Production Of Protein Hydrolysates From Soy Okara By Aspergillus Oryzae
Loading...
Date
2020-06
Authors
Sulaiman, Wan Nurnadia Diyana
Journal Title
Journal ISSN
Volume Title
Publisher
Universiti Sains Malaysia
Abstract
Soy okara is the soybean pulp or soybean curd residues that obtain after undergoing
water-extractable fraction process used to produce bean curd or soymilk. In soy
industry, the amount of soy okara produced every day is higher than expected which
in high protein content. It can increase the environmental pollutions cause of highly
susceptible to putrefaction in fresh okara. Okara protein hydrolysate is prepare by
cultivation with Aspergillus oryzae to produce functional protein for foods and
animal feeds. In this research, okara will be cultivated with different percentage of A.
oryzae inoculum at 25°C incubation for 72 hours.
Description
Keywords
Production Of Protein Hydrolysates , Soy Okara , Aspergillus Oryzae