Food Bioscience
·
2019
·
IF 3.22
Yang Hu,Chunhong Piao,Yue Chen,Yanan Zhou,Dan Wang,Hansong Yu,Baojun Xu
The soybean residue (okara) with high moisture content has generally been discarded, which has led to economic loss and socio-environmental problems. The effects of solid state fermentation using Kluyveromyces marxianus on the nutritional components, beany odor and processing properties of soybean residue were studied. The results showed that K. marxianus fermented soybean residue (FSR) had an increase in crude fat (24.5%), soluble dietary fibers (158%) and polysaccharides (262%), while phytic acid (61.7%) and the activity of a trypsin inhibitor (92.7%) decreased. A significant reduction in the beany odor was also observed. FSR showed higher water absorption and better emulsifying properties. Overall, the study indicated that fermentation with K. marxianus resulted in improved nutritional values and processing characteristics of the soybean residue.
研究领域:
食品科学
·
微生物学
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2021
·Vol. 56
·期 10
·5230-5241
·
IF 3.713
Dai-Yu Zhang,Jun-Ru Qi,Wen-Xin Jiang,Jin-Song Liao,Xiao-Quan Yang
In this study, pectin polysaccharide (SDPP) was obtained from soybean dreg (26.2% yield), and characteristics of SDPP were compared with those of soybean soluble polysaccharides (SSPS) and citrus pectin (HMP). The galacturonic acid and molecular weight of SSPS, SDPP or HMP were 11.8%, 40.6% or 70.2% and 112, 446, or 440 kDa. SDPP had similar viscosity and protein content to SSPS, and functional groups and linear structure to HMP. SSPS, SDPP or HMP differed in particle size of 260, 467 or 1195 nm and ζ–potential of −5.8, −14.6 or −23.5 mV at pH 4.0. The precipitation of acidified milk drink (AMD) was 6.31% without stabiliser or below 1.75% with 0.4% SDPP at pH 3.6–4.6. These results suggested that SDPP combines the structure and characteristic of HMP and SSPS, and AMD with SDPP had great stabilising behaviour at wider pH range (pH 3.6–4.6).
研究领域:
食品科学
·
生物化学
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产品关联
DOI
高影响因子
ACS Sustainable Chemistry & Engineering
·
2024
·
IF 7.1
Jiawei Fang,Zhengguo Wu,Honglin Fu,Changliang Xu,Xiaoyun Li,Hansong Yu,Xiaoying Wang
Bleeding and wound infections are two major threats to patients’ lives. Creating a hemostatic sponge with efficient antibacterial ability, good hemostatic ability, and the ability to accelerate wound healing has become an important requirement. In this work, okara, an agricultural waste, was used for green reduction of silver nanoparticles (AgNPs). Okara-AgNP composite hemostatic sponges were then created using 3D printing and freeze-drying techniques. These sponges had a highly interconnected three-dimensional porous structure and can absorb liquids. In comparison to commercial poly vinyl formal (PVF) sponges, this sponge exhibited superior hemostasis (BCI value of 24.5%, significantly higher than PVF 53.1%), antibacterial ability (achieving 95.1% and 94.4%, against Escherichia coli and Staphylococcus aureus, respectively), and biosafety. Moreover, it showed an extremely high 87.8% wound healing rate on day 9. Additionally, because of its outstanding printability, print shapes can be designed in any way to meet the needs of different occasions. Okara-AgNP composite hemostatic sponges have much promise for usage as materials for wound hemostasis.
研究领域:
材料科学
·
生物医学工程
·
纳米技术
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2023
·
IF 5.2
Qiuhong Huang,Qi Sun,Zhongyue Tang,Xuefeng Zeng
The value-added utilization of okara is restricted by the large particle size and high cost of microfabrication means. In this study, the changes of particle size and dietary fiber content of okara treated with K 2 CO 3 are investigated, and the effects of micronized okara(MO)(0%, 8%, 16%, 24%) on the physicochemical quality and in vitro starch digestion of rice tofu(RT) are further explored. The particle size of okara varied from 458.24 μm to 37.06 μm by being treated with K 2 CO 3 . The quality results of microfined okara rice tofu (MO-RT) products showed that dietary fiber and yield increased gradually while whiteness decreased. In addition, texture profile analysis results revealed that MO enhanced the viscosity of RT, but decreased the hardness, cohesiveness and chewiness . SEM results revealed that MO (8%, 16%) could combine well with starch gel. Meanwhile, adding MO significantly increased the resistant starch (RS) of RT and decreased the predicted glycemic index (p GI). XRD and FTIR indicated that the addition of MO increased the crystallization area and changed the multi-scale structure. Therefore, the present study proposed a low-cost and safe method of reducing the particle size of okara, and presented the potential to change the physicochemical quality and starch digestion of rice tofu.
研究领域:
食品科学
·
营养学
✓ 已验证
DOI
高影响因子
Applied Food Research
·
2025
·
IF 6.2
Jing-Yu Feng,Wang-Wei Zhang,Kiran Thakur,Fei Hu,Jian-Guo Zhang,Zhao-Jun Wei
Okara, a soybean by-product, holds significant industrial potential but is currently limited by its unfavorable physicochemical properties. This study innovatively explores the synergistic effects of dry planetary ball milling and Lactobacillus plantarum UFG10 fermentation on enhancing the nutritional and functional properties of okara. As the ball milling time increased (0–10 h), the particle size of okara significantly decreased. UFG10 fermentation significantly reduced the particle size of okara that was un-milled (UO), milled for 2 h (M2), and milled for 5 h (M5), with the particle sizes decreasing from 899 µm, 588 µm, and 251 µm to 367 µm (UF), 360 µm (F2), and 177 µm (F5), respectively. Fermentation had no significant effect on the zeta potential of okara but significantly improved its rheological properties. Furthermore, this dual treatment significantly improved the functional properties of okara such as water holding capacity, water swelling capacity, oil holding capacity, foaming ability and cation exchange capacity. Fourier transform infrared (FT-IR) spectroscopy and X-ray diffraction (XRD) analyses confirmed structural changes in okara, highlighting the effectiveness of the combined treatment in enhancing its physicochemical properties. The fermentation treatment significantly increased the total phenolic content (with an average increase of over 10-fold) and antioxidant activity of okara, which were positively correlated with the ball milling time. Our findings demonstrate that integrating dry planetary ball milling with fermentation represents a novel and effective strategy to transform okara into a high-quality functional food ingredient, offering new insights for its valorization in the food industry.
研究领域:
食品科学
·
生物技术
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Junbai Zhong,Hexiang Xie,Yufeng Wang,Hua Xiong,Qiang Zhao
The structural, physicochemical, and functional properties of nanofibrillated cellulose (NFC) derived from rice bran (RB), wheat bran (WB), and okara were investigated and explored its potential as novel dietary fibers (DF). Cellulose microfibers (CMF) with cellulose purity of 87.4 % (RB), 92.1 % (WB), and 95.1 % (okara) were prepared by alkali and bleaching treatment, respectively. Subsequently, cellulose microfibers were prepared into NFCs with nanoscale diameters by dynamic high-pressure microjet treatment. Fourier transform infrared (FTIR) spectroscopy demonstrated a significant decrease in the intensity of characteristic absorption peaks of lignin and hemicellulose after chemical treatment. X-ray diffraction results indicated the order of relative crystallinity is: NFC (56.9 %) > CMF (50.8 %) > DF (26.1 %). Moreover, NFC exhibits higher water/oil holding capacity, swelling capability, nitrite/cholesterol/sodium cholate adsorption capacity than CMF and DF. Besides, NFC exhibited superior ability to inhibit starch and lipid digestion compared to DF. Consequently, NFC holds great promise as a novel dietary additive in the food industry.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2020
·
IF 7.053
Tao Yang,Hui-Ling Yan,Chuan-He Tang
The utilization of okara , an important byproduct of soybean industry, has attracted increasing interests, due to its good nutrition and potential health effects. This work investigated the influence of a wet media planetary ball milling on some physicochemical and functional properties and cholesterol binding capacity (CBC) of okara from defatted soy flour . The tested properties included particle size, ζ -potential, water holding and swelling capacities (WHC and WSC), oil binding capacity (OBC), cation exchange capacity (CEC), emulsifying ability and emulsion stability indices (EAI and ESI), foaming ability (FA) and foam stability (FS). The results indicated that a milling with increasing time from 5 to 15 h resulted in a progressive decrease in z -average diameter (up to 270 nm) of okara particles, and thus improved their water dispersibility. In general, the milling progressively increased WHC , WSC, OBC, CEC, EAI, FA and CBC, in a milling time dependent way. Especially for the okara milled for 15 h, its EAI became comparable to that of soy protein isolate (SPI), while its ESI was considerably higher than SPI. The CBC of okara at pH 7.0 increased by 3-folds, after the milling for 15 h. Such improvements of functionalities were largely attributed to the transformation of insoluble components into water-dispersible, highly functional colloidal nanoparticles , as well as disruption of crystalline polysaccharides for milled okara. The findings are of interest not only for guiding the highly-added-value utilization of okara, but also for the development of a kind of highly functional and health-benefiting food functional ingredients with a great potential to be applied in food formulations.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2020
·
IF 7.053
Zhongyue Tang,Jin Fan,Zhizhu Zhang,Wei Zhang,Jintao Yang,Lu Liu,Zhengbin Yang,Xuefeng Zeng
Starch structure and digestibility strongly depends on food composition during rice bread processing. This study investigates the effect of okara (0%, 7%, 14%, 21%) on the texture, in vitro starch digestibility, and multiscale structure (i.e. granule, crystallites, and short-range order) of steamed rice bread (SRB). Texture profile analysis results demonstrated that okara increased the elasticity and viscidity and reduced the hardness, cohesiveness, and chewiness of SRB. The addition of okara increased amylose content, slowly digestible starch (SDS), and resistant starch (RS) of SRB significantly, thereby reducing the predicted glycemic index (pGI) from 79.14 to 74.17–68.91. Meanwhile, SEM results showed that addition of 7% okara promoted the formation of the porous space starch–gel network structure in the SRB while 21% okara produced rougher surfaces and increased bread matrix density. XRD and FTIR revealed that suitable amounts of okara (<14%) assisted in starch arrangement while others (21%) reduced the ordered crystallization of starch. Results showed that the enhanced intermolecular hydrogen bonding between okara and water enhanced the viscosity and gas retention of SRB, thereby enabling the starch to retain more gas and form a loose starch gel structure spatial network. Furthermore, the addition of okara changed the multiscale structural and amylose contents when the SDS and RS contents are high and the pGI is low. As a result, the action sites of amylase can be shielded effectively to restrict the interaction of amylase with starch. Thus, this research suggests a potential approach in which rice complexed with okara can modify the texture and starch digestibility of SRB.
研究领域:
食品科学
·
营养学
✓ 已验证
DOI
高影响因子
POLYMER COMPOSITES
·
2023
·Vol. 44
·期 9
·6097-6107
·
IF 5.2
Merewai Jier,Zhicheng Bai,Jinfeng Dai,Linbo He,Feixiang Yin,Zhiqian Lin,Wangbin Zhang,Lina Liu,Lijun Qian,Youhua Xiao,Xianxu Zhan,Pingan Song
Fabricating wood-plastic composites (WPCs) using recycled plastic and wasted biomass materials is one of the effective approaches to alleviate the global energy crisis and reduce carbon emission. However, the unsatisfactory mechanical properties and fire safety hazards significantly limit the application of WPCs. Herein, recycled high density polyethylene (R-PE), bean dregs and intumesce flame retardant (IFR) were melt-blended into flame-retardant WPC by mechanochemical crosslinking. The results show that the as-prepared WPC within 22 wt% IFR achieves a satisfactory UL-94 V-0 rating and a limiting oxygen index of 31.0%, exhibiting a 40%, 27.6%, and 16.4% reduction in peak heat release rate, total heat release and total smoke production respectively compared to controlled WPC. The results also revealed an unexpected improvement in the mechanical performance of WPCs using the strategy (elevation of 73.6% in the elastic modulus and 75.9% in the breaking elongation, respectively), which can be attributed to the improved interfacial compatibility between R-PE, bean dregs and IFR. This work offers an innovative and feasible approach for fabrication of high-performance fire-retardant WPC based on recycling waste plastics and agriculture wastes, and contributing to the circular economy and sustainability in accordance with the greening strategy in the world.
研究领域:
材料科学
·
环境科学
✓ 已验证
产品关联
DOI
高影响因子
DIAMOND AND RELATED MATERIALS
·
2022
·
IF 3.806
Jing Yue,Jiaqi Yu,Shaohua Jiang,Yiming Chen
Nowadays, high-performance electromagnetic wave (EMW) absorption materials derived from low-cost biomass materials have attracted widespread attention. Herein, a novel biomass‑carbon with porous array structures derived from waste soybean dregs is prepared by a hydrothermal method combined with heat treatment using formaldehyde and KOH as activators. The as-prepared biomass‑carbon with significantly enhanced specific surface area can possess more charge transmission paths, increased multiple reflections and scattering, multiple loss modes, and improved impedance matching, leading to the improvement of EMW absorption performances . The obtained single-component biomass‑carbon without any functional fillers exhibits an effective EMW absorption capability with a wide absorption bandwidth of 4.8 GHz at a thickness of 3.5 mm. This study will provide a valuable approach for the preparation of biomass‑carbon based EMW absorption materials with controllable porous structures by the activation process .
研究领域:
材料科学
·
环境科学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Zhiwei Ying,Tianyu Zhang,He Li,Xinqi Liu
The contamination of mycotoxin in edible oil has always been a major threat to human health. In this study, magnetic soybean dreg-based biochar SDB-6-K-9@Fe 3 O 4 was prepared via co-precipitation and used to remove aflatoxin B1 (AFB1) from contaminated oil. The adsorbent characterization results revealed that the Fe 3 O 4 was successfully loaded to the SDB-6-K-9. The 0.45SDB-6-K-9@Fe 3 O 4 had paramagnetic properties with a saturation magnetization of 45.15 emu/g, which could be quickly separated from the peanut oil using an external magnet. The maximum adsorption capacity of peanut oil contaminated with 200 ng/mL AFB1 by 50 mg 0.45SDB-6-K-9@Fe 3 O 4 for 2 h reached 0.1354 mg/g, while the removal process minimally affected the quality of the oil. The adsorption behavior results followed a pseudo-second-order kinetic and fitted well with the Freundlich model. The excellent adsorption removal efficiency and facile magnetic separation of the adsorbents provide a simple and efficient method for removing contaminants from the oil.
研究领域:
食品科学
·
环境科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Toxins
·
2024
·Vol. 16
·期 10
·429
·
IF 3.9
Jian Zhang,Zhiwei Ying,He Li,Xinqi Liu,Dongge Ma,Hailong Yu
Aflatoxin B1(AFB1) is a highly toxic carcinogen severely harmful to humans and animals. This study fabricated SDB-6-K-9@TiO2composites via the hydrothermal synthesis method to reduce AFB1. The structural characterization results of the photocatalytic composites showed that TiO2was successfully loaded onto SDB-6-K-9. The different photocatalytic degradation conditions, photocatalyst kinetics, recycling performance, and photocatalytic degradation mechanism were investigated. Photocatalysis with 6 mg of 4%SDB-6-K-9@TiO2in a 100 μg/mL AFB1solution presented a reduction of over 95%, exhibiting excellent performance, high stability, and reusability even after five cycles of photocatalytic experiments. Active species trapping experiments confirmed that holes (h+) played the most critical role. After structural analysis and identification of the photocatalytic degradation products, the photodegradation path and photocatalytic oxidation mechanism of 4%SDB-6-K-9@TiO2were postulated. The results show a new way to improve TiO2’s photocatalytic performance, providing a certain theoretical basis for the effective AFB1reduction.
研究领域:
食品科学
·
环境科学
·
毒理学
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）