Modification of insoluble dietary fibres in soya bean okara and their physicochemical properties

• Published in: International journal of food science & technology 2015-12, Vol.50 (12), p.2606-2613
• Main Authors: Huang, Suya, He, Yawen, Zou, Yanping, Liu, Zhuang
• Format: Article
• Language: English
• Subjects: Byproducts; Cellulase; Dietary fibre; Foods; Homogenizing; Ingredients; modification; Okara; physiochemical properties; physiological features; Soya beans; Water baths
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.12929

Summary The changes in physicochemical and physiological properties of modified soluble dietary fibre (mSDF) in the okara using enzymatic [cellulase/substrates ratio of 2.0–6.0% (w/w) at 50 °C for 90–150 min], chemical [water bath of 1–3 h, water bath temperature of 50–90 °C, Na2HPO4 concentration of 0.1–0.9% and sample/reagent radio (S/R) of 1:40–1:60 (w/v)] and physical (homogenised once or twice under the optimal cellulase treatment condition) treatments were evaluated. The mSDF yield with chemical treatment (57.16%) was significantly (P homogenization twice‐cellulase (42.02%)>homogenization once‐cellulase (16.54%). And the obtained mSDF of three treatments increased the asorption on bile acid and cholesterol, but chemical and cellulase treatments could decrease the antioxidant capacity. This study provide a theoretical basis for future studies on IDF modification and are valuable to the food industry for producing new food supplements or functional food ingredients from soya bean processing by‐products.