Modification of Insoluble Dietary Fiber in Okara by High Pressure Homogenization and High Hydrostatic Pressure and Functional Properties of the Modified Product

doi:10.7506/spkx1002-6630-201515016

Abstract

Abstract:

In this study, insoluble dietary fiber (IDF) from fresh okara was modified by high-pressure homogenization (HPH)
and high hydrostatic pressure (HHP) to improve its solubility. The physiochemical and physiological properties of the modified
product were analyzed. The results showed that the yield of modified soluble dietary fiber (mSDF) from HPH modification
under the optimal pressure (110 MPa) was approximately 32.86%, and the yield of mSDF from HHP modification under
400 MPa was 7.56%, suggesting that HPH was significantly better than HHP for improving the solubility of IDF (P < 0.05).
Both treatments could improve the physiochemical properties of SDF, and promote the absorption capacities for bile acids
and cholesterol, but decrease the antioxidant effect.

Key words: modification, high-pressure homogenization, high hydrostatic pressure, physiochemical properties;physiological properties, dietary fiber

CLC Number:

TS209

HUANG Suya, HE Yawen, QIAN Bingjun, ZOU Yanping, LIU Zhuang. Modification of Insoluble Dietary Fiber in Okara by High Pressure Homogenization and High Hydrostatic Pressure and Functional Properties of the Modified Product[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201515016.

[1]	HE Xiaoqin, LIU Xin, LI Weizhou, ZHAO Jichun, LI Fuhua, MING Jian. Modification of Dietary Fiber from Tartary Buckwheat Bran by Steam Explosion [J]. FOOD SCIENCE, 2021, 42(9): 46-54.
[2]	HUANG Linlin, ZHANG Yimin, ZHU Lixian, LIANG Rongrong, LUO Xin, CHENG Haijian, MAO Yanwei. Advances in Research of the Effects and Mechanisms of Protein Oxidation and Post-translational Modification on Meat Quality [J]. FOOD SCIENCE, 2021, 42(9): 241-247.
[3]	WU Yuchun, CHEN Xiaocao, ZHANG Qi, DING Yuting, ZHOU Xuxia. Stability Mechanism of Pickering Emulsion and Its Application in Food Industry: A Review [J]. FOOD SCIENCE, 2021, 42(7): 275-282.
[4]	ZHAI Yitan, BAI Yuxiang, LI Xiaoxiao, WANG Yu, QIU Lizhong, BIAN Xiliang, JIN Zhengyu. Preparation, Characterization, Physicochemical Property and Potential Application of Enzyme-Modified Starch: A Review [J]. FOOD SCIENCE, 2021, 42(7): 319-328.
[5]	ZHANG Qiyue, ZHANG Shikai, XI Liangqing, DU Haiyun, WU Peng. Effects of Different Extraction Methods on the Structure, Physicochemical and Functional Properties of Water-Soluble Dietary Fiber from Cherry Wine Dregs [J]. FOOD SCIENCE, 2021, 42(7): 98-105.
[6]	WU Xiaojuan, WU Wei. Effects of Protein Oxidation Induced by Rice Bran Rancidity on the Interfacial Properties of Rice Bran Albumin [J]. FOOD SCIENCE, 2021, 42(6): 8-15.
[7]	CHONG Fengting, HUANG Zizhen, TENG Jianwen, WEI Baoyao, HUANG Li, XIA Ning. Antioxidant Effect of Passion Fruit Peel and Its Effect on Inhibiting Glucose Absorption in Vitro and Regulating Intestinal Microflora Structure in Hyperglycemic Rats [J]. FOOD SCIENCE, 2021, 42(5): 193-200.
[8]	ZHOU Yiming, DU Lina, LI Yunlong, ZHOU Xiaoli, CHEN Zhidong. Effects of High Hydrostatic Pressure and Heat Treatment on Functional Properties of Buckwheat Protein [J]. FOOD SCIENCE, 2021, 42(5): 77-83.
[9]	JIANG Shu, TENG Junwei, LIU Zhenmin, ZHANG Juan. Effect of High Hydrostatic Pressure Treatment on the Texture, Rheology and Microstructure of Processed Cream Cheese [J]. FOOD SCIENCE, 2021, 42(5): 84-91.
[10]	ZHOU Ping, ZHENG Jie. Modification of Anthocyanins for Extended Application: A Review [J]. FOOD SCIENCE, 2021, 42(3): 346-354.
[11]	LIU Chengmei, JIANG Xinlin, LI Dongmei, ZHOU Lei, ZHONG Junzhen, JI Li, LUO Shunjing. Preparation and Antigenicity of Site-specific PEGylated Beta-lactoglobulin [J]. FOOD SCIENCE, 2021, 42(2): 1-7.
[12]	WENG Ruru, WEI Xinhui, LI Haozheng, LU Fuping, LI Yu. Progress in Microbial Synthesis of 2’-Fucosyllactose [J]. FOOD SCIENCE, 2021, 42(17): 248-254.
[13]	HU Chunlin, XIE Jing. Progress in Understanding the Effect of Protein Oxidation on the Eating Quality of Meat [J]. FOOD SCIENCE, 2021, 42(17): 275-281.
[14]	QIU Ju, ZHU Hong, WU Weijing. Regulatory Effect of Soluble and Insoluble Dietary Fiber from Tartary Buckwheat on Glucose and Lipid Metabolism in Diabetic Mice [J]. FOOD SCIENCE, 2021, 42(15): 129-135.
[15]	FAN Hongxiu, LI Yanxia, LIU Tingting, LIU Hongcheng, WANG Dawei, ZHANG Yanrong. Effect of Extrusion Treatment on the Rheological and Film Formation Properties of Corn Flour [J]. FOOD SCIENCE, 2021, 42(15): 89-98.

Modification of Insoluble Dietary Fiber in Okara by High Pressure Homogenization and High Hydrostatic Pressure and Functional Properties of the Modified Product

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments