study was to investigate the influence of the hydrothermal-cooking process of soybean in combination with commercial chymosin-pepsin rennet on the content and activity of TI, urease and lectins in tofu. High total TI content was found in tofu (5.00-16.87%). In addition, Kunitz (KTI = 3.52-4.32%) and Bowman-Birk (BBI = 5.00-12.53%) TI were registered, and BBI was detected in polymeric (1.38-2.71%) and monomeric (3.42-9.82%) forms. TI activity of tofu was very low (5.86-9.34%), corresponding to the very low activity of urease (0.51-3.07%). The percentage of lectin (2.62-4.63%) and urease (0.03-0.12%) in tofu was low. The results showed that the applied tofu production process is very effective in reducing the content and activity of TI, urease and lectin and provides the values without nutritional harmful effect.
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Affiliation(s)
- Sladjana P Stanojević
- Department of Chemistry and Biochemistry, University of Belgrade, Faculty of Agriculture, Belgrade, Serbia
| | - Aleksandar Ž Kostić
- Department of Chemistry and Biochemistry, University of Belgrade, Faculty of Agriculture, Belgrade, Serbia
| | - Danijel D Milinčić
- Department of Chemistry and Biochemistry, University of Belgrade, Faculty of Agriculture, Belgrade, Serbia
| | - Mirjana B Pešić
- Department of Chemistry and Biochemistry, University of Belgrade, Faculty of Agriculture, Belgrade, Serbia
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Stanojević SP, Kostić AŽ, Milinčić DD, Stanojević AB, Pešić MB. Composition of proteins in fresh whey as waste in tofu processing. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2023; 58:10-20. [PMID: 36622369 DOI: 10.1080/03601234.2022.2162300] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Tofu whey is a pale-yellowish liquid with specific aroma/taste which remains as the byproduct/waste after tofu squeezing and represents an environmental problem for direct disposal. Understanding the fresh tofu whey protein composition and the activity of bioactive peptides could be useful for the application of tofu whey as a functional food additive. Tofu whey was obtained during the tofu production from six soybean genotypes by hydrothermal processing in combination with chymosin-pepsin rennet. Basic 7S globulin (14.28-19.13%), γ-conglycinin (7.73-9.31%) and β-conglycinin (10.59-12.90%) were registered of the total extracted proteins. Glycinin was present with a dominant share of acidic (24.64-27.55%) versus basic polypeptides (12.18-14.61%) in the total extracted proteins. High content of total protein (22.67-28.00%), balanced content (9.76-13.33% of the total extracted proteins) and residual activity (1.95-3.76%) of trypsin inhibitors and low lectins content (5.04-5.48% of the total extracted proteins) indicate good nutritional value of the tofu whey samples. Tofu whey can be potentially useful for application as a cheap, nutritional and functional food additive and can enable sustainable production through the recycling of waste.
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Affiliation(s)
- Sladjana P Stanojević
- Department of Chemistry and Biochemistry, Faculty of Agriculture, Institute for Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Aleksandar Ž Kostić
- Department of Chemistry and Biochemistry, Faculty of Agriculture, Institute for Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Danijel D Milinčić
- Department of Chemistry and Biochemistry, Faculty of Agriculture, Institute for Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Andjela B Stanojević
- Faculty of Environmental Sciences, Czech University of Life Sciences, Prague, Czech Republic
| | - Mirjana B Pešić
- Department of Chemistry and Biochemistry, Faculty of Agriculture, Institute for Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
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Mao W, Zhan F, Youssef M, Wang X, Wang M, Li B. Improvement on Ca2+ tolerance of insect-based milk based on pH-shifting treatment combined with dynamic high pressure microfluidization. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107954] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Zinia SA, Nupur AH, Karmoker P, Hossain A, Jubayer MF, Akhter D, Mazumder MAR. Effects of sprouting of soybean on the anti-nutritional, nutritional, textural and sensory quality of tofu. Heliyon 2022; 8:e10878. [PMID: 36247161 PMCID: PMC9563182 DOI: 10.1016/j.heliyon.2022.e10878] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Revised: 07/11/2022] [Accepted: 09/28/2022] [Indexed: 11/17/2022] Open
Abstract
Soybean (Glycine max) is a superior plant food known as the miracle golden bean due to its treasure trove of inexpensive and superior protein to high-priced meat protein. Tofu is typically thought of as a salt or acid-coagulated water-based gel containing soy lipids and proteins trapped within its gel networks. Sprouted tofu is easier to digest and contains more nutrients than regular tofu. The purpose of this study was to evaluate the nutritional and sensory quality of tofu. The study was concerned with the preparation of tofu from non-germinated and germinated soybeans of 0 (T0), 2 (T1), 4 (T2) and 6 (T3) days. The length of the radicle was 0.8, 1.5, and 2 inches for T1, T2, and T3, respectively. Lipoxygenase activity, phytate inhibitory activity, urease activity, trypsin inhibitory activity, protein solubility, nutritional, and sensory quality of prepared tofu were all assessed. Longer sprouting times reduced phytate, urease, trypsin, and lipoxygenase activity while increasing protein solubility. Tofu prepared from T3 showed significantly better physicochemical properties than others. Protein, ash, and fat contents were significantly higher in T3. The level of nutrient content for tofu samples was in the rank of T3>T2>T1>T0. The L∗, a∗ and b∗ values were followed the same ranked as nutrient content (T3>T2>T1>T0). Sensory characteristics indicated that T3 was significantly more acceptable to the panelist. This study concludes that tofu made from 6 day sprouted soybeans with a height of 2 inches can be a good source of nutrition for consumers.
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Affiliation(s)
- Sumaiya Afrin Zinia
- Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Asmaul Husna Nupur
- Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Poly Karmoker
- Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Abir Hossain
- Department of Chemical and Food Engineering, Dhaka University of Engineering and Technology, Gazipur 1707, Bangladesh
| | - Md. Fahad Jubayer
- Department of Food Engineering and Technology, Sylhet Agricultural University, Sylhet 3100, Bangladesh
- Corresponding author.
| | - Delara Akhter
- Department of Genetics and Plant Breeding, Sylhet Agricultural University, Sylhet 3100, Bangladesh
| | - Md Anisur Rahman Mazumder
- Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
- Corresponding author.
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Antioxidative effect of soybean milk fermented by Lactobacillus plantarum Y16 on 2, 2 –azobis (2-methylpropionamidine) dihydrochloride (ABAP)-damaged HepG2 cells. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101120] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Protein composition and textural properties of inulin-enriched tofu produced by hydrothermal process. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109309] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Zuo F, Peng X, Shi X, Guo S. Effects of high-temperature pressure cooking and traditional cooking on soymilk: Protein particles formation and sensory quality. Food Chem 2016; 209:50-6. [DOI: 10.1016/j.foodchem.2016.04.026] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2016] [Revised: 04/12/2016] [Accepted: 04/12/2016] [Indexed: 10/21/2022]
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Stanojevic SP, Barac MB, Pesic MB, Zilic SM, Kresovic MM, Vucelic-Radovic BV. Mineral elements, lipoxygenase activity, and antioxidant capacity of okara as a byproduct in hydrothermal processing of soy milk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:9017-23. [PMID: 25167333 DOI: 10.1021/jf501800s] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Minerals and antioxidative capacity of raw okara that was obtained as a byproduct from six soybean varieties during hydrothermal cooking (HTC) of soy milk were assessed. Lipoxygenase (Lox), an enzyme deteriorating the sensory characteristics of okara, was also investigated. All genotypes had very similar concentrations of Lox (4.32-5.62%). Compared to raw soybeans, the applied HTC significantly reduced Lox content in okara (0.54-0.19%) and lowered its activity to 0.004-0.007 μmol g(-1) min (-1). Correlation between the content of Lox in soybeans and that in okara (r = 0.21;p < 0.05) was not registered. This indicates that the content of this enzyme in okara depended much more on the technological process than on soybean genotype. Very strong correlation (r = 0.99; p < 0.05) between okara Lox content and its activity was found. The most abundant minerals in raw okara were potassium (1.04-1.21 g/100g), phosphorus (0.45-0.50 g/100 g), calcium (0.26-0.39 g/100 g), and iron (5.45-10.95 mg/100 g). A very high antioxidant capacity (19.06-29.36 mmol Trolox kg(-1)) contributes to the nutritional value of raw okara.
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Affiliation(s)
- Sladjana P Stanojevic
- Department of Chemistry and Biochemistry, Faculty of Agriculture, Institute for Food Technology and Biochemistry, University of Belgrade , Belgrade, Serbia
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Fasoyiro S. Physical, Chemical and Sensory Qualities of Roselle Water Extract-coagulated Tofu Compared with Tofu from Two Natural Coagulants. ACTA ACUST UNITED AC 2014. [DOI: 10.1016/s0189-7241(15)30123-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Stanojevic SP, Barac MB, Pesic MB, Jankovic VS, Vucelic-Radovic BV. Bioactive proteins and energy value of okara as a byproduct in hydrothermal processing of soy milk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:9210-9. [PMID: 23978042 DOI: 10.1021/jf4012196] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The nutritional properties of raw okara obtained as a byproduct from six soybean varieties during hydrothermal cooking (HTC) of soy milk were assessed. The composition and residual activity (rTIA) of trypsin inhibitors (TIs), contents of lectin, proteins, fats, and carbohydrates, and energy values (EV) were correlated with the respective physicochemical properties of soybean and okara. Kunitz (KTI) and Bowman-Birk (BBI) TIs both comprised okara rTIA. TIs content was higher in okara (5.19-14.40%) than in soybean (3.10-12.17%), which additionally enriched okara by cysteine. Contents of KTI (r = 1.00;p < 0.05) and BBI (r = 0.89;p < 0.05) as well as BBI monomeric (r = 0.89;p < 0.05) and polymeric forms (r = 0.95;p < 0.05) in okara and in soybean were strongly correlated. Low urease index activity indicated that okara was heated adequately to inactivate antinutritional factors. The proximate composition of raw okara, advantageous rTIA, and a very low EV (2.74-3.78 kJ/g) qualify this byproduct for potential application in food preparation as a functional ingredient in dietary products.
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Affiliation(s)
- Sladjana P Stanojevic
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade , Nemanjina 6, P.O. Box 14, 11080 Belgrade-Zemun, Serbia
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Stanojevic SP, Barac MB, Pesic MB, Vucelic-Radovic BV. Composition of proteins in okara as a byproduct in hydrothermal processing of soy milk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:9221-8. [PMID: 22906059 DOI: 10.1021/jf3004459] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Protein quality, based on its subunit composition, in okara obtained as a byproduct during hydrothermal cooking of soy milk was assessed. The composition of 7S and 11S protein fractions was correlated with the physicochemical properties of protein in okara produced from six soybean varieties. The basic 7S globulin (Bg7S) and 11S protein were two main proteins in okara. Investigated soybean genotypes produced okara with mainly acidic A(5) and basic B(1,2,4) polypeptides of 11S proteins. Soybean 11S content was not an indicator of okara protein recovery or extractability. Of all tested relationships, extractable soluble protein content of okara was influenced only by soybean Bg7S (r = 0.86; p < 0.05) and its light subunit contents (r = 0.93; p < 0.05). Okara protein recovery depended on Bg7S heavy subunit content in soybeans (r = 0.81; p < 0.05). The high quantity of vegetable protein in okara (around 35%) and very high protein extractability (around 85%) qualify this byproduct for potential application in food preparation as a functional ingredient.
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Affiliation(s)
- Sladjana P Stanojevic
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, P.O. Box 14, 11081 Belgrade-Zemun, Serbia.
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Stanojevic SP, Barac MB, Pesic MB, Vucelic-Radovic BV. Assessment of soy genotype and processing method on quality of soybean tofu. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:7368-76. [PMID: 21627319 DOI: 10.1021/jf2006672] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Protein quality in six soybean varieties, based on subunit composition of their protein, was correlated with quality of the produced tofu. Also, protein changes due to a pilot plant processing method involving high temperature/pressure and commercial rennet as coagulant were assessed. In each soybean variety, glycinin (11S) and β-conglycinin (7S) as well as 11S/7S ratio significantly changed from beans to tofu. Between varieties, the 11S/7S protein ratio in seed indicated genotypic influence on tofu yield and gel hardness (r = 0.91 and r = 0.99, respectively; p < 0.05). Also, the 11S/7S ratio correlated with soymilk pH (r = 0.89, p < 0.05), leading to a relationship between soymilk pH with protein recovery and yield of tofu (r = 0.94 and r = 0.91, respectively; p < 0.05). The soybean β'-subunit of 7S protein negatively influenced tofu hardness (r = -0.91, p < 0.05). Seed protein composition and proportion of 7S protein subunits under the applied production method had an important role in defining tofu quality.
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Affiliation(s)
- Sladjana P Stanojevic
- Institute of Food Technology and Biochemistry, University of Belgrade, Nemanjina 6, 11081 Belgrade-Zemun, Serbia.
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