COMPOSITION OF CARBOHYDRATES IN FRESH WHEY — Proceeding R-1

Apstrakt

Soy whey is generated as a process waste while preparing tofu from soy milk, causing environmental pollution and also representing an economic burden for the soybean processing industry. On the other hand, literature data indicate that fresh tofu whey is characterized by a high content of total proteins with all essential amino acids present, a favorable residual activity of trypsin inhibitors, and a low content of lectins. This indicates a good nutritional value of tofu whey. Therefore, its potential valorization is of importance to the soy industry. The present investigation aims to determine the carbohydrate composition of tofu whey, which was obtained in the process of preparing tofu, from six soybean genotypes, using the hydrothermal-cooking-method, with the application of the chymosin-pepsin rennet. High-performance liquid chromatography (HPLC) was used. The presence of monosaccharide arabinose (0.39–1.73%) and disaccharide sucrose (2.19–4.60%) was registered. The results indicate that tofu whey can be potentially useful for application as a cheap, functional, and nutritional food additive, enabling sustainable production through the recycling of waste.

Keywords: tofu whey, HPLC, arabinose, sucrose, sustainable production

Acknowledgment

This work was supported by the Ministry of Science, Technological Development and Innovation of the Republic of Serbia, Grant Nos 451-03-137/2025-03/200116.

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