Effect of different treatments on structure and hypoglycemic properties of okara dietary fibers
LI Jing1, WU Congcong1, YE Qin2, TANG Qiwen1, MENG Xianghe1*, NIE Xiaohua1*
1(College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014,China) 2(Institute of Food Science,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,China)
Abstract: Water-insoluble dietary fiber (WIDF) and acid-alkali insoluble dietary fiber (AAIDF) from okara were treated by superfine grinding and colloid milling respectively in order to explore the changes in their structure and physicochemical properties. Glucose adsorption capacity, glucose dialysis delay index and amylase inhibition were used to characterize their in vitro hypoglycemic properties. The results showed that both superfine grinding and colloid milling could improve the physicochemical properties of WIDF and AAIDF (including water holding capacity, oil holding capacity and swelling capacity) (P<0.05), along with the obvious decreases in size and zeta potential. Scanning electron microscopic images demonstrated that superfine grinding and colloid milling destroyed the structures of these two dietary fibers to different degrees. Moreover, the treatment of superfine grinding and colloid milling, especially the latter, could significantly improve the in vitro hypoglycemic properties of the two dietary fibers. Therefore, colloid milling might be an effective method to improve the functionality of fiber foods, especially hypoglycemic properties. These results provide a theoretical basis for the development and utilization of okara dietary fiber as functional ingredients in diabetic foods.
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2021, Vol. 47 
