Valorization of soybean residues (Okara): technofunctional properties of okara hydrolyzates using papain

Valorization of soybean residues (Okara): technofunctional properties of okara hydrolyzates using papain

Enzymatic hydrolysis of soybean by-products (okara) can influence the characteristics of okara hydrolyzates, such as enhancing their techno-functional properties, nutrition, and isoflavone content as a bioactive component. This study aimed to evaluate the impact of enzymatic hydrolysis using papain...

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Bibliographic Details
Main Authors: Andriati Ningrum, Nurul Vanidia, Dian Wahyu Wardani, Azhari Priyanto, Manikharda, Rima Kumalasari, Riyanti Ekafitri, Dita Kristanti, Woro Setiaboma, Achmat Sarifudin, Heli Siti Halimatul Munawaroh, Philipp Lawrence Fuhrmann
Format: Article
Language:English
Published: Taylor & Francis Group 2025-12-01
Series:International Journal of Food Properties
Subjects:
Okara
techno-functional
Valorization
amino acids
isoflavones
Online Access:https://www.tandfonline.com/doi/10.1080/10942912.2025.2519838
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