Preparation and characterization of emulsion gels stabilized by adequately preprocessed insoluble soybean fiber from <i>okara</i>

Huang, Lihua; Cai, Yongjian; Su, Jiaqi; Zhao, Mouming; Zhao, Qiangzhong; Meeren, Paul Van der

doi:10.1039/d3sm00189j

Soft Matter

2023

DOI: 10.1039/d3sm00189j

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Preparation and characterization of emulsion gels stabilized by adequately preprocessed insoluble soybean fiber from okara

Lihua Huang

Yongjian Cai

Jiaqi Su

et al.

Abstract: Emulsion gels as soft materials were formulated by insoluble soybean fiber (ISF) assembled from okara in this study. Steam explosion on okara (ISFS) transformed the insoluble fiber in the original...

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Cited by 5 publications

References 47 publications

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Effects of physical method and enzymatic hydrolysis on the properties of soybean fiber‐rich stabilizer for oil in water emulsions

Huang,

Cai,

Zhao

et al. 2023

J Sci Food Agric

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BACKGROUNDOkara is a by‐product from the soybean industry and an abundant resource of insoluble soybean fiber (ISF). ISF with various properties could be obtained by different extraction methods. It is an attractive option to utilize okara by taking advantage of ISF as an emulsifier or stabilizer.RESULTSCompared with the untreated ISF (ISFUT), superfine grinding reduced the particle size and viscosity of ISF (ISFSG). Steam explosion increased the water solubility from 17.5% to 51.7% but decreased the water holding capacity and swelling capacity of ISF (ISFSE) from 15.0 and 14.0 g/g to 4.2 and 3.3 g/g, respectively. Emulsions prepared by ISFUT and ISFSG before or after enzymatic hydrolysis presented large oil droplets and were unstable. Although emulsions prepared by ISFSE after enzymatic hydrolysis (ISFSE‐E) showed flocculation, the volume‐weighted average diameter (19.7 μm) were the smallest while the viscosity and viscoelastic modulus were the highest, and exhibited excellent physical stability during storage.CONCLUSIONISF obtained by physical and hydrolysis treatment displayed diverging physicochemical properties while ISF prepared by steam explosion‐enzymatic hydrolysis presented the best potential to stabilize emulsions. The present study could provide novel information about the utilization of okara by the application of ISF as an emulsifier or stabilizer. © 2023 Society of Chemical Industry.

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Effects of physical method and enzymatic hydrolysis on the properties of soybean fiber‐rich stabilizer for oil in water emulsions

Huang,

Cai,

Zhao

et al. 2023

J Sci Food Agric

Self Cite

View full text Add to dashboard Cite

show abstract

Characteristics of insoluble soybean fiber (ISF) concentrated emulsions: Effects of pretreatment on ISF and freeze–thaw stability of emulsions

et al. 2023

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Recent advance in the valorization of soy-based by-products: Extraction, modification, interaction and applications in the food industry

Huang,

Cai,

Fang

et al. 2024

Food Hydrocolloids

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Preparation and characterization of emulsion gels stabilized by adequately preprocessed insoluble soybean fiber from okara

Abstract: Emulsion gels as soft materials were formulated by insoluble soybean fiber (ISF) assembled from okara in this study. Steam explosion on okara (ISFS) transformed the insoluble fiber in the original...

Cited by 5 publications

References 47 publications

Effects of physical method and enzymatic hydrolysis on the properties of soybean fiber‐rich stabilizer for oil in water emulsions

Effects of physical method and enzymatic hydrolysis on the properties of soybean fiber‐rich stabilizer for oil in water emulsions

Characteristics of insoluble soybean fiber (ISF) concentrated emulsions: Effects of pretreatment on ISF and freeze–thaw stability of emulsions

Recent advance in the valorization of soy-based by-products: Extraction, modification, interaction and applications in the food industry

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