Lei Ya-Ting, Meng Fan-Bing, Jiao Xiao-Lei, Tang Yuan-Mou, Wu Qi-Jun, Li Yun-Cheng
College of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China.
Neijiang Academy of Agricultural Sciences, Neijiang 641099, PR China.
Food Res Int. 2025 Jan;200:115445. doi: 10.1016/j.foodres.2024.115445. Epub 2024 Nov 29.
Whole utilization of okara has important economic value, but there are two technical barriers: coarse mouthfeel caused by insoluble dietary fiber (IDF) and undesirable "beany" off-odors. UV-A irradiation and/or microbial fermentation were used to modify okara. The results indicated that single and combined treatments increased the soluble dietary fiber (SDF) content. Saccharomyces cerevisiae fermentation (YUO), Lactiplantibacillus plantarum fermentation (LUO), and mixed fermentation (MUO) followed by UV-A irradiation of okara significantly reduced the IDF/SDF ratio to 2.48, 1.86 and 2.25, respectively. The modifications significantly reduced the lipid and total nitrogen contents and decreased the E-nose sensor values associated with beany odors. The combined treatment of microbial fermentation and UV-A irradiation partially destroyed the crystalline, resulting in a loose and porous surface, further enhanced the functional properties of water holding capacity, water solubility, antioxidant properties and cation exchange capacity. In particular, the DPPH and ABTS scavenging abilities of okara subject to microbial fermentation followed by UV-A irradiation were greater than that of other samples. These results indicate that the treatment sequence is very important for the functional properties of okara and microbial fermentation followed by UV-A irradiation is most conducive to improve the physicochemical properties and functionalities of okara.
豆渣的全利用具有重要的经济价值，但存在两个技术障碍：不溶性膳食纤维（IDF）导致的粗糙口感和不良的“豆腥味”。采用紫外线A（UV-A）照射和/或微生物发酵对豆渣进行改性。结果表明，单一处理和联合处理均提高了可溶性膳食纤维（SDF）含量。酿酒酵母发酵（YUO）、植物乳杆菌发酵（LUO）以及豆渣经UV-A照射后的混合发酵（MUO）显著降低了IDF/SDF比值，分别降至2.48、1.86和2.25。这些改性显著降低了脂质和总氮含量，并降低了与豆腥味相关的电子鼻传感器值。微生物发酵和UV-A照射的联合处理部分破坏了晶体结构，形成了疏松多孔的表面，进一步增强了持水能力、水溶性、抗氧化性能和阳离子交换能力等功能特性。特别是，经微生物发酵后再进行UV-A照射的豆渣对1,1-二苯基-2-三硝基苯肼（DPPH）和2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸（ABTS）的清除能力大于其他样品。这些结果表明，处理顺序对豆渣的功能特性非常重要，微生物发酵后再进行UV-A照射最有利于改善豆渣的理化性质和功能。
