Soybean okara: Effect of ultrasound on compositional and emulsifying properties

High‐intensity ultrasound is widely used to modify the functional properties of macromolecules (proteins, polysaccharides, etc.) and to expand their range of potential applications. This work is aimed at studying the effects of ultrasound treatments on the composition of different soybean okara samp...

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Bibliographic Details
Published in:International journal of food science & technology 2022-07, Vol.57 (7), p.3914-3923
Main Authors: Moscoso Ospina, Yeisson A., Porfiri, María C., Cabezas, Dario M.
Format: Article
Language:English
Subjects:
Centrifugation
Dispersion
Emulsifying agents
Flour
Food emulsion
interfacial properties
Macromolecules
Nutrient content
Okara
Polysaccharides
Proteins
Saccharides
Sonication
soybean polysaccharides
soybean protein
Soybeans
Storage proteins
Ultrasonic imaging
Ultrasound
ultrasound treatment
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Summary:High‐intensity ultrasound is widely used to modify the functional properties of macromolecules (proteins, polysaccharides, etc.) and to expand their range of potential applications. This work is aimed at studying the effects of ultrasound treatments on the composition of different soybean okara samples and their potential as an emulsifying agent. Defatted solvent‐free soybean flour (DSF) was extracted by adjusting dispersion to pH 9.0. Insoluble residues obtained after centrifugation were dried, and an unsonicated okara sample (UOK) was obtained. Furthermore, the soybean flour dispersion was subjected to treatment in a probe‐type ultrasonic homogeniser before or after the alkaline extraction process, thus producing SOK and OKS samples, respectively. The sonication process generated compositional and structural changes in okara soybeans. SOK had higher yield and protein content than UOK and OKS due to the insolubilisation of the glycinin (11S) fraction of soybean storage proteins. Due to these characteristics, the SOK sample showed the best emulsifying activity. Effects of ultrasound treatments on the composition and emulsifying properties of soybean okara.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.15470