Effect of modified okara dietary fiber on the physicochemical properties, intermolecular interactions, and digestion characteristics of wheat starch

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-09-14 DOI:10.1016/j.fochx.2025.103030

Sheng Li, Xiaoyan Qin, Yuqian Zheng, Wenlong Xie, Zhilong Chen, Wenyan Wang, Jun Zhao

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Abstract

This study modified okara dietary fiber (ODF) using high-speed homogenization combined with enzymatic treatment (HEDF) and ultrasonication combined with enzymatic treatment (UEDF), and investigated the effects of modified ODF on the physicochemical properties, interaction forces, and digestibility of wheat starch (WS). The results showed that the modified ODF reduced the pasting time and viscosity of WS, while enhancing hydrogen bonding, thereby improving the gel's storage modulus (G′), freeze-thaw stability, and water immobilization capacity. Furthermore, compared with the ODF group, the 6 % UEDF group exhibited a 9.29 % reduction in relative crystallinity and a 15.41 % decrease in enthalpy value (ΔHr), along with the formation of a more compact gel structure, which increased the resistant starch content by 7.32 %. These findings highlight the crucial role of hydrogen bonding in the interaction between modified ODF and WS, underscoring the potential application of modified ODF in low-glycemic index (GI) foods and functional starch-based products.

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改性okara膳食纤维对小麦淀粉理化性质、分子间相互作用及消化特性的影响

本研究采用高速均质联合酶处理（HEDF）和超声联合酶处理（UEDF）对okara膳食纤维（ODF）进行改性，研究改性后的ODF对小麦淀粉（WS）理化性质、相互作用力和消化率的影响。结果表明，改性后的ODF减少了WS的黏度和黏度，同时增强了氢键，从而提高了凝胶的储存模量（G′）、冻融稳定性和水固定化能力。此外，与ODF组相比，6% UEDF组的相对结晶度降低了9.29%，焓值降低了15.41% （ΔHr），同时形成了更致密的凝胶结构，抗性淀粉含量增加了7.32%。这些发现强调了氢键在改性ODF与WS相互作用中的关键作用，强调了改性ODF在低血糖指数（GI）食品和功能性淀粉基产品中的潜在应用。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.