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Production Of Protein Hydrolysates From Soy Okara By Aspergillus Oryzae

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 environ...

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Main Author: Sulaiman, Wan Nurnadia Diyana
Format: Monograph
Language:English
Published: Universiti Sains Malaysia 2020
Subjects:
T1-995 Technology(General)
Online Access:http://eprints.usm.my/49589/1/Wan%20Nurnadia.pdf%20cut.pdf
http://eprints.usm.my/49589/
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spelling my.usm.eprints.49589 http://eprints.usm.my/49589/ Production Of Protein Hydrolysates From Soy Okara By Aspergillus Oryzae Sulaiman, Wan Nurnadia Diyana T1-995 Technology(General) 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. Universiti Sains Malaysia 2020-06 Monograph NonPeerReviewed application/pdf en http://eprints.usm.my/49589/1/Wan%20Nurnadia.pdf%20cut.pdf Sulaiman, Wan Nurnadia Diyana (2020) Production Of Protein Hydrolysates From Soy Okara By Aspergillus Oryzae. Other. Universiti Sains Malaysia. (Submitted)
institution Universiti Sains Malaysia
building Hamzah Sendut Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Sains Malaysia
content_source USM Institutional Repository
url_provider http://eprints.usm.my/
language English
topic T1-995 Technology(General)
spellingShingle T1-995 Technology(General)
Sulaiman, Wan Nurnadia Diyana
Production Of Protein Hydrolysates From Soy Okara By Aspergillus Oryzae
description 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.
format Monograph
author Sulaiman, Wan Nurnadia Diyana
author_facet Sulaiman, Wan Nurnadia Diyana
author_sort Sulaiman, Wan Nurnadia Diyana
title Production Of Protein Hydrolysates From Soy Okara By Aspergillus Oryzae
title_short Production Of Protein Hydrolysates From Soy Okara By Aspergillus Oryzae
title_full Production Of Protein Hydrolysates From Soy Okara By Aspergillus Oryzae
title_fullStr Production Of Protein Hydrolysates From Soy Okara By Aspergillus Oryzae
title_full_unstemmed Production Of Protein Hydrolysates From Soy Okara By Aspergillus Oryzae
title_sort production of protein hydrolysates from soy okara by aspergillus oryzae
publisher Universiti Sains Malaysia
publishDate 2020
url http://eprints.usm.my/49589/1/Wan%20Nurnadia.pdf%20cut.pdf
http://eprints.usm.my/49589/
_version_ 1707766853101682688
score 13.188404

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