Okara is produced in large quantities annually in China,but much of it is discarded due to its high content of indigestible dietary fiber(DF),contributing to significant environmental challenges.Recognizing the undere...Okara is produced in large quantities annually in China,but much of it is discarded due to its high content of indigestible dietary fiber(DF),contributing to significant environmental challenges.Recognizing the underexplored medicinal potential of DF,we developed an efficient fermentation method to enhance the bioavailability of okara fiber.In this study,Pediococcus acidilactici IFJ-1,which has strong enzymatic production capabilities and beneficial effects on gastrointestinal flora modulation,was selected to ferment okara.Results showed decreases in viscosity and particle size,optimized surface structure,improved thermal stability and hydration properties,and a significant increase in soluble DF content from 1.85%to 3.91%.To evaluate the physiological effects,hyperlipidemic mouse models were established and subjected to dietary interventions utilizing okara and fermented okara to measure changes in physicochemical parameters,gut microbiota composition,and lipid metabolism.The dietary intervention was effective,particularly in the fermented okara group,showing a 7.3%weight loss,improved blood lipids(triglycerides:‒39.8%,total cholesterol:‒12.8%,low-density lipoprotein cholesterol:‒34.2%,high-density lipoprotein cholesterol:+26.2%),and a 22.2%lower liver index.Gut microbiota analysis revealed that fermented okara positively modulated the microbial community by increasing the abundance of beneficial bacteria(e.g.,Bacteroidota)and reducing the abundance of obesity-associated bacteria(e.g.,Bacillota).Lipid metabolism profiling further demonstrated that fermented okara downregulated harmful lipids(e.g.,(O-acyl)-ω-hydroxy fatty acids,ceramides,and diacylglycerols)while upregulating beneficial phospholipids(e.g.,phosphatidylinositol,phosphatidylserine,phosphatidylethanolamine,lysophosphatidylinositol and lysophosphatidic acid).This study highlights a novel approach for enhancing DF utilization through fermentation,providing valuable insights into strategies for preventing obesity and metabolic diseases.展开更多
The present study was conducted with an aim to scale up the production of iturin A using soybean curd residue (okara). Iturin A was produced by indigenous bacterial strain Bacillus subtilis RB14-CS through glass colum...The present study was conducted with an aim to scale up the production of iturin A using soybean curd residue (okara). Iturin A was produced by indigenous bacterial strain Bacillus subtilis RB14-CS through glass column reactor (GCR) under solid state fermentation (SSF) was characterized. The enhanced iturin A production was observed with respect to enhanced substrate bed height when SSF was conducted in Erlenmeyer flask. To check the effect of substrate bed height on iturin A production under SSF of okara, GCR was introduced. Substrate bed height of 15 cm was suitable for iturin A production which was about 2700 mg/kg wet substrate. The observed iturin A production by the aerobic bacteria Bacillus subtilis in nearly anaerobic condition in such high substrate bed for SSF is a wonderful finding for development of SSF system in future.展开更多
In this study,a green,environmentally friendly method for rapid cellulose nanofribril(CNF)preparation with a significant cost advantage was developed.Pretreatment with a deep eutectic solvent(DES)synthesized from oxal...In this study,a green,environmentally friendly method for rapid cellulose nanofribril(CNF)preparation with a significant cost advantage was developed.Pretreatment with a deep eutectic solvent(DES)synthesized from oxalic acid dihydrate and choline chloride(ChCl-O)was combined with various mechanical treatment methods to produce okara CNFs from agricultural waste,with different diameter distributions.The results showed that high-speed stirring produced CNFs with an average diameter of 27 nm.This method was advantageous because it consumed about 94%less energy than traditional high-pressure homogenization method.The DES recovery rate was more than 90%,and DES served as a highly effective treatment,indicating that DES pretreatment is an economical,convenient,and effective strategy for okara CNF preparation.展开更多
Flaxseed milk coproduct(FMC)is a by-product of flaxseed milk.Okara is a by-product of processed soybean products.In this study,we investigated the quality of dough and Chinese steamed bread(CSB)with the addition of FM...Flaxseed milk coproduct(FMC)is a by-product of flaxseed milk.Okara is a by-product of processed soybean products.In this study,we investigated the quality of dough and Chinese steamed bread(CSB)with the addition of FMC and okara.We also examined the in vitro starch digestibility,expected glycemic index(eGI),starch crystallinity,and short-range order structure of CSB.The results showed that FMC and okara decreased the dough fluidity,formed a dense structure,and enhanced the mechanical properties of the dough.FMC and okara increased the hardness,gumminess,and chewiness of the CSB,while decreasing its cohesion and elasticity.The addition of FMC and okara improved the nutrient content of CSB and reduced the eGI from 75.86 to 51.56.FMC and okara altered the multiscale structure of starch,effectively shielding the amylase site of action,and limited the interaction between amylase and starch.This study provides a reference for the high-value utilization of oilseed processing by-products.展开更多
γ-Aminobutyric acid(GABA)has been shown to have many beneficial functions and has received widespread attention.To broaden the application of GABA-rich fermentation supernatant,this study investigated the lipid-lower...γ-Aminobutyric acid(GABA)has been shown to have many beneficial functions and has received widespread attention.To broaden the application of GABA-rich fermentation supernatant,this study investigated the lipid-lowering capacity of GABA-rich supernatant from fermented okara(FOS-G)in vitro.The results showed that FOS-G improved the oxidative stress in OA-induced HepG2 cells by reducing the content of reactive oxygen species(ROS)and malondialdehyde(MDA).Furthermore,FOS-G improved the lipid accumulation in cells by reducing total cholesterol(TC)and triglyceride(TG).The results of Western blot showed that FOS-G exerted an ameliorative effect by activating the Keap1/Nrf2/HO-1 pathway and AMPK/SREBP-1 pathway.In particular,adipogenesis was inhibited by activating AMPK phosphorylation.The results showed that the therapeutic properties of FOS-G were directly related to its GABA content.In summary,FOS-G has a lipid-lowering capacity and can be used as a functional food ingredient for improving hyperlipidemia and non-alcoholic fatty liver disease(NAFLD).展开更多
The authors regret that an error was identified in the content of this manuscript.While a correction is warranted,we emphasize that the main text and conclusions of the paper remain unaffected.The error concerns Table...The authors regret that an error was identified in the content of this manuscript.While a correction is warranted,we emphasize that the main text and conclusions of the paper remain unaffected.The error concerns Tables 2 and 3.In Table 2,some values for the crude and true protein content of extracts from soybean okara were incorrect(Table 2B).A revised version of Table 2B with the correct crude and protein values is included below.The values of the crude and true protein yield remain unaffected.展开更多
Evaluating the feeding value of wet okara as a protein supplement for lactating ewes with twin lambs was the objective. A 4 x 4 Latin square replicated 2 x(4 sheep, 4 treatments, 4 periods per square; 2 squares) was c...Evaluating the feeding value of wet okara as a protein supplement for lactating ewes with twin lambs was the objective. A 4 x 4 Latin square replicated 2 x(4 sheep, 4 treatments, 4 periods per square; 2 squares) was conducted to examine the influence of concentrate mix(okara or not) and type of forage(silage or hay) on ewe milk composition and growth of their lactating lambs. Treatment periods were 14 days(7 days adaptation and 7 days collection). Ewes(55 to 74.8 kg BW) were fed 1 of 4 diets: wheat middling and corn concentrate with mixed grass hay(TSH), okara and corn with mixed grass hay(OSH),soybean and wheat middlings with hay crop silage(TSS), and okara and corn with hay crop silage(OSS).Ewes fed hay diets had lower forage dry matter intakes than ewes fed silage. Intake of okara supplement was higher(P < 0.05) with OSH(3.64 kg/d) than with OSS(1.70 kg/d). There was no difference in supplement intake between TSH and TSS. There were no differences among diets for lamb daily gains or in ewe milk compositions among the diets. Okara is an effective source of protein for lactating ewes and their twin lambs.展开更多
The value-added utilization of okara is restricted by the large particle size and high cost of microfabrication means.In this study,the changes of particle size and dietary fiber content of okara treated with K_(2)CO_...The value-added utilization of okara is restricted by the large particle size and high cost of microfabrication means.In this study,the changes of particle size and dietary fiber content of okara treated with K_(2)CO_(3) are investigated,and the effects of micronized okara(MO)(0%,8%,16%,24%)on the physicochemical quality and in vitro starch digestion of rice tofu(RT)are further explored.The particle size of okara varied from 458.24μm to 37.06μm by being treated with K_(2)CO_(3).The quality results of microfined okara rice tofu(MO-RT)products showed that dietary fiber and yield increased gradually while whiteness decreased.In addition,texture profile analysis results revealed that MO enhanced the viscosity of RT,but decreased the hardness,cohesiveness and chewiness.SEM results revealed that MO(8%,16%)could combine well with starch gel.Meanwhile,adding MO significantly increased the resistant starch(RS)of RT and decreased the predicted glycemic index(p GI).XRD and FTIR indicated that the addition of MO increased the crystallization area and changed the multi-scale structure.Therefore,the present study proposed a low-cost and safe method of reducing the particle size of okara,and presented the potential to change the physicochemical quality and starch digestion of rice tofu.展开更多
The changes in physicochemical properties of pork jerkies with addition of biotransformed okara in comparison to untreated okara were evaluated.Our results affirmed that up to 10%(w/w)of biotransformed okara had no si...The changes in physicochemical properties of pork jerkies with addition of biotransformed okara in comparison to untreated okara were evaluated.Our results affirmed that up to 10%(w/w)of biotransformed okara had no significant adverse effects on the baked pork jerkies in terms of hardness.In addition,this formulation had significantly higher redness,fat and carbohydrate/dietary fibre contents,but significantly lower yellowness,moisture,protein and ash contents than the jerkies with unfermented okara flour.There were also significant improvements in dimensional shrinkage and fat retention of all supplemented pork jerkies,with no statistically significant difference between the two types of okara flours used.Moreover,all analysed amino acids except arginine significantly increased in jerkies supplemented with biotransformed okara as compared to unfermented okara and control samples.Furthermore,biotransformed okara flour incorporation also led to potentially better flavour profile of pork jerkies compared to the unfermented okara flour formulation due to higher amounts of aroma-active pyrazines and the significant reduction of odd-odourants such as hexanal and 2-pentylfuran.Our findings may enable food manufacturers to gain cost benefits and insights for the development of more functional meat products using biotransformed okara flour as meat extenders.展开更多
Okara or soybean residue is a side-stream product of soybean processing generated in large quantities.However,okara is often underutilised as it is prone to spoilage and has a short shelf life.In this study,we explore...Okara or soybean residue is a side-stream product of soybean processing generated in large quantities.However,okara is often underutilised as it is prone to spoilage and has a short shelf life.In this study,we explored the feasibility of biotransformation of okara through solid-state fermentation using probiotic Bacillus spp.to modify its nutritional value and flavour property.Two probiotic Bacillus species,namely Bacillus subtilis CU1(CNCM I-2745)and R0179,and Bacillus coagulans IS-2 and 123 were firstly screened.Further analyses were performed on the B.subtilis R0179 and B.coagulans 123 fermented okara due to their better growth after 24 h(10.28 and 9.24 log colony forming units(CFU)/g respectively).Our results showed that B.subtilis R0179 converted a significant portion of okara insoluble dietary fibre into soluble dietary fibre after fermentation,but not B.coagulans 123.In addition,the samples fermented with B.subtilis R0179 showed higher amounts of maltose,hemicellulosic sugars as well as aromatic,branched-chain and hydrophobic amino acids.Furthermore,the B.subtilis R0179 transformed okara had greater amounts of acetoin,carboxylic acids,pyrazines and branched-chain fatty acids,which may contribute to characteristic natto-like and cheesy flavour.Overall,our study shed light on the possibility of using probiotic bacilli to transform okara with enhanced nutritional value and flavour property,which may increase okara usage in foods.展开更多
In response to the low utilization and poor emulsifying properties of insoluble soybean fiber(ISF)derived from okara,this work aimed to improve the structural-physicochemical properties of ISF by steam-cooking process...In response to the low utilization and poor emulsifying properties of insoluble soybean fiber(ISF)derived from okara,this work aimed to improve the structural-physicochemical properties of ISF by steam-cooking process through adjusting the pH,temperature and duration.The effects of soluble and insoluble fractions of ISF on its emulsifying properties were investigated.Increased temperature to 120◦C and prolonged durations of steam-cooking at pH 3 disintegrated the ISF matrix and reduced the aggregation,while notable aggregation was observed at pH 11 and 120◦C.The heightened steam-cooking intensity led to stronger hydrogen bonding within ISF,accompanied by the increase in crystallinity index from 26.7%-30.8%to 40.1%-44.2%.Additionally,there was a notable enhancement in gel-like properties,as evidenced by the elastic modulus of ISF suspensions increasing from 0.3-247.2 Pa to 1048.0-1355.0 Pa.The steam-cooking positively influenced the surface wettability and emulsifying properties of ISF,particularly evident by the near-neutral contact angle of ISF steam-cooked at 120◦C,resulting in emulsions with finer droplets.The microstructure and apparent viscosity of the emulsions were primarily influenced by the insoluble fractions,despite the higher capability of soluble fractions to reduce interfacial tension.The insoluble fractions prevented droplet aggregation by facilitating the formation of droplet clusters.Overall,steam-cooking improved the emulsifying properties of ISF by modulating composition and physicochemical properties,providing promising applications for ISF as food ingredients in emulsions and gels.展开更多
基金supported by the Key Special Projects of the Ministry of Science and Technology(SQ2020YFF0404523)the North Anhui Soybean Advantageous Characteristic Industry Cluster Project(2023CYJQ013)+2 种基金the National Natural Science Foundation of China(32172162)the Key Genetic Technologies Research and Development Program of Hefei(2021GJ075)the Young Talents Program of Anhui Academy of Agricultural Science(QNYC-202122).
文摘Okara is produced in large quantities annually in China,but much of it is discarded due to its high content of indigestible dietary fiber(DF),contributing to significant environmental challenges.Recognizing the underexplored medicinal potential of DF,we developed an efficient fermentation method to enhance the bioavailability of okara fiber.In this study,Pediococcus acidilactici IFJ-1,which has strong enzymatic production capabilities and beneficial effects on gastrointestinal flora modulation,was selected to ferment okara.Results showed decreases in viscosity and particle size,optimized surface structure,improved thermal stability and hydration properties,and a significant increase in soluble DF content from 1.85%to 3.91%.To evaluate the physiological effects,hyperlipidemic mouse models were established and subjected to dietary interventions utilizing okara and fermented okara to measure changes in physicochemical parameters,gut microbiota composition,and lipid metabolism.The dietary intervention was effective,particularly in the fermented okara group,showing a 7.3%weight loss,improved blood lipids(triglycerides:‒39.8%,total cholesterol:‒12.8%,low-density lipoprotein cholesterol:‒34.2%,high-density lipoprotein cholesterol:+26.2%),and a 22.2%lower liver index.Gut microbiota analysis revealed that fermented okara positively modulated the microbial community by increasing the abundance of beneficial bacteria(e.g.,Bacteroidota)and reducing the abundance of obesity-associated bacteria(e.g.,Bacillota).Lipid metabolism profiling further demonstrated that fermented okara downregulated harmful lipids(e.g.,(O-acyl)-ω-hydroxy fatty acids,ceramides,and diacylglycerols)while upregulating beneficial phospholipids(e.g.,phosphatidylinositol,phosphatidylserine,phosphatidylethanolamine,lysophosphatidylinositol and lysophosphatidic acid).This study highlights a novel approach for enhancing DF utilization through fermentation,providing valuable insights into strategies for preventing obesity and metabolic diseases.
文摘The present study was conducted with an aim to scale up the production of iturin A using soybean curd residue (okara). Iturin A was produced by indigenous bacterial strain Bacillus subtilis RB14-CS through glass column reactor (GCR) under solid state fermentation (SSF) was characterized. The enhanced iturin A production was observed with respect to enhanced substrate bed height when SSF was conducted in Erlenmeyer flask. To check the effect of substrate bed height on iturin A production under SSF of okara, GCR was introduced. Substrate bed height of 15 cm was suitable for iturin A production which was about 2700 mg/kg wet substrate. The observed iturin A production by the aerobic bacteria Bacillus subtilis in nearly anaerobic condition in such high substrate bed for SSF is a wonderful finding for development of SSF system in future.
基金This research was funded by the Key Laboratory Research Open Fund of Shaanxi Provincial Department of Education(Grant No.17JS017)the Research Initial Fund of Shaanxi University of Science and Technology(Grant No.BJ15-29).
文摘In this study,a green,environmentally friendly method for rapid cellulose nanofribril(CNF)preparation with a significant cost advantage was developed.Pretreatment with a deep eutectic solvent(DES)synthesized from oxalic acid dihydrate and choline chloride(ChCl-O)was combined with various mechanical treatment methods to produce okara CNFs from agricultural waste,with different diameter distributions.The results showed that high-speed stirring produced CNFs with an average diameter of 27 nm.This method was advantageous because it consumed about 94%less energy than traditional high-pressure homogenization method.The DES recovery rate was more than 90%,and DES served as a highly effective treatment,indicating that DES pretreatment is an economical,convenient,and effective strategy for okara CNF preparation.
基金supported by the National Key Research and Development Program of China(2023YFD2100403)the Agricultural Science and Technology Innovation Program of Chinese Academy of Agricultural Sciences(CAAS-ASTIP-2021-OCRI)+2 种基金the Earmarked Fund for CARS-14,the Innovation Group Project of Hubei Province(2023AFA042)the Key Research Projects of Hubei Province(2020BBA045)the Knowledge Innovation Program of Wuhan-Basic Research(3562).
文摘Flaxseed milk coproduct(FMC)is a by-product of flaxseed milk.Okara is a by-product of processed soybean products.In this study,we investigated the quality of dough and Chinese steamed bread(CSB)with the addition of FMC and okara.We also examined the in vitro starch digestibility,expected glycemic index(eGI),starch crystallinity,and short-range order structure of CSB.The results showed that FMC and okara decreased the dough fluidity,formed a dense structure,and enhanced the mechanical properties of the dough.FMC and okara increased the hardness,gumminess,and chewiness of the CSB,while decreasing its cohesion and elasticity.The addition of FMC and okara improved the nutrient content of CSB and reduced the eGI from 75.86 to 51.56.FMC and okara altered the multiscale structure of starch,effectively shielding the amylase site of action,and limited the interaction between amylase and starch.This study provides a reference for the high-value utilization of oilseed processing by-products.
文摘γ-Aminobutyric acid(GABA)has been shown to have many beneficial functions and has received widespread attention.To broaden the application of GABA-rich fermentation supernatant,this study investigated the lipid-lowering capacity of GABA-rich supernatant from fermented okara(FOS-G)in vitro.The results showed that FOS-G improved the oxidative stress in OA-induced HepG2 cells by reducing the content of reactive oxygen species(ROS)and malondialdehyde(MDA).Furthermore,FOS-G improved the lipid accumulation in cells by reducing total cholesterol(TC)and triglyceride(TG).The results of Western blot showed that FOS-G exerted an ameliorative effect by activating the Keap1/Nrf2/HO-1 pathway and AMPK/SREBP-1 pathway.In particular,adipogenesis was inhibited by activating AMPK phosphorylation.The results showed that the therapeutic properties of FOS-G were directly related to its GABA content.In summary,FOS-G has a lipid-lowering capacity and can be used as a functional food ingredient for improving hyperlipidemia and non-alcoholic fatty liver disease(NAFLD).
文摘The authors regret that an error was identified in the content of this manuscript.While a correction is warranted,we emphasize that the main text and conclusions of the paper remain unaffected.The error concerns Tables 2 and 3.In Table 2,some values for the crude and true protein content of extracts from soybean okara were incorrect(Table 2B).A revised version of Table 2B with the correct crude and protein values is included below.The values of the crude and true protein yield remain unaffected.
文摘Evaluating the feeding value of wet okara as a protein supplement for lactating ewes with twin lambs was the objective. A 4 x 4 Latin square replicated 2 x(4 sheep, 4 treatments, 4 periods per square; 2 squares) was conducted to examine the influence of concentrate mix(okara or not) and type of forage(silage or hay) on ewe milk composition and growth of their lactating lambs. Treatment periods were 14 days(7 days adaptation and 7 days collection). Ewes(55 to 74.8 kg BW) were fed 1 of 4 diets: wheat middling and corn concentrate with mixed grass hay(TSH), okara and corn with mixed grass hay(OSH),soybean and wheat middlings with hay crop silage(TSS), and okara and corn with hay crop silage(OSS).Ewes fed hay diets had lower forage dry matter intakes than ewes fed silage. Intake of okara supplement was higher(P < 0.05) with OSH(3.64 kg/d) than with OSS(1.70 kg/d). There was no difference in supplement intake between TSH and TSS. There were no differences among diets for lamb daily gains or in ewe milk compositions among the diets. Okara is an effective source of protein for lactating ewes and their twin lambs.
基金supported by research grants from the Key Technologies for Industrial Production of Potato Starch Rice Cake(No.Talent Introduction Project of Natural Science Foundation of Guizhou University(2016)39)。
文摘The value-added utilization of okara is restricted by the large particle size and high cost of microfabrication means.In this study,the changes of particle size and dietary fiber content of okara treated with K_(2)CO_(3) are investigated,and the effects of micronized okara(MO)(0%,8%,16%,24%)on the physicochemical quality and in vitro starch digestion of rice tofu(RT)are further explored.The particle size of okara varied from 458.24μm to 37.06μm by being treated with K_(2)CO_(3).The quality results of microfined okara rice tofu(MO-RT)products showed that dietary fiber and yield increased gradually while whiteness decreased.In addition,texture profile analysis results revealed that MO enhanced the viscosity of RT,but decreased the hardness,cohesiveness and chewiness.SEM results revealed that MO(8%,16%)could combine well with starch gel.Meanwhile,adding MO significantly increased the resistant starch(RS)of RT and decreased the predicted glycemic index(p GI).XRD and FTIR indicated that the addition of MO increased the crystallization area and changed the multi-scale structure.Therefore,the present study proposed a low-cost and safe method of reducing the particle size of okara,and presented the potential to change the physicochemical quality and starch digestion of rice tofu.
基金supported by the National University of Singapore(R-160-000-B17-118)the National Research Foundation Singapore(R-160-000-006-281).
文摘The changes in physicochemical properties of pork jerkies with addition of biotransformed okara in comparison to untreated okara were evaluated.Our results affirmed that up to 10%(w/w)of biotransformed okara had no significant adverse effects on the baked pork jerkies in terms of hardness.In addition,this formulation had significantly higher redness,fat and carbohydrate/dietary fibre contents,but significantly lower yellowness,moisture,protein and ash contents than the jerkies with unfermented okara flour.There were also significant improvements in dimensional shrinkage and fat retention of all supplemented pork jerkies,with no statistically significant difference between the two types of okara flours used.Moreover,all analysed amino acids except arginine significantly increased in jerkies supplemented with biotransformed okara as compared to unfermented okara and control samples.Furthermore,biotransformed okara flour incorporation also led to potentially better flavour profile of pork jerkies compared to the unfermented okara flour formulation due to higher amounts of aroma-active pyrazines and the significant reduction of odd-odourants such as hexanal and 2-pentylfuran.Our findings may enable food manufacturers to gain cost benefits and insights for the development of more functional meat products using biotransformed okara flour as meat extenders.
基金supported by the National University of Singapore(R-160-000-B17-118)the National Research Foundation Singapore(R-160-000-006-281).
文摘Okara or soybean residue is a side-stream product of soybean processing generated in large quantities.However,okara is often underutilised as it is prone to spoilage and has a short shelf life.In this study,we explored the feasibility of biotransformation of okara through solid-state fermentation using probiotic Bacillus spp.to modify its nutritional value and flavour property.Two probiotic Bacillus species,namely Bacillus subtilis CU1(CNCM I-2745)and R0179,and Bacillus coagulans IS-2 and 123 were firstly screened.Further analyses were performed on the B.subtilis R0179 and B.coagulans 123 fermented okara due to their better growth after 24 h(10.28 and 9.24 log colony forming units(CFU)/g respectively).Our results showed that B.subtilis R0179 converted a significant portion of okara insoluble dietary fibre into soluble dietary fibre after fermentation,but not B.coagulans 123.In addition,the samples fermented with B.subtilis R0179 showed higher amounts of maltose,hemicellulosic sugars as well as aromatic,branched-chain and hydrophobic amino acids.Furthermore,the B.subtilis R0179 transformed okara had greater amounts of acetoin,carboxylic acids,pyrazines and branched-chain fatty acids,which may contribute to characteristic natto-like and cheesy flavour.Overall,our study shed light on the possibility of using probiotic bacilli to transform okara with enhanced nutritional value and flavour property,which may increase okara usage in foods.
基金the financial support from the Fourteenth five-year National Key Research and Development Program of China(2021YFD2100102)the National Natural Science Foundation of China(32072148).
文摘In response to the low utilization and poor emulsifying properties of insoluble soybean fiber(ISF)derived from okara,this work aimed to improve the structural-physicochemical properties of ISF by steam-cooking process through adjusting the pH,temperature and duration.The effects of soluble and insoluble fractions of ISF on its emulsifying properties were investigated.Increased temperature to 120◦C and prolonged durations of steam-cooking at pH 3 disintegrated the ISF matrix and reduced the aggregation,while notable aggregation was observed at pH 11 and 120◦C.The heightened steam-cooking intensity led to stronger hydrogen bonding within ISF,accompanied by the increase in crystallinity index from 26.7%-30.8%to 40.1%-44.2%.Additionally,there was a notable enhancement in gel-like properties,as evidenced by the elastic modulus of ISF suspensions increasing from 0.3-247.2 Pa to 1048.0-1355.0 Pa.The steam-cooking positively influenced the surface wettability and emulsifying properties of ISF,particularly evident by the near-neutral contact angle of ISF steam-cooked at 120◦C,resulting in emulsions with finer droplets.The microstructure and apparent viscosity of the emulsions were primarily influenced by the insoluble fractions,despite the higher capability of soluble fractions to reduce interfacial tension.The insoluble fractions prevented droplet aggregation by facilitating the formation of droplet clusters.Overall,steam-cooking improved the emulsifying properties of ISF by modulating composition and physicochemical properties,providing promising applications for ISF as food ingredients in emulsions and gels.
