Okara treated with high hydrostatic pressure assisted by Ultraflo® L: Effect on solubility of dietary fibre

Okara is an abundant and inexpensive by-product from soybean, rich in total dietary fibre (> 55% dry weight), but poor in soluble dietary fibre (SDF, < 5% dw). A combined method of high hydrostatic pressure (HHP) aided by the food grade enzyme Ultraflo® L was used for SDF maximization. At atmospheric pressure, incubation time was not a key factor, and a ratio of 1:40 (enzyme:Okara, v/w) was able to saturate the enzyme within 120-150 min. When HHP plus Ultraflo® L were applied, a synergy between both treatments was observed. Thus, at 600 MPa, 0.025% Ultraflo® L and 30 min treatment, soluble carbohydrate added up to 15.64 ± 0.32%, consisting of two peaks (9.14 ± 0.18 and 0.57 ± 0.01 kDa), determined by HPLC-ELSD. The combination of HHP plus Ultraflo® L on Okara improved the solubility of the dietary fibre, making it more suitable to be used in functional foods.

Bibliographic Details

Main Authors:	Pérez-López, Elena, Mateos-Aparicio, Inmaculada, Rupérez Antón, Pilar
Other Authors:	Eusko Jaurlaritza
Format:	artículo biblioteca
Published:	Elsevier 2016
Subjects:	Dietary fibre, Agrofood by-product, High hydrostatic pressure, Glucanase, Soybean, Okara,
Online Access:	http://hdl.handle.net/10261/171586 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100003086
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