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

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 o...

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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
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He, Yawen
Zou, Yanping
Liu, Zhuang
description 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.
doi_str_mv 10.1111/ijfs.12929
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The mSDF yield with chemical treatment (57.16%) was significantly (P &lt; 0.05) higher than that of physical treatment [homogenisation once (16.54%) or twice (42.02%)] in combination with cellulase treatment. All treatments improved swelling capacity of mSDF and promoted bile acid‐ and cholesterol‐absorption capacity, but enzymatic and chemical treatments decreased the total reducing power of mSDF, except homogenisation‐cellulase treatment (141.74 μm TE g−1). Therefore, homogenisation‐cellulase treatment may be the appropriate method to improve the SDF proportion and ameliorate the functionality of okara. The mSDF yield of modification on IDF of okara followed the order of chemical (57.16%)&gt;homogenization twice‐cellulase (42.02%)&gt;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. 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source Wiley; Oxford Open Access Journals
subjects Byproducts
Cellulase
Dietary fibre
Foods
Homogenizing
Ingredients
modification
Okara
physiochemical properties
physiological features
Soya beans
Water baths
title Modification of insoluble dietary fibres in soya bean okara and their physicochemical properties
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