Physicochemical and emulsification properties of okara-derived soluble dietary fiber modified by steam explosion

Abstract

The effective utilization of by-products still poses a challenge in the food industry. In this work, soluble dietary fiber (SDF) extracted from okara was modified by steam explosion (SE) via adjusting steam pressure (1.0, 1.5, and 2.0 MPa) and SE duration (60 and 120 s). The structural and emulsification properties of modified SDF were studied. The untreated SDF exhibited a low yield (5.17%) and poor emulsification properties due to its large molecular weight (162.67 kDa), compact structure, and high interfacial tension (14.27 mN/m). SE increased SDF content by a maximum of 30.31%, 4.86 times higher than that of untreated SDF. Under mild SE conditions (1.0 MPa for 60 s), SDF displayed a loose structure with abundant side chains and a higher glyoxylate content (26.77%). Its near-neutral contact angle (82.0°) and lower interfacial tension (12.69 mN/m) endowed it with higher emulsification capacity, smaller emulsion droplet size, and enhanced emulsifying stability. The molecular weight of SDF decreased and the specific surface area enlarged with increasing SE intensity. Notably, SDF exhibited the best interfacial adsorption characteristics under SE of 2.0 MPa for 120 s, attributed to its low molecular weight (46.99 kDa) and higher protein content (7.58%). Overall, the improved emulsification properties of SDF were attributed to the synergistic effects of amphiphilic equilibrium, electrostatic repulsion, spatial resistance, and enhanced droplet-to-droplet interactions.