Effects of electron beam irradiation treatment on the structural and functional properties of okara insoluble dietary fiber. (11th August 2022)

• Record Type: Journal Article
• Authors: Feng, Xumei; Chen, Hua; Liang, Yaru; Geng, Mengjie; He, Mingyu; Huang, Yuyang; Li, Yang; Teng, Fei
• Is Part Of: Journal of the science of food and agriculture. Volume 103:Number 1(2023)
• Page Start: 195
• Page End: 204
• Publication Date: 2022-08-11
• Subjects: insoluble dietary fiber -- okara -- electron beam irradiation -- structure -- adsorption capacity; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.12131
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: BACKGROUND: Insoluble dietary fiber (IDF) has beneficial physiological effects, such as the promoting of intestinal peristalsis, the improving of intestinal flora, and the absorbing of some harmful substances. Okara, a byproduct of soybean processing, is a potential source of IDF. But the larger particle size and poor water solubility of okara IDF have adverse effects on sensory properties and functional characteristics. Therefore, we used an emerging type of physical method is electron beam irradiation (EBI) to modify okara, and investigated that the effects of EBI doses on the structure and functional properties of okara IDF. RESULTS: It was found that the electron beam treatment damaged the crystalline structure of IDF. Observation of the surface of EBI‐treated IDF revealed a loose and porous morphology rather than the typical smooth structure. At a dose of 6 kGy, a smallest particle size and largest specific surface area of IDF was obtained, and these factors increased the apparent viscosity of an IDF dispersion. The water holding capacity, swelling capacity and the oil holding capacity upon irradiation at 6 kGy increased 74.13%, 84.76% and 41.62%, respectively. In addition, the capacity for adsorption of cholesterol, sodium cholate, glucose and nitrite ion were improved after electron beam treatment. CONCLUSION: The modified okara IDF showed improved particle sizes and hydration properties, and these changes correlated with an improvement to the rough taste of IDF and improvements to the texture and storage period upon supplementation into food. © 2022 Society of Chemical Industry.