Investigação do efeito da secagem (convencional e liofilização) sobre o teor proteico e a proteína isolada no resíduo de soja (okara).

Abstract

The Soy, (Glycine Max), for your characteristics of nutrition quality has a prominence on the world scenario. The versatility of this oilseed as raw material on food processing for human or animal consumption is a due to your composition. The soy processed on different ways gives origin for products and sub products with great importance. One among them is the aqueous extract of soy (“soy milk”) that is created in its processing a sub product called okara. It is estimated that one tone of soy can give origin to seven tones of soymilk and two tonnes of okara. This sub product created by industrial’s food is a font of composts what can be used on foods technology. The drying is a technology widely used for industrial’s food for maintenance of the quality, which may have an impact on the properties of food products, and can be used for create new functionalities. In view of the above, this is work have as objective to check the influence of conventional drying and freeze drying about the protein matter of okara. The results show that the protein content on okara in nature was among 2, 66±0,00 g/100g and 5,24±0,02 g/100g. Concerning protein content in dried basis was among 17,95±0,00 e 38,20±0,25 g/100g and for freeze drying 17,95±0,00 e 38,20±0,25 g/100g. Showing, therefore the booths dry process were as analogous to the property of protein concentration in okara flour. For dehydration, the residue was exposed in trays and taken to an oven at stabilized temperature of 60 ° C for 12 hours. The lyophilizate was performed at temperature - 49 ° C for 10 to 12 hours. The isolation of the protein was performed according to the method described by Wang et al (1998) and Lui et . al . (2003 ), with adaptations . The method used to estimate the protein content is the Kjeldahl method. For the protein, isolate the okara in nature was that presented the greatest difference, that is, when compared to the original protein content showed the best performance. The numbers concerning the value of isolate proteins in the waste showed that the fluctuation of values in waste was in nature among 26,17±0,15 and 33,41±1,19g/100g, on dry 14,81±0,83 and 41,48±2,58 g/100g and on freeze dry 34,82±0,00 and 40,35±1,53g/100g. In conclusion, the methods were efficient as protein retention capacity resulting in a flour rich in this nutrient.