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Developing Soybean Protein Gel-Based Foods from Okara Using the Wet-Type Grinder Method.

Yuya Arai1, Katsuyoshi Nishinari2, Takao Nagano1

  • 1Department of Food Science, Faculty of Bioresources and Environmental Sciences, Ishikawa Prefectural University, 1-308, Suematsu, Nonoich 921-8836, Japan.

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|February 10, 2021
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Summary

Okara, a soy by-product, was processed using nanocellulose (NC) technology to enhance its properties. This improved okara

Keywords:
heat-induced gelnanocellulosesokarasoy protein isolatewet-type grinder

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Area of Science:

  • Food Science
  • Materials Science
  • Biotechnology

Background:

  • Okara, a byproduct of soy processing, is rich in dietary fibers.
  • Insoluble dietary fibers in okara limit its dispersion and functionality.
  • Nanocellulose (NC) technology offers potential for modifying biomass properties.

Purpose of the Study:

  • To investigate the effect of nanocellulose (NC) technology on the physicochemical properties of okara.
  • To evaluate the impact of WG-treated okara on the gel-forming ability of soybean protein isolate (SPI).
  • To explore the application of NC-modified okara in food product development.

Main Methods:

  • Okara suspensions were treated using a wet-type grinder (WG) system for 1, 3, and 5 passages.
  • Particle size distribution (PSD) and viscosity of treated okara were analyzed.
  • Soybean protein isolate (SPI) gels were prepared with varying concentrations of WG-treated okara.
  • Mechanical properties (breaking stress, strain) and water holding capacity of SPI gels were measured.

Main Results:

  • WG treatment reduced okara particle size and increased viscosity, with effects intensifying with more passages.
  • Five-time WG-treated okara exhibited homogeneous dispersion in water, unlike untreated okara.
  • Addition of WG-treated okara significantly enhanced the breaking stress, strain, and water holding capacity of SPI gels.
  • These improvements in gel properties correlated positively with the number of WG treatments and concentration of treated okara.

Conclusions:

  • Nanocellulose (NC) technology effectively improves the dispersion and physicochemical properties of okara.
  • WG-treated okara enhances the gel-forming ability and texture of soybean protein isolate (SPI) gels.
  • NC-modified okara shows promise as a functional ingredient in the development of protein gel-based foods.