Physicochemical characteristics, emulsifying performance, and potential application of insoluble soybean fiber (ISF) extracted by homogenization associated with alkaline treatment

Defatted okara is rich in insoluble soybean fiber (ISF) with strong hydrophilicity, resulting in large potential in food industry. However, the components inside okara are tightly combined with each other, resulting in both huge difficulty during processing and low utilization at current situation. This dissertation have systematically explored the physicochemical and emulsifying properties of ISF extracted from defatted okara with different extracting methods (i.e., alkaline treatment, AK; homogenization followed by alkaline treatment, HA; alkaline treatment followed by homogenization, AH), and comparatively analyzed the effects of special pretreatments (i.e., acidification, salinization, heating) on the basic characteristics and freeze-thaw stability of ISF-based concentrated emulsions. Specific ISF was selected to prepare whipped cream so as to widen the application basis of fiber-based emulsions and to provide new opportunities and ideas for the high-value utilization of ISF. The processing methods of defatted okara have significantly affected the physicochemical and emulsifying properties of ISF. The residual protein inside the ISF was effectively removed (p