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

作者：Huang, Suya^*; He, Yawen; Zou, Yanping; Liu, Zhuang

来源：International Journal of Food Science and Technology, 2015, 50(12): 2606-2613.

DOI：10.1111/ijfs.12929

• Dietary fibre
• modification
• okara
• physiochemical properties
• physiological features

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 degrees C for 90-150 min], chemical [water bath of 1-3 h, water bath temperature of 50-90 degrees 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 < 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 mu M TE g(-1)). Therefore, homogenisation-cellulase treatment may be the appropriate method to improve the SDF proportion and ameliorate the functionality of okara.

• 出版日期2015-12
• 单位上海交通大学