Production Of Protein Hydrolysates From Soy Okara By Aspergillus Oryzae

Simple item page
dc.contributor.authorSulaiman, Wan Nurnadia Diyana
dc.date.accessioned2021-08-09T06:34:24Z
dc.date.available2021-08-09T06:34:24Z
dc.date.issued2020-06
dc.description.abstractSoy 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.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/14018
dc.language.isoenen_US
dc.publisherUniversiti Sains Malaysiaen_US
dc.subjectProduction Of Protein Hydrolysatesen_US
dc.subjectSoy Okaraen_US
dc.subjectAspergillus Oryzaeen_US
dc.titleProduction Of Protein Hydrolysates From Soy Okara By Aspergillus Oryzaeen_US
dc.typeOtheren_US
Files
License bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Pusat Pengajian Teknologi Industri - Monograf