00000nam a22000004a 4500 UP-8027390931311662386 Buklod 20250225163221.0 a r |||| u| ta 250225s2024 xxua rm 00| u eng DCHE rda eng LG 993.5 2024 F66 O79 Oryan, Willaine Bless P. Assessment of the colloidal and functional properties of soybean curd residue “okara” (Glycine max) for encapsulation Willaine Bless P. Oryan. Quezon City University of the Philippines Diliman 2024 133 leaves illustrations 28 cm. text rdacontent unmediated rdamedia volume rdacarrier In partial fulfillment for the Degree of Bachelor of Science in Food Technology Thesis Bachelor of Science in Food Technology University of the Philippines Diliman 2024 This thesis is not available to the public. Please ask the library for assistance. Thesis classification: P Okara is a by-product of processing soybean products, such as soymilk and soybean curd. While it is an underutilized food product that is often discarded or used as livestock feed, okara is rich in nutritional properties and shares the functional properties that soybean has. The study investigated the functional and colloidal properties of okara to utilize its potential in the food industry as a functional food ingredient, specifically as a wall material for encapsulation of bioactive compounds in food products. This was done by (1) evaluating the effects of storage temperature and pH, and (2) assessing the effects of adding sodium alginate to okara protein isolate (OPI) emulsions. OPI was extracted with a recovery of 15.20%, and it was found to have highest solubility at pH 2. OPI also had satisfactory emulsifying activity and stability indices (EAI and ESI) of 41.15 m2/g and 124.84 min, respectively. The holding capacities of OPI were lower than related studies, but these properties may be improved by optimizing processing conditions. Meanwhile, OPI also exhibited good foaming properties and bulk density. Primary emulsions were prepared by mixing OPI with medium chain triglyceride (MCT) oil. The highest EAI and ESI were obtained by emulsions at pH 8 and 6, respectively; emulsions stored at room temperature had a higher emulsifying activity, but were more stable at 4°C. All emulsions exhibited low viscosities which were significantly affected by pH and storage conditions. Those at near-neutral pH had more stability against creaming; however, both pH and storage conditions were found to have no significant effect on this property. Meanwhile, the addition of 0.02% w/v sodium alginate (SA) resulted in minimal improvements with the EAI, ESI, and colloidal properties of OPI emulsions. FTIR analysis indicated protein-polysaccharide interactions in OPI-SA emulsions which correspond with enhanced properties and stability of the emulsions. Colloids. Emulsions. Protein functionality. Encapsulation. Colloidal properties. Okara. FTIR analysis. Soybean curd residue. Peralta, Justin Godfred B. adviser. Thesis Available for University of the Philippines Diliman via Digital Archives. Click here to access https://digitalarchives.upd.edu.ph/item/61809 UP Paper UPD DCHE LG 993.5 2024 F66 O79 Thesis