Physiological Functions of Okara and Its Application in Foods

[1]李华. 低脂高纤维大豆食品[J]. 农产品加工, 2011,8: 28-29.
[2]REDONDO-CUENCA A, VILLANUEVA-SUAMAJOSE M A, MATEOS-APARICIO I. Soybean seeds and its by-product okara as sources of dietary fibre Measurement by AOAC and Englyst methods[J]. Food Chemistry, 2008, 108: 1099-1105.
[3]MATEOS-APARICIO I, REDONDO-CUENCA A, VILLANUEVA-SUAREZ M J, et al. Pea pod,broad bean pod and okara, potential sources of functional compounds[J]. Food Science and Technology, 2010, 43: 1467-1470.
[4]刘成梅, 李资玲, 梁瑞红等. 膳食纤维的生理功能与应用现状[J]. 食品研究与开发, 2006, 27(1): 122-125.
[5]KUTOS T, GOLOB T, KAC M, et al. Dietary ?bre content of dry and processed beans[J]. Food Chemistry, 2003, 80: 231-235.
[6]JIMENEZ-ESCRIG A, TENORIO M D, ESPINOSA-MARTO S, et al. Health-Promoting Effects of a Dietary Fiber Concentrate from the Soybean Byproduct Okara in Rats[J]. Food Chemistry, 2008, 56: 7495-7501.
[7]LEVI F, PASCHEB C, LUCCHINI F, LA VECCHIAC C. Dietary ?bre and the risk of colorectal cancer[J]. European Journal of Cancer, 2001, 37: 2091-2096.
[8]LYNNETTE R. FEGUSON A, PHILIP J, et al. Studies on the role of specific dietary fibres in protection against colorectal cancer [J]. Mutation Research , 1996, 350: 173-184.
[9]SCHEPPACH W, LUEHRS H, Melcher R, et al. Antiin?ammatory and anticarcinogenic effects of dietary ?bre[J]. Clinical Nutrition Supplements, 2004, 1(2): 51-58.
[10]FERGUS L R, PHILPOTT M, KARUNASINGHE N. Dietary cancer and prevention using antimutagens[J]. Toxicology, 2004, 198: 147-159.
[11]AMIN, MUKHRIZAH O. Antioxidant capacity of methanolic and water extracts prepared from food-processing by-products[J]. Journal of the Science of Food and Agriculture, 2006, 86(5): 778-784.
[12]YOKOMIZO A, TAKENAKA Y, TAKENAKA T. Antioxidative Activity of Peptides Prepared from Okara Protein[J]. Food Science and Technology Research, 2002, 8(4): 357-359.
[13] FUKUDA M, SUGIHARA Y, ITO M, et al. Effects of Feeding with Okara on Plasma and Liver Lipid Levels in Rats[J]. Journal of the Japanese Society for Food Science and Technology, 2006, 53(4): 195-199.
[14]BEN-AVRAHAM S, HARMAN-BOEHM I, SCHWARZFUCHS D, et al. Dietary strategies for patients with type 2 diabetes in the era of multi-approaches; review and results from the Dietary Intervention Randomized Controlled Trial (DIRECT)[J]. Diabetes Research and Clinical Practice, 2009, 86: 41-48.
[15]BROWN L, ROSNER B, WILLET W W, et al. Cholesterol-lowering effects of dietary fiber: a meta-analysis[J]. American Journal of Clinical Nutrition, 1999, 69: 30-42.
[16]LECUMBERRI ELENA, GOYA L, MATEOS R, et al. A diet rich in dietary ?ber from cocoa improves lipid pro?le and reduces malondialdehyde in hypercholesterolemic rats[J]. Manuscript received October, 2006, 23(4): 332-341.
[17]MATSUMOTO K, WATANABE Y, YOKOYMA S I. Okara, Soybean Residue, Prevents Obesity in a Diet-Induced Murine Obesity Model[J]. 2007, 71(3): 720-727.
[18]SLAVIN J L. Dietary ?ber and body weight[J]. Nutrition, 2005, 21: 411-418.
[19]INGEBORG B, BETH O, ROBERT B, et al. Beans, as a source of dietary fiber, increase cholecystokinin and apolipoprotein B48 response to test meals in men[J]. Journal of Nutrition, 2001, 131(5): 1485-90.
[20]杨胜华, 杨华章. 胰高血糖素样肽-1及其类似物治疗2型糖尿病的优势[J]. 循证医学The Journal of Evidence-Based Medicine 2010, 10(6): 374-384.
[21]PETERS H P, BOERS H M, HADDEMAN E, et al. No effect of added β-glucan or of fructooligosaccharide on appetite or energy intake[J]. American Journal of Clinical Nutrition, 2009, 89: 58-63.
[22]王爱丽, 武庆斌, 孙庆林. 肠道菌群与肠道黏膜免疫系统的相互作用机制[J]. 中国微生态学杂志, 2009, 21(4): 382-384.
[23]DAVIS C D, MILNER J A. Gastrointestinal microflora, food components and colon cancer prevention[J]. Journal of Nutritional Biochemistry, 2009, 20: 743-752.
[24]MONTAGNE L, ARTURO-SCHAAN M, LE FLOC'H N, et al. Effect of sanitary conditions and dietary ?bre on the adaptation of gut microbiota after weaning[J]. Livestock Science, 2010, 133: 113-116.
[25]GREEN C J, Fibre in enteral nutrition[J]. Clinical Nutrition, 2001, 20: 23-39.
[26]KAZUKI S, M S, HIROSHI H, et al. Ingestion of Water-Soluble Soybean Fiber Improves Gastrectomy-Induced Calcium Malabsorption and Osteopenia in Rats[J]. Nutrition, 2002, 18: 636-642.
[27]BOZENA B, JADWIGA S. Relations between cadmium and magnesium and aronia fractional dietary fiber[J]. Food Chemistry, 2008, 107(1): 44-48.
[28]SERGUSCHENKO I, KOLENCHENKO E, KOLENCHENKO M. Low esterified pectin accelerates removal of lead ions in rats[J]. Nutrition Research, 2007, 27: 633-639.
[29]DOUWINA B, CAILLIE-BERTRAND M V, GAUWENBERGH R V, et al. Availabilities of Calcium, Iron, and Zinc From Dairy Infant Formulas Is Affected by Soluble Dietary Fibers and Modified Starch Fractions[J]. Nutrition, 2003, 19: 641-645.
[30]祝团结, 郑为完. 大豆豆渣的研究开发现状与展望[J]. 食品研究与开发, 2004, 25(4): 25-28.
[31]DESMOND K, TOOLE O. Characteristics and Use of Okara, the Soybean Residue from Soy Milk Productions-A Review[J]. Journal of Agricultural and Food Chemistry, 1999, 47: 363-371.
[32]陈霞, 赵贵兴, 孙子重.大豆加工副产物——豆渣及油脚的利用 [J]. 黑龙江农业科学, 2006, 6: 57-60.
[33]王苏闽. 豆渣膳食纤维对面团流变学特性的影响[J]. 安徽农业科学, 2010, 38(15): 8194-8196.
[34]邱芳萍, 关丽红, 田野. 长春工业大学学报[J]. 2003, 24(1): 1-2.
[35]SIMOES I. Okara as a Novel Prebiotic Ingredient in the Manufacture of a Probiotic Yogurt[D]. Columbia, University of Missouri-Columbia, 2004.[36]李晓, 晖沈涛, 潘俊杰. 豆渣固态发酵生产纳豆芽孢杆菌的研究[J]. 2007, 28(2): 40-41.
[37]C R REKHA G, VIJAYALAKSHMI. Accelerated fermentation of 'idli'batter using soy residue okara[J]. Journal of Food Science and Technology, 2011, 48(3): 329-334.
[38]KHARE S K.Citric Acid Production from Okara (soy-residue) by Solid-state Fermentation[J]. Bioresource Technology, 1995, 54: 323-325.
[39]AKIHIRO O, TAKASHI A. Use of Soybean Curd Residue,Okara,for the Solid State Substrate in the Production of a Lipopeptide Antibiotic,Iturin A,by Bacillus subtilis NB22[J]. Process Biochemistry, 1996, 31(8): 801-806.
[40]杜文娟, 鲁涛峰. 超临界二氧化碳萃取豆渣中的脂类物质的工艺研究[J]. 2011, 39(15): 95-95.
[41]廖劲松. 一种基于美拉德反应来制备功能性大豆多糖的方法: 中国, CN102120777A[P]. 2011-07-13.
[42]张强, 马齐, 徐升运等. 面包酵母B188发酵豆渣制备单细胞蛋白的研究[J]. 新疆农业科学, 2010, 47(1): 130-134.
[43]臧荣鑫, 杨具田, 潘和平. 非溶性大豆膳食纤维在面包中的应用研究[J]. 甘肃农业大学学报, 2003, 4: 422-426.
[44]杨君. 豆渣馒头的研制及营养分析[J]. 广东农工商职业技术学院学报, 2011, 27(2): 57-61.
[45]孙小凡, 杨依红. 豆渣膳食纤维保健面条烹煮品质特性研究[J]. 粮食加工, 2011, 35(1): 57-59.
[46]张锐利, 刘华英, 吕骥. 豆渣纤维蛋糕的研制[J]. 粮食加工, 2011, 36(3): 61-63.
[47]平兆顶, 朱阳平.豆渣饼干及其制备方法: 中国, CN102106361A[P]. 2011-06-29.
[48]张慜, 郑丹丹, 张慧霞等. 一种高膳食纤维含量的均质番茄酱的制作方法: 中国, CN102028187A[P]. 2011-04-27
[49]潘旭琳, 卞雪, 曹龙奎. 豆渣可食性膜的制备及性能研究[J]. 包装工程, 2011, 32(11): 34-37.
[50]汪洪涛. 一种豆渣保健谷物茶的制作方法: 中国, CN102125146A[P]. 2011-07-20.
[51]李洁, 王清章, 何明生. 豆渣“双维”饮料的研制[J]. 食品工业科技, 2005, 26(9): 111-113.
[52]MA C Y, LIU W S, KWOK K C, et al. Isolation and characterization of proteins from soymilk residue (okara)[J]. Food Research International, 1997, 29(8): 799-805.
[53]杜文娟, 鲁涛峰. 超临界二氧化碳萃取豆渣中的脂类物质的工艺研究[J]. 广州化工, 2011, 39(15): 95-96.
[54]罗松明. 板栗豆渣酥饼的工艺研究[J]. 食品工业, 2011, 8: 1-3.
[55]程永强, 清水直人, 木村俊范等. 超微处理豆渣制品添加对豆腐质地的影响[J]. 食品科学, 2004, 25: 47-50.

Physiological Functions of Okara and Its Application in Foods

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments

[1]	CHEN Xuehua, XU Xindong, WANG Qing, QI Pengxiang, CHEN Shan. Progress in Research on Cassava Starch-Based Film Materials [J]. FOOD SCIENCE, 2021, 42(9): 254-263.
[2]	TIAN Xiaoling, WANG Xiaoxi. Current Status of Mechanochemistry and Its Application Prospects in Wheat Milling [J]. FOOD SCIENCE, 2021, 42(9): 275-282.
[3]	NI Dawei, XU Wei, ZHANG Wenli, MU Wanmeng. Progress in Research on Microbial Inulosucrase and Its Applications in Foods [J]. FOOD SCIENCE, 2021, 42(7): 260-266.
[4]	ZHOU Yunling, WEI Na, HAO Xiaoxiu, WANG Zaiying, LI Yuhan. Progress in Application of Intelligent Packaging Technologies in Food Supply Chain [J]. FOOD SCIENCE, 2021, 42(7): 336-344.
[5]	ZHU Hanjian, LI Leibing, ZHENG Xin, LI Qin, MU Yang, XU Ning, HU Yong, WU Qian, LIU Zhijie, LI Wei, WANG Chao, ZHOU Mengzhou. Recent Progress in Understanding the Formation and Regulation of Lactic Acid Bacteria Biofilm and Its Application in Foods [J]. FOOD SCIENCE, 2021, 42(5): 296-304.
[6]	ZHAI Hongwen, FAN Sufang, WANG Juan, CAO Meirong, MA Junmei, REN Xiaowei, LI Qiang, ZHANG Yan. Recent Progress in Measurement Uncertainty and Its Application in Food Inspection and Detection [J]. FOOD SCIENCE, 2021, 42(5): 314-320.
[7]	WU Chen, JIANG Nan, TIAN Wenxue, WANG Ruhong, LUAN Binyu, SHI Haisu, WU Junrui, WU Rina, YUE Xiqing. Advances in the Application of Δ12/Δ15 Fatty Acid Desaturases in Fermented Foods [J]. FOOD SCIENCE, 2021, 42(3): 296-310.
[8]	ZHOU Ping, ZHENG Jie. Modification of Anthocyanins for Extended Application: A Review [J]. FOOD SCIENCE, 2021, 42(3): 346-354.
[9]	WANG Shaoyun, FENG Yamei, WU Jiulin, CHEN Xu, FENG Jiawen, SHI Xiaodan, CAI Xixi, ZHANG Fang. Formation Mechanism of Protein-Polysaccharide Multi-scale Complexes and Their Future Applications [J]. FOOD SCIENCE, 2021, 42(17): 1-9.
[10]	YANG Shuqiao, WANG Di, GAO Yanxiang. Progress in Undenatured Type II Collagen [J]. FOOD SCIENCE, 2021, 42(17): 343-349.
[11]	JIA Lei, XIANG Jiqian, YIN Hongqing, HE Hui, HOU Tao. Progress in Bioactive Selenium-Containing Peptides [J]. FOOD SCIENCE, 2021, 42(15): 346-355.
[12]	JIANG Nan, YAO Weirong, GAO Yuan, WANG Meng. Recent Progress in the Types and Applications of Polyphenol-Based Composite Materials [J]. FOOD SCIENCE, 2021, 42(13): 300-308.
[13]	ZOU Mouyong, HE Liqin, SUN Qixing, ZHU Xingui. Identification of 4-Ethylguaiacol Producing Yeast and Its Application in Soy Sauce Brewing [J]. FOOD SCIENCE, 2021, 42(12): 138-144.
[14]	WANG Siqi, HU Yanbo, ZHAI Liyuan, SHI Zenghui, ZHAO Jun. Extraction, Purification and Structure Analysis of Soluble Acidic Polysaccharides from Soybean Dregs [J]. FOOD SCIENCE, 2021, 42(10): 52-57.
[15]	ZHANG Manli, WANG Qiang, CHEN Bingyu, LIU Hongzhi. Progress in Methods for Improving the Emulsification Properties of Polysaccharides, Structure-Activity Relationship and Its Application in Foods [J]. FOOD SCIENCE, 2021, 42(1): 279-284.