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Developing Soybean Protein Gel-Based Foods from Okara Using the Wet-Type Grinder Method
Okara, a by-product of tofu or soymilk, is rich in dietary fibers (DFs) that are mostly insoluble. A wet-type grinder (WG) system was used to produce nanocellulose (NC). We hypothesized that the WG system would increase the dispersion performance and viscosity of okara. These properties of WG-treate...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7916012/ https://www.ncbi.nlm.nih.gov/pubmed/33562101 http://dx.doi.org/10.3390/foods10020348 |
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author | Arai, Yuya Nishinari, Katsuyoshi Nagano, Takao |
author_facet | Arai, Yuya Nishinari, Katsuyoshi Nagano, Takao |
author_sort | Arai, Yuya |
collection | PubMed |
description | Okara, a by-product of tofu or soymilk, is rich in dietary fibers (DFs) that are mostly insoluble. A wet-type grinder (WG) system was used to produce nanocellulose (NC). We hypothesized that the WG system would increase the dispersion performance and viscosity of okara. These properties of WG-treated okara improve the gel-forming ability of soybean proteins. Here, the suspensions of 2 wt% okara were treated with WG for different passages (1, 3, and 5 times). The particle size distribution (PSD) and viscosity of WG-treated okara decreased and increased, respectively, with different passages. The five-time WG-treated okara homogeneously dispersed in water after 24 h, whereas untreated okara did not. The breaking stress, strain, and water holding capacity of soybean protein isolate (SPI) gels increased upon the addition of WG-treated okara. This effect increased as the number of WG treatments increased. The breaking stress and strain of SPI gels to which different concentrations of the five-time WG-treated okara were added also increased with increasing concentrations of WG-treated okara. These results suggest that NC technology can improve the physicochemical properties of okara and are useful in the development of protein gel-based foods. |
format | Online Article Text |
id | pubmed-7916012 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-79160122021-03-01 Developing Soybean Protein Gel-Based Foods from Okara Using the Wet-Type Grinder Method Arai, Yuya Nishinari, Katsuyoshi Nagano, Takao Foods Article Okara, a by-product of tofu or soymilk, is rich in dietary fibers (DFs) that are mostly insoluble. A wet-type grinder (WG) system was used to produce nanocellulose (NC). We hypothesized that the WG system would increase the dispersion performance and viscosity of okara. These properties of WG-treated okara improve the gel-forming ability of soybean proteins. Here, the suspensions of 2 wt% okara were treated with WG for different passages (1, 3, and 5 times). The particle size distribution (PSD) and viscosity of WG-treated okara decreased and increased, respectively, with different passages. The five-time WG-treated okara homogeneously dispersed in water after 24 h, whereas untreated okara did not. The breaking stress, strain, and water holding capacity of soybean protein isolate (SPI) gels increased upon the addition of WG-treated okara. This effect increased as the number of WG treatments increased. The breaking stress and strain of SPI gels to which different concentrations of the five-time WG-treated okara were added also increased with increasing concentrations of WG-treated okara. These results suggest that NC technology can improve the physicochemical properties of okara and are useful in the development of protein gel-based foods. MDPI 2021-02-06 /pmc/articles/PMC7916012/ /pubmed/33562101 http://dx.doi.org/10.3390/foods10020348 Text en © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Arai, Yuya Nishinari, Katsuyoshi Nagano, Takao Developing Soybean Protein Gel-Based Foods from Okara Using the Wet-Type Grinder Method |
title | Developing Soybean Protein Gel-Based Foods from Okara Using the Wet-Type Grinder Method |
title_full | Developing Soybean Protein Gel-Based Foods from Okara Using the Wet-Type Grinder Method |
title_fullStr | Developing Soybean Protein Gel-Based Foods from Okara Using the Wet-Type Grinder Method |
title_full_unstemmed | Developing Soybean Protein Gel-Based Foods from Okara Using the Wet-Type Grinder Method |
title_short | Developing Soybean Protein Gel-Based Foods from Okara Using the Wet-Type Grinder Method |
title_sort | developing soybean protein gel-based foods from okara using the wet-type grinder method |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7916012/ https://www.ncbi.nlm.nih.gov/pubmed/33562101 http://dx.doi.org/10.3390/foods10020348 |
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