豆渣的适度欧姆场改性及其对物理化学性质、结构组织和功能特性的影响

Cao Zhongwen, Xie Chengcheng, Yang Cheng, Liu Xingyu, Meng Xiangren

School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China.

Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou 225127, China.

Foods. 2025 May 21;14(10):1833. doi: 10.3390/foods14101833.

This study employed ohmic heating to investigate its impact on the physicochemical properties, structural organization, and functional characteristics of okara. Ohmic heating was applied with different field strengths and holding times. After moderate ohmic treatment, the water-holding capacity, oil-holding capacity, and swelling capacity of okara increased by 51.11%, 88.89%, and 43.64%, respectively. The microstructure and secondary structure were improved. The total sugar and soluble dietary fiber content were enhanced. The levels of active substances such as total flavonoids and total phenols significantly increased, leading to improved antioxidant capacity. The properties of okara were influenced by the field strength and holding time. This study provides new insights for the processing and development of okara, particularly in the application of functional foods.

本研究采用欧姆加热来研究其对豆渣理化性质、结构组织和功能特性的影响。施加了不同场强和保持时间的欧姆加热。经过适度的欧姆处理后，豆渣的持水能力、持油能力和膨胀能力分别提高了51.11%、88.89%和43.64%。微观结构和二级结构得到改善。总糖和可溶性膳食纤维含量增加。总黄酮和总酚等活性物质的水平显著提高，导致抗氧化能力增强。豆渣的性质受场强和保持时间的影响。本研究为豆渣的加工和开发提供了新的见解，特别是在功能性食品的应用方面。