Abstract
Insoluble dietary fibre (IDF) accounts for more than 90% of the total dietary fibre in okara and has the potential as a functional ingredient. However, IDF in raw okara has some disadvantages when used in food industries so its modification is needed. This paper focused on IDF in okara modified by fermentation by Kluyveromyces marxianus. Two kinds of modified IDFs, namely, MIDF1 and MIDF2, were obtained through simple fermentation and the combination of fermentation and β-glucosidase hydrolysis at home. The purity of IDF ranged from 75.83 (OIDF) to 81.0 (MIDF1) and 87.70 g/100 g (MIDF2). Colour analysis, scanning electron micrographs, bulk density and viscosity showed positive effects for modification. The functional properties of SC, WHC, OHC, GAC and CAC in MIDF were all increased in modified IDF, but MIDF2 showed a more favourable effect than MIDF1. Overall, the research demonstrated that K. marxianus fermentation can improve the structure and function of IDF from okara, which provides guidance for the development and utilization of okara in the food industry.
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