文章基本信息

标题：Developing Soybean Protein Gel-Based Foods from Okara Using the Wet-Type Grinder Method
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作者：Yuya Arai ; Katsuyoshi Nishinari ; Takao Nagano 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：2
页码：348
DOI：10.3390/foods10020348
出版社：MDPI Publishing
摘要：Okara, a by-product of tofu or soymilk, is rich in dietary fibers (DFs) that are mostly insoluble. A wet-type grinder (WG) system was used to produce nanocellulose (NC). We hypothesized that the WG system would increase the dispersion performance and viscosity of okara. These properties of WG-treated okara improve the gel-forming ability of soybean proteins. Here, the suspensions of 2 wt% okara were treated with WG for different passages (1, 3, and 5 times). The particle size distribution (PSD) and viscosity of WG-treated okara decreased and increased, respectively, with different passages. The five-time WG-treated okara homogeneously dispersed in water after 24 h, whereas untreated okara did not. The breaking stress, strain, and water holding capacity of soybean protein isolate (SPI) gels increased upon the addition of WG-treated okara. This effect increased as the number of WG treatments increased. The breaking stress and strain of SPI gels to which different concentrations of the five-time WG-treated okara were added also increased with increasing concentrations of WG-treated okara. These results suggest that NC technology can improve the physicochemical properties of okara and are useful in the development of protein gel-based foods.
关键词：okara; wet-type grinder; nanocelluloses; soy protein isolate; heat-induced gel okara ; wet-type grinder ; nanocelluloses ; soy protein isolate ; heat-induced gel