Extraction, digestion, and antioxidant properties of bioactive peptides produced from spent soybean residue (Okara)
Soybeans are a rich source of protein, dietary fiber, fatty acids, and phytochemicals. In recent years soy-based dairy products have gained significant interest as traditional dairy alternatives. Raw okara or soy pulp is a byproduct of the soymilk industry, it consists of the insoluble parts of the soybean seeds and has a high protein content of about 30% (dry basis). In this study, bioactive peptides were produced from soy okara by subjecting it to microwave treatments at temperatures of 50°C, 60°C, and 70°C for 35, 50, and 65 minutes respectively, and digesting the protein by using proteolytic enzymes. The structural and antioxidant properties of the bioactive peptides were further analyzed.