Techno-functional properties of whole okara flour hydrolyzed with a carbohydrase complex

Abstract

Okara flour, a by-product of the manufacture of soy milk, is nutritionally rich, with a high protein and fiber content, and contains minerals and bioactive compounds, such as phenolic compounds. Okara can be used to enrich various food products. However, the high content of insoluble components, such as fiber and proteins, limits its applicability in bakery products, sauces, and beverages. Thus, enzymatic hydrolysis with carbohydrase can be an effective strategy to overcome technological bottlenecks. Studying techno-functional and biological properties is vital to understanding hydrolyzed okara flour's possible impacts and potential applications. Hydrolysis with Viscozyme®L reduced insoluble fibers and increased soluble fibers by 33% and 110%, respectively, using 4% of the enzyme (v/w) at pH 6, 53°C for 3h. This modification caused an impact on the techno-functional properties of okara flour, such as reduced emulsification capacity and increased foaming capacity. Enzymatic hydrolysis also caused changes in the isoflavone profile, increasing the content of aglycones. Regarding antioxidant capacity, an improvement was verified by the ABTS method.