RT info:eu-repo/semantics/conferenceObject
T1 Valorization of okara into proteins and fermentable sugars through reduced-pressure alkaline pre-treatment
A1 Barea Gómez, Pedro
A1 Sanz Díez, Mª Teresa
A1 Illera Gigante, Alba Ester
A1 Candela Gil, Helena
A1 Queiroz, Sarah S.
A1 Cabrera, Camilo
A1 Mussatto, Solange I.
K1 Food by-products
K1 Protein
K1 Techno-economical assessment
K1 Fermentation
AB Okara, a soybean by-product from soymilk and tofu production, is generated in large amounts,with approximately 1.1–1.2 kg of wet okara produced per kg of soybean processed. For example,Frias Nutrición (Burgos) produces 7700 tons annually, contributing to approximately 14 milliontons worldwide. Due to its high moisture content, storage is costly, requiring drying to preventspoilage. Discarding it would a significant loss of valuable proteins and fiber. Valorizing okara,especially by recovering proteins and sugars from fiber, without drying pretreatment, wouldsignificantly reduce costs and enhance sustainability. The first step to valorize okara was proteinhydrolysis using reduced-pressure alkaline pretreatment (RPAP), varying pressure, time, andNaOH concentration. Two optimal conditions were identified at 70 °C using 5 % okara (w/v): (A)455 mbar, 180 mM NaOH for 1 h (77 ± 3 % yield), and (B) 300 mbar, 100 mM NaOH for 2 h(75 ± 1 % yield). Techno-economic assessment identified process B as more efficient andsustainable at industrial scale. Residual solids from both extractions were subsequently subjectedto enzymatic hydrolysis with Cellic® CTec2 (40 FPU/g biomass at 5 % and 10 %), releasing ahigh content of simple sugars. These hydrolysates were used for lactic acid fermentation withLigilactobacillus salivarius ATCC 11742 to assess their suitability as substrates. Each hydrolysatewas tested alone, supplemented with salts and nitrogen sources typical of MRS medium, andcompared to MRS itself. The supplemented hydrolysates showed nearly identical performance tothe ideal medium, confirming their suitability for fermentation without inhibitory effects.
YR 2025
FD 2025
LK https://hdl.handle.net/10259/12221
UL https://hdl.handle.net/10259/12221
LA eng
NO Trabajo presentado en: XVI International Scientific Agriculture Symposium "Agrosym 2025", Jahorina, Bosnia and Herzegovina, October 2-5, 2025
NO To the Agencia Estatal de Investigación (PID2022-136385OB-I00) and Junta de Castilla y León (BU027P23). To Junta de Castilla y León for funding P. Barea’s PhD scholarship (Orden EDU/1868/2022).
DS Repositorio Institucional de la Universidad de Burgos
RD 03-oct-2026