Ashaolu Tolulope Joshua, Zhao Guohua
College of Food Science, Southwest University, Chongqing 400715, China.
Foods. 2020 Jan 31;9(2):143. doi: 10.3390/foods9020143.
Okara is underutilized despite its numerous values explorable in food products. In this study, okara dietary fibre (ODF) was micronized and decorated with soy protein isolate (SPI) through a Maillard reaction by dry heating at 60 °C. The resulting ODF-SPI conjugates were thermally stable, hydrophilic rather than hydrophobic, and exhibited excellent Pickering emulsion stabilization potentials as indicated in their interfacial behaviour, microstructure, droplet sizes, emulsifying activity index (EAI) and emulsion stability index (ESI). In addition, the conjugates' structure-function relationships, amino acid profile, and emulsifying potentials are indicative of being employed in the formulation of emulsion-based foods or non-edible products.
豆渣尽管在食品中有许多可开发的价值，但目前尚未得到充分利用。在本研究中，对豆渣膳食纤维（ODF）进行了微粉化处理，并通过在60°C下干热的美拉德反应，用大豆分离蛋白（SPI）对其进行修饰。所得的ODF-SPI共轭物具有热稳定性，呈亲水性而非疏水性，并且从其界面行为、微观结构、液滴尺寸、乳化活性指数（EAI）和乳液稳定性指数（ESI）来看，表现出优异的Pickering乳液稳定潜力。此外，共轭物的结构-功能关系、氨基酸谱和乳化潜力表明其可用于基于乳液的食品或非食用产品的配方中。
