Ramli, Saadiah
(2020)
Enzymatic Hydrolysis And Yeast
Fermentation Of Okara.
Project Report.
Pusat Pengajian Teknologi Industri.
(Submitted)
Abstract
The production of soybean-based product results in an insoluble residue called okara. This byproduct that rich in protein, fat, and fiber nowadays was discarded as an agro-waste due to its
poor properties such as easily putrefy and has high content of insoluble dietary fiber. To
overcome this problem, a valorization of okara by the biological treatment could become one
of the promising approaches to improve the nutritional value of okara. The objectives of this
study were to determine optimum enzymatic hydrolysis condition on the release of total sugar
by Viscozyme L and investigate the total protein content of okara after fermentation by
Saccharomyces cerevisiae. The optimization of the enzymatic hydrolysis was carried out using
response surface methodology (RSM) by R software. The effect and interaction of three
variables; concentration of enzyme (1-5% v/w), temperature (25-50°C) and pH (3.5-5.5) were
investigated to obtain the maximum release of total sugar. The results of ANOVA analysis
showed a significant effect of these three variables on the release of total sugar content. The
highest total sugar content of 1000 ug/mL was obtained on optimal condition of enzymatic
hydrolysis at 24°C, enzyme concentration of 4.8% (v/w) and pH 5.5. Fermentation of okara
with S. cerevisiae found a change in yeast viability over 72 hours. Yeast cell utilized total sugar
as the main sources to undergo aerobic fermentation. The fermentation-treated okara slurry
contained a composition of neutral sugars including sucrose, glucose, and fructose. The total
protein content was increased from 19.43% to 26.88% on a dry basis. Therefore, okara treated
with enzyme and S. cerevisiae could improve the value and properties of okara afterwards
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