Sequential extraction of polysaccharides from enzymatically hydrolyzed okara byproduct: Physicochemical properties and in vitro fermentability

Villanueva-Suárez, María José; Pérez-Cózar, María Luisa; Redondo-Cuenca, Araceli

doi:10.1016/j.foodchem.2013.03.066

Cited by 56 publications

(33 citation statements)

References 30 publications

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“…This finding might be mainly due to IL’s higher growth rate and higher substrate utilization than FL, leading to the increased production of organic acids (mainly lactic and acetic acids), which decreased the pH of soymilk, and precipitation was induced when the pIs of the soy proteins was reached (Pyo et al, 2005; Liu et al, 2009; Grygorczyk & Corredig, 2013; Chen et al, 2014). Moreover, the polysaccharides and their hydrolyzates in okara might also play an important role in the increase of viscosity of soymilk inoculated with IL (Villanueva-Suárez et al, 2013). …”

Section: Resultsmentioning

confidence: 99%

“…Okara is rich in dietary fibres (mainly insoluble dietary fibre), proteins, sugars, lipids, isoflavones, minerals and vitamins (O’Toole, 1999; Villanueva-Suárez et al, 2013). Different processing methods can have an influence in okara composition and profound effects on the microbiological quality.…”

Section: Introductionmentioning

confidence: 99%

“…In the Chinese processing method, soybeans are soaked, rinsed, and ground, and the okara is filtered off with no heat treatment; In contrast, the Japanese processing method uses heat treatment to the soaked and ground mixture, and the okara contained less amounts of soluble fibre components and more protein, because of a possible coagulation induced by heating, but have no influence in the insoluble dietary fibres (Espinosamartos & Rupérez, 2009). Because of the nutritive valve, blank taste and the absence of color, okara is suitable for the production of functional foods (Villanueva-Suárez et al, 2013). It has been confirmed that okara as a diet supplement shows the function of preventing obesity, increasing antioxidant status, reducing plasma cholesterol, maintaining a balanced intestinal flora, anti-hypertension and increasing calcium absorption and retention, etc (O’Toole, 1999; Jiménez-Escrig et al, 2008; Pérezlópez et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

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Soymilk residue (okara) as a natural immobilization carrier forLactobacillus plantarumcells enhances soymilk fermentation, glucosidic isoflavone bioconversion, and cell survival under simulated gastric and intestinal conditions

Xia

Wang

Liu

et al. 2016

PeerJ

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Cell immobilization is an alternative to microencapsulation for the maintenance of cells in a liquid medium. However, artificial immobilization carriers are expensive and pose a high safety risk. Okara, a food-grade byproduct from soymilk production, is rich in prebiotics. Lactobacilli could provide health enhancing effects to the host. This study aimed to evaluate the potential of okara as a natural immobilizer for L. plantarum 70810 cells. The study also aimed to evaluate the effects of okara-immobilized L. plantarum 70810 cells (IL) on soymilk fermentation, glucosidic isoflavone bioconversion, and cell resistance to simulated gastric and intestinal stresses. Scanning electron microscopy (SEM) was used to show cells adherence to the surface of okara. Lactic acid, acetic acid and isoflavone analyses in unfermented and fermented soymilk were performed by HPLC with UV detection. Viability and growth kinetics of immobilized and free L. plantarum 70810 cells (FL) were followed during soymilk fermentation. Moreover, changes in pH, titrable acidity and viscosity were measured by conventional methods. For in vitro testing of simulated gastrointestinal resistance, fermented soymilk was inoculated with FL or IL and an aliquot incubated into acidic MRS broth which was conveniently prepared to simulate gastric, pancreatic juices and bile salts. Survival to simulated gastric and intestinal stresses was evaluated by plate count of colony forming units on MRS agar. SEM revealed that the lactobacilli cells attached and bound to the surface of okara. Compared with FL, IL exhibited a significantly higher specific growth rate, shorter lag phase of growth, higher productions of lactic and acetic acids, a faster decrease in pH and increase in titrable acidity, and a higher soymilk viscosity. Similarly, IL in soymilk showed higher productions of daizein and genistein compared with the control. Compared with FL, IL showed reinforced resistance to simulatedgastric and intestinal stresses in vitro that included low pH, low pH plus pepsin, pancreatin, and bile salt. Our results indicate that okara is a new potential immobilization carrier to enhance the growth and glucosidic isoflavone bioconversion activities of L. plantarum in soymilk and improve cell survivability following simulated gastric and intestinal conditions.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Soymilk residue (okara) as a natural immobilization carrier forLactobacillus plantarumcells enhances soymilk fermentation, glucosidic isoflavone bioconversion, and cell survival under simulated gastric and intestinal conditions

Xia

Wang

Liu

et al. 2016

PeerJ

View full text Add to dashboard Cite

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“…Of note, this process is not combined with the ions, but to exchange the ions and change the ion concentration instantaneously. Thus, it exerts an effect on diluting the concentration, extending the conversion time and providing a buffer environment (Villanueva-Suárez et al 2013). Formation of cation complexes with acidic polysaccharides is reflected in their effects on mineral balance, electrolyte absorption, and heavy metal toxicity (Grant et al 1973).…”

Section: Determination Of the Cation-exchange Capacitymentioning

confidence: 99%

Physicochemical and Bioactive Properties of Soluble Dietary Fibers from Blasting Extrusion Processing (BEP)-Extruded Carrot Residues

Gao

Yan

et al. 2015

Food Bioprocess Technol

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A 50 % increase in the content of water-soluble dietary fibers from carrot residues (CRSDF) was obtained by a novel blasting extrusion processing (BEP) with improved water holding capacity and oil retention capacity. A neutral polysaccharide (CRSDF-2) was successfully separated by a DEAE-52-cellulose column chromatography system. The results of high-performance liquid chromatography (HPLC) and gas chromatography (GC) showed that CRSDF-2 contained four sorts of monosaccharides: arabinose, xylose, glucose, and galactose with a molar ratio of 0.58:1.50:1.0:2.02. The average molecular weight of CRSDF-2 was estimated to be approximately 5.98 × 10 4 Da. Moreover, it was illustrated that CRSDF displayed a high cation-exchange capacity and a high adsorption capacity for Pb cation. Furthermore, CRSDF was capable of binding sodium deoxycholate sodium cholate, sodium deoxycholate, and sodium taurocholate. CRSDF could be potentially used as a promising ingredient in functional food and pharmaceutical industries.

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“…Food industries are focused on finding new raw materials to improve the quality of their products, and for that reason, the functional properties are important to reduce costs. Even though, okara is frequently treated as an industrial waste, yet due to its peculiar composition, it could be used in the food industry to confer increased nutritional and functional properties to food products (Villanueva-Suárez et al, 2013). Keeping this in view, the present study was aimed to assess the antioxidant, nutritional and functional properties of okara and compare it with soybean, a most widely used legume crop worldwide.…”

Section: Introductionmentioning

confidence: 99%

Comparative assessment of antioxidant, nutritional and functional properties of soybean and its by-product okara

Ambawat¹,

Khetarpaul²

2018

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Soybean is considered as functional food due to various bioactive components present in it. In the present study, antioxidants, nutrient composition and functional properties of okara (soybean milk residue) were compared to soybean. The study revealed that okara possessed good antioxidant activity, i.e., total phenolic content (122.57 mg gallic acid/100 g) and DPPH free radical scavenging activity (41.46 %). It also contained considerable concentrations of protein (24.79 g/100 g) and fat (10.52 g/100 g), although less than those of soybean. The total dietary fibre content of okara (58.21 g/100 g) was more than double the dietary fibre of soybean (24.75 g/100 g). Insoluble dietary fibre (46.64 g/100 g) was the major fraction in okara and remaining was the soluble dietary fibre. Okara had significantly lower phytic acid content (843.33 mg phytic acid per 100 g) and higher in vitro protein digestibility (68.26%) than soybean. Among minerals, total calcium (346.93 mg/100 g) and phosphorus (480.17 mg/100 g) were significantly higher in okara, while, potassium, iron and zinc contents were also in remarkable amounts. The availability of minerals was maximum in okara. In addition, okara had significantly higher water absorption (9.47 ml/g) and swelling (9.33 ml/g) capacity, whereas, lower oil absorption capacity (0.26 ml/g) and bulk density (0.21 g/ml) as compared to soybean. Thus, okara is a valuable by-product and can be considered as a potential source of value addition for food industry due to its promising antioxidants, nutritional and functional properties.

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Sequential extraction of polysaccharides from enzymatically hydrolyzed okara byproduct: Physicochemical properties and in vitro fermentability

Cited by 56 publications

References 30 publications

Soymilk residue (okara) as a natural immobilization carrier forLactobacillus plantarumcells enhances soymilk fermentation, glucosidic isoflavone bioconversion, and cell survival under simulated gastric and intestinal conditions

Soymilk residue (okara) as a natural immobilization carrier forLactobacillus plantarumcells enhances soymilk fermentation, glucosidic isoflavone bioconversion, and cell survival under simulated gastric and intestinal conditions

Physicochemical and Bioactive Properties of Soluble Dietary Fibers from Blasting Extrusion Processing (BEP)-Extruded Carrot Residues

Comparative assessment of antioxidant, nutritional and functional properties of soybean and its by-product okara

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