2021
DOI: 10.1111/ijfs.15470
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Soybean okara: Effect of ultrasound on compositional and emulsifying properties

Abstract: High‐intensity ultrasound is widely used to modify the functional properties of macromolecules (proteins, polysaccharides, etc.) and to expand their range of potential applications. This work is aimed at studying the effects of ultrasound treatments on the composition of different soybean okara samples and their potential as an emulsifying agent. Defatted solvent‐free soybean flour (DSF) was extracted by adjusting dispersion to pH 9.0. Insoluble residues obtained after centrifugation were dried, and an unsonic… Show more

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Cited by 8 publications
(15 citation statements)
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References 43 publications
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“…During the overnight stage, the unfolded proteins would interact through their hydrophobic sites, leading to the formation of protein aggregates that precipitate (Ma et al, 2019;Vera et al, 2019). These results were in agreement with those observed by Moscoso Ospina et al (2021) in soybean okara, where the pretreatment with HIUS followed by a resting stage significantly increased the protein content. Additionally, the quinoa okara samples did not exhibit significant differences in fibre content.…”
Section: Total Dietary Fibre and Protein Contentsupporting
confidence: 89%
See 2 more Smart Citations
“…During the overnight stage, the unfolded proteins would interact through their hydrophobic sites, leading to the formation of protein aggregates that precipitate (Ma et al, 2019;Vera et al, 2019). These results were in agreement with those observed by Moscoso Ospina et al (2021) in soybean okara, where the pretreatment with HIUS followed by a resting stage significantly increased the protein content. Additionally, the quinoa okara samples did not exhibit significant differences in fibre content.…”
Section: Total Dietary Fibre and Protein Contentsupporting
confidence: 89%
“…These results were in agreement with those observed by Moscoso Ospina et al . (2021) in soybean okara, where the pretreatment with HIUS followed by a resting stage significantly increased the protein content. Additionally, the quinoa okara samples did not exhibit significant differences in fibre content.…”
Section: Resultsmentioning
confidence: 96%
See 1 more Smart Citation
“…A similar effect was observed in gluten‐free layer cakes by addition of 10%–20% of okara (Ostermann‐Porcel et al ., 2020). On the other hand, soy okara has shown surface activity, acting as an emulsifying agent and stabiliser (Moscoso Ospina et al ., 2022).…”
Section: Introductionmentioning
confidence: 99%
“…This new ingredient added to a wheat bread formulation leads to better characteristics (Juodeikiene et al ., 2021). In another study, sonication changes compositional and functional properties of okara expanding its functional range as emulsifier (Moscoso Ospina et al ., 2022). Thus, sonication could be appropriate to modify okara techno‐functional properties, increasing its spectrum of plausible applications.…”
Section: Introductionmentioning
confidence: 99%