Changes in Composition and Physicochemical Properties of Okara Dietary Fiber Treated with Different Ionic Liquid
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Abstract:
The aim of this study is to determine the effect of ionic liquids (ILs) on the composition and physicochemical properties of okara dietary fiber and to broaden the application of okara in the food industry. Fresh okara containing rich, insoluble, dietary fiber (IDF) was used as raw material to study the changes in composition and physicochemical properties of dietary fiber treated with different ILs. The results showed that soluble dietary fiber (SDF) content of okara increased significantly with ionic liquid treatment. However, this effect waned with the extension of the cationic groups in the IL. The enhancement effect of ILs with acetate groups was better than that of ILs with chloride ion. In all, the largest increase was observed with 1-ethyl-3-methylimidazolium acetate (EAC), where the okara SDF content increased from 5.97×10-2 g/g to 0.17 g/g and the SDF/IDF ratio increased from 0.17 to 0.69. IL treatment also changed the monosaccharide composition of the SDF and IDF, the okara microstructure was damaged due to swelling, and its crystal structure was destroyed. After IL treatment, the water-holding and oil-holding capacities of okara dietary fiber increased by 10% and 16%, respectively. Therefore, IL treatment is an effective approach to increase the SDF content and improve the hydration properties of okara dietary fiber.
