Production, structural and functional characteristics of soluble dietary fiber from fermented okara by Penicillium expansum

Zhong Liang, Kecheng Li, Weiwei Huang, Zhaoxia Li, Xiaoqi Xu, Hong Xu, Sha Li

科研成果: 期刊稿件文章同行评审

30 引用 (Scopus)

摘要

Soluble dietary fiber (SDF), an important prebiotic, has attracted growing attention, due to its great health effects and wide application. This study focused on the preparation of SDF from fermented okara. The yield of SDF obtained through Penicillium expansum fermentation (FSDF) reached 45.63 % (w/w) under the optimal conditions (pH 6.7, inoculum size 9.5 %, and time 29 h) by response surface methodology, which were 1.92 and 4.43 times higher than those of phosphate-citric acid treatment and untreated okara. Infrared spectra and X-ray diffraction indicated that three SDFs had similar spectral distribution and crystalline region. Moreover, FSDF displayed looser and more porous microstructures. Meanwhile, the composition ratio of monosaccharides has changed. FSDF exhibited higher water solubility (97.46 %), glucose adsorption capacity (203.73 mg/g), sodium cholate adsorption capacity (13.07 mg/g), cholesterol adsorption capacity (6.69– 7.62 mg/g) and radical (ABTS+, hydroxyl and DPPH) scavenging capacity. Additionally, three SDFs didn't degrade by upper gastrointestinal tract and could improve the proportion of beneficial intestinal flora in vitro, such as Lactobacillus and Bifidobacterium. Overall, the FSDF prepared in this study was a functional ingredient with great potential in foods.

源语言英语
文章编号126621
期刊International Journal of Biological Macromolecules
253
DOI
出版状态已出版 - 31 12月 2023

指纹

探究 'Production, structural and functional characteristics of soluble dietary fiber from fermented okara by Penicillium expansum' 的科研主题。它们共同构成独一无二的指纹。

引用此