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

Abstract

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 < 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.

Dietary Fibers from Fruits and Vegetables and Their Health Benefits via Modulation of Gut Microbiota

“…SDF also adsorbs and retains sugars, minerals, and fats. Moreover, SDF was found to be more beneficial to human health than IDF, in terms of reducing blood pressure, preventing gastrointestinal disorders, and protecting against cancer (Chawla & Patil, ; Huang, He, Zou, & Liu, ; J. Zhang, Wang, Yu, & Wu, ). The ratio of SDF and DF in the range of 30% to 50% is considered a well‐balanced proportion for the beneficial physiological effects associated with both fractions, such as intestinal physiology regulation and cholesterol lowering effect (Ajila, Bhat, & Prasada Rao, ).…”

“…SDF also adsorbs and retains sugars, minerals, and fats. Moreover, SDF was found to be more beneficial to human health than IDF, in terms of reducing blood pressure, preventing gastrointestinal disorders, and protecting against cancer (Chawla & Patil, 2010;Huang, He, Zou, & Liu, 2015;J. Zhang, Wang, Yu, & Wu, 2011).…”

Comparative study of chemical treatments in combination with extrusion for the partial conversion of wheat and sorghum insoluble fiber into soluble

“…Chemical methods use acid and alkali to solubilize the dietary fiber of cereals. The main factors involved in this treatment are amount of acid and alkali, temperature and reaction time (Huang, He, Zou, & Liu, ).…”

“…Chemical methods use acid and alkali to solubilize the dietary fiber of cereals. The main factors involved in this treatment are amount of acid and alkali, temperature and reaction time (Huang, He, Zou, & Liu, 2015). Englyst and Cummings (1984) used sulfuric acid and trifluoroacetic acid to hydrolyze hemicellulose.…”

Food research from China: a special issue for IJFST

“…few years. Many of these recent publications have been heavily cited such as work on fish utilisation Ge et al, 2015), new functional food ingredients Wang et al, 2015;Wu et al, 2015), wine science Jiang et al, 2015;Lu et al, 2015), cereal technology (Ding et al, 2015;Zhao et al, 2015) and novel food processing techniques (Ban et al, 2015;Huang et al, 2015;Liu et al, 2015;Yin et al, 2015;Zhang et al, 2015). Research has also focussed on the role of food materials in human health such as tea consumption , dairy products (Bi et al, 2015;Tian et al, 2015) and antioxidants from a wide range of sources Dong et al, 2015;He et al, 2015).…”