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Article

Composition of proteins in okara as a byproduct in hydrothermal processing of soy milk.

Journal of agricultural and food chemistry - 12 Sept 2012

Stanojevic Sladjana P, Barac Miroljub B, Pesic Mirjana B, Vucelic-Radovic Biljana V

Abstract excerpt

Protein quality, based on its subunit composition, in okara obtained as a byproduct during hydrothermal cooking of soy milk was assessed. The composition of 7S and 11S protein fractions was correlated with the physicochemical properties of protein in okara produced from six soybean varieties. The...

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PMID: 22906059
DOI: 10.1021/jf3004459

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 4 Sept 2026. Prepared record publication-22906059-2026-09-04.2. Manifest publication-graph-cohort-2026-09-04.2.

Source receipt: PubMed via Helena Literature Corpus, retrieved 4 Sept 2026.

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