Structure, properties and potential bioactivities of high-purity insoluble fibre from soybean dregs (Okara)

Lyu, Bo; Wang, Huan; Swallah, Mohammed Sharif; Fu, Hongling; Shen, Yue; Guo, Zengwang; Tong, Xiaohong; Li, Yang; Yu, Hansong; Jiang, Lianzhou

doi:10.1016/j.foodchem.2021.130402

Cited by 56 publications

(36 citation statements)

References 38 publications

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“…Common hydrophobic groups include C-H stretching (-CH 3 or =CH 2 ), ethers (C-O), etc. A large number of hydrophobic groups were exposed during the IDF preparation via the enzymatic method (35), which was completely consistent with the results of the structural analysis in this study, the exposure of the above hydrophobic groups of IDFs enhances its oil holding capacity (24). This is consistent with the previous FT-IR Spectrum analysis results.…”

Section: Oil Holding Capacity Of Idf Of Four Edible Fungisupporting

confidence: 91%

“…This is consistent with the previous FT-IR Spectrum analysis results. The high excellent oil holding capacity is an important basis for the functional function of IDF, which can prevent fat from being overly absorbed in the intestine ( 24 ).…”

Section: Resultsmentioning

confidence: 99%

“…The starch digestion experiment in vitro was conducted according to the methods (22)(23)(24). First, 200 mg of IDF powder was accurately weighed and added into a 10 ml starch solution (4 g/100 ml) with 40 mg α-amylase.…”

Section: Starch Digestion Experiments In Vitromentioning

confidence: 99%

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Insoluble Dietary Fibers From By-Products of Edible Fungi Industry: Basic Structure, Physicochemical Properties, and Their Effects on Energy Intake

et al. 2022

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With the rapid development of the edible fungi industry in the world, especially in China, the resource utilization of edible fungi by-products has become an urgent problem for the industry's sustainable development. The waste residue of edible fungi after polysaccharide extraction by water accounts for a large proportion, which contains a large amount of water-insoluble dietary fiber (IDF). At present, the extracted residue is generally treated as fertilizer or solid waste, which not only pollutes the environment, but wastes resources too. In order to develop these by-products, expand their potential utilization in the food industry, the structure characterization, physicochemical properties, and the influence of IDF on dietary energy intake were studied. The IDF from the residues of polysaccharides extracted from four edible fungi was extracted using the Association of Official Analytical Chemists (AOAC) method. The results showed that IDF in the four kinds of edible fungi residues was similar in composition but different in texture. Cellulose and hemicellulose are the main IDF extracted from four kinds of edible fungi. Among them, Hericium erinaceus is the softest without obvious granular texture, following Lentinus edodes, while Ganoderma lucidum and Grifola frondosa have a relatively hard texture. The yield of four kinds of IDF from high to low came from Ganoderma lucidum, Hericium erinaceus, Lentinus edodes, and Grifola frondosa. Fourier transform IR (FTIR) and X-ray diffraction (XRD) spectra showed that the four IDFs had similar functional groups and all of them contained a large amount of cellulose. Physical and chemical analysis showed that all the four IDFs had certain water holding capacity, water binding capacity, and oil holding capacity. In-vitro digestion experiments showed that the four IDFs could inhibit the digestion of starch and fat to a certain extent. By-products of edible fungi are an ideal material for the recovery of IDFs, which have the potential to be processed into functional food materials due to their physicochemical properties and physiological functions.

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Section: Oil Holding Capacity Of Idf Of Four Edible Fungisupporting

confidence: 91%

Section: Resultsmentioning

confidence: 99%

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Insoluble Dietary Fibers From By-Products of Edible Fungi Industry: Basic Structure, Physicochemical Properties, and Their Effects on Energy Intake

et al. 2022

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“…Compared to SDF, IDF had rougher topography with obvious wrinkles, which might have been the result of different dietary fibers types. In the study of Lyu et al [31], the tissue state of high-purity insoluble fiber from soybean dregs showed hierarchical and low aggregation degree. The finding of Chen et al [32] revealed that wheat-soluble dietary fiber had a relatively flat and loose structure with a certain gap between fibers, whereas the surface of wheat-insoluble dietary fiber was irregular with a large number of cracks and small clumps.…”

Section: Sem Analysismentioning

confidence: 96%

Comparison the Structural, Physicochemical, and Prebiotic Properties of Litchi Pomace Dietary Fibers before and after Modification

et al. 2022

Foods

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Litchi pomace, a by-product of litchi processing, is rich in dietary fiber. Soluble and insoluble dietary fibers were extracted from litchi pomace, and insoluble dietary fiber was modified by ultrasonic enzymatic treatment to obtain modified soluble and insoluble dietary fibers. The structural, physicochemical, and functional properties of the dietary fiber samples were evaluated and compared. It was found that all dietary fiber samples displayed typical polysaccharide absorption spectra, with arabinose being the most abundant monosaccharide component. Soluble dietary fibers from litchi pomace were morphologically fragmented and relatively smooth, with relatively high swelling capacity, whereas the insoluble dietary fibers possessed wrinkles and porous structures on the surface, as well as higher water holding capacity. Additionally, soluble dietary fiber content of litchi pomace was successfully increased by 6.32 ± 0.14% after ultrasonic enzymatic modification, and its arabinose content and apparent viscosity were also significantly increased. Further, the soluble dietary fibers exhibited superior radical scavenging ability and significantly stimulated the growth of probiotic bacterial species. Taken together, this study suggested that dietary fiber from litchi pomace could be a promising ingredient for functional foods industry.

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“…FT-IR (Nicolet 5700, Thermo, USA) had a scanning wavelength of 4000–400 cm −1 , with a scanning resolution of 8 cm −1 over 64 scans. The spectra of CT and RT samples (freeze-dried and ungelatinized starch) were obtained, and following previously described procedures ( Correia, Cruz-Lopes, & Beirão-da-Costa, 2012 ; Li et al, 2021 ; Lyu et al, 2021 ).…”

Section: Methodsmentioning

confidence: 99%

Dry heat treatment induced the gelatinization, rheology and gel properties changes of chestnut starch

Liu

Pan

et al. 2022

Current Research in Food Science

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The effects of continuous dry heat treatment (CT) and repeated dry heat treatment (RT) on gel and structural properties of chestnut starch (CS) were investigated. CT and RT both reduced the swelling degree of starch and showed significant variations in pasting viscosity, viscoelasticity, gel strength and hardness varying from high to low after dry heat treatment, and CT was lower than that of RT. Neither dry heat treatment nor gelatinization produced new functional groups, and both reduced short-range ordered degree. There were significant decrease in spin-spin relaxation time (T 2 ) with dry heat treatment (CT and RT), which made the starch in the samples closely combine with water. These results are helpful to better understand the changes of physicochemical properties of starch gel products during dry heat treatment and provide some theoretical references for the application of CS in food industry.

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Structure, properties and potential bioactivities of high-purity insoluble fibre from soybean dregs (Okara)

Cited by 56 publications

References 38 publications

Insoluble Dietary Fibers From By-Products of Edible Fungi Industry: Basic Structure, Physicochemical Properties, and Their Effects on Energy Intake

Insoluble Dietary Fibers From By-Products of Edible Fungi Industry: Basic Structure, Physicochemical Properties, and Their Effects on Energy Intake

Comparison the Structural, Physicochemical, and Prebiotic Properties of Litchi Pomace Dietary Fibers before and after Modification

Dry heat treatment induced the gelatinization, rheology and gel properties changes of chestnut starch

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