Physical, chemical, and techno-functional properties of soy okara powders obtained by high pressure homogenization and alkaline-acid recovery

Plazzotta, Stella; Moretton, Martina; Calligaris, Sonia; Manzocco, Lara

doi:10.1016/j.fbp.2021.04.017

Cited by 19 publications

(9 citation statements)

References 37 publications

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“…The swelling and water retention capacities of okara fibres have been actually claimed to support their potential application as texturing additives 26 . On the other hand, okara proteins would chemically stabilize the oil–water interface, in agreement with literature data showing their good emulsifying performance 5 . Finally, complexes of fibres and proteins would act as Pickering agents, creating a physical adsorption layer at the oil–water interface, further contributing to the observed oil structuring capability of okara.…”

Section: Resultssupporting

confidence: 74%

“…Proteins and fibres extracted from okara have been demonstrated to exert interesting emulsifying properties 5,16 . Based on this evidence, it can be inferred that the fibre–protein wet okara matrix could be used to emulsify liquid oil, leading to its structuration.…”

Section: Introductionmentioning

confidence: 99%

“…Since okara is most commonly separated from the soy bean processing line after grinding and thermal treatment, the proteins found in okara are partially denatured and strongly entrapped in the insoluble fibrous matrix 1 . The main okara proteins – 7S globulin and 11S globulin – have been reported to present excellent nutritional value 4 and significant emulsifying properties 5 . Despite its interesting structure and composition, okara is still scarcely used in the preparation of food, being mostly used for animal feeding, composted into fertilizers or landfilled 6 .…”

Section: Introductionmentioning

confidence: 99%

“…1 The main okara proteins -7S globulin and 11S globulinhave been reported to present excellent nutritional value 4 and significant emulsifying properties. 5 Despite its interesting structure and composition, okara is still scarcely used in the preparation of food, being mostly used for animal feeding, composted into fertilizers or landfilled. 6 Alternatively, okara is fractionated to obtain proteins applied in human foods, 7 which, however, leads to the formation of a wet fibre residue.…”

Section: Introductionmentioning

confidence: 99%

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Upcycling soy processing waste (okara) into structured emulsions for fat replacement in sweet bread

2022

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BACKGROUND Okara is the main waste of soy processing and represents a large economic and environmental burden. Nevertheless, the fibre and protein content of okara supports the upcycling of this critical waste. This study aimed at assessing the potentialities of okara as an innovative oil‐structuring ingredient. RESULTS Structured emulsions containing up to 520 g oil kg−1 and having oil holding capacity higher than 75% were prepared by high‐shear mixing of okara with liquid oil. Microstructural analysis showed that the oil phase was evenly distributed in the okara matrix, probably due to the emulsification ability of the okara fibre–protein network. The performance of okara structured emulsions as palm margarine replacer were tested in the preparation of sweet bread. Okara emulsions (500 g oil kg−1) resulted not only in a significant reduction of saturated fatty acids (>50%), but also in an increased protein and fibre content. Compared to the use of liquid oil solely, okara emulsions allowed reducing the oil released from bread loaf. Bread containing okara emulsion also presented physical and sensory properties similar to those of palm margarine bread, the only exception being a more perceivable oiliness and rancid defect, which are, however, easily preventable by applying appropriate formulation strategies. CONCLUSION The use of okara as innovative ingredient for oil structuring would answer the current demand for sustainable heathy diets, based on clean‐label foods with low‐saturated fat content, and increased protein and fibre supply. This approach would also allow the complete upcycling of this critical waste. © 2022 Society of Chemical Industry.

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Section: Resultssupporting

confidence: 74%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Upcycling soy processing waste (okara) into structured emulsions for fat replacement in sweet bread

2022

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“…For instance, HPH has been recently proposed as an effective tool to induce structural changes in proteins, enhancing their functional properties. HPH has been demonstrated to improve the functional properties of potato, 128 lentil, 129 faba bean, 130 myofibrillar, 131 soy, 132,133 kidney beans, 66 and pea. 134 Similarly, PEF treatments were studied as feasible technique to change protein structure and functionality.…”

Section: Designing Food Structures To Tackle Elderly Needsmentioning

confidence: 99%

Designing food for the elderly: the critical impact of food structure

et al. 2022

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Structure, functional and physicochemical properties of lotus seed protein under different pH environments

Zhong,

Li,

Sun

et al. 2024

J Sci Food Agric

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BACKGROUDThis study investigated the structure, functional and physicochemical properties of lotus seed protein (LSP) under different pH environments. The structures of LSP were characterized by sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE), fourier transform infrared spectroscopy (FTIR), zeta potential, particle size distributions, free sulfhydryl and rheological property. The functional and physicochemical properties of LSP were characterized by color, foaming property, emulsification property, solubility, oil holding capacity (OHC), water holding capacity (WHC), differential scanning calorimetry analysis (DSC) and surface hydrophobicity.ResultsLSP was mainly composed of 8 subunits (18 kDa, 25 kDa, 31 kDa, 47 kDa, 51 kDa, 56 kDa, 65 kDa and 151 kDa), in which the richest band was 25 kDa. FTIR results showed that LSP had high total contents of α‐helix and β‐sheet (44.81%–46.85%) in acidic environments. Meanwhile, there were more β‐structure and random structure in neutral and alkaline environments (pH 7.0 and 9.0). At pH 5.0, LSP had large particle size (1576.98 nm), high emulsion stability index (91.43 min), foaming stability (75.69%), water holding capacity (2.21 g g−1), but low solubility (35.98%), free sulfhydryl content (1.95 μmol g−1) and surface hydrophobicity (780). DSC analysis showed the denaturation temperatures (82.23°C) of LSP at pH 5.0 was higher than those (80.10°C, 80.52°C, 71.82°C) at pH 3.0, 7.0, 9.0. The analysis of rheological properties showed that LSP gel had high stability and great strength in alkaline environment.ConclusionThe findings were anticipated to serve as a valuable reference for the implementation of LSP in the food industry.This article is protected by copyright. All rights reserved.

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Physical, chemical, and techno-functional properties of soy okara powders obtained by high pressure homogenization and alkaline-acid recovery

Cited by 19 publications

References 37 publications

Upcycling soy processing waste (okara) into structured emulsions for fat replacement in sweet bread

Upcycling soy processing waste (okara) into structured emulsions for fat replacement in sweet bread

Designing food for the elderly: the critical impact of food structure

Structure, functional and physicochemical properties of lotus seed protein under different pH environments

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