. 2022 Aug 1;165:113736. doi: 10.1016/j.lwt.2022.113736

Table 4.

Effect of fermentation or enzymatic hydrolysis on bulk density, Water Holding Capacity (WHC), Oil Holding Capacity (OHC), and protein oxidation level of soy press cakes.

Treatment conditions	Treatment duration (h)	Bulk density (g/ml)	WHC (g/g)	OHC (g/g)	Carbonyl content (nmol/mg of protein)
*Control*	-	1.10 ± 0.01^a	0.90 ± 0.22^c	1.86 ± 0.01^c	17.93 ± 1.37^a
*Fermentation*
L. plantarum P1	24.0	1.03 ± 0.00^b	1.96 ± 0.11^a	2.12 ± 0.05^b	7.42 ± 0.09^b
L. brevis R	24.0	1.01 ± 0.00^c	1.26 ± 0.04^b	2.26 ± 0.05^a	7.46 ± 0.25^b
L. acidophilus 308	24.0	1.02 ± 0.01^bc	1.40 ± 0.02^b	2.32 ± 0.08^a	3.68 ± 0.70^c
L. acidophilus 336	24.0	1.00 ± 0.01^c	1.86 ± 0.05^a	2.35 ± 0.02^a	3.15 ± 0.14^c
*Hydrolysis*
Cellulase/Xylanase	0.5	1.03 ± 0.00^bc	1.50 ± 0.04^a	1.95 ± 0.07^bc	4.50 ± 0.26^d
Cellulase/Xylanase	1.0	1.04 ± 0.00^b	1.39 ± 0.07^ab	1.91 ± 0.02^bc	4.50 ± 0.01^d
α-Amylase	0.5	1.02 ± 0.00^c	1.23 ± 0.04^b	1.97 ± 0.04^b	9.21 ± 0.48^c
α-Amylase	1.0	1.03 ± 0.00^bc	1.54 ± 0.01^a	2.11 ± 0.02^a	10.18 ± 1.25^b

^a,^{b, c} Different letters in the same column for each treatment indicate significant statistical differences, (P ≤ 0.05, LSD test).