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Characteristics of lipoxygenase-based and lipoxygenase-deficient soy yogurt with modified okara

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Abstract

Lipoxygenase-based and lipoxygenase-deficient okara were modified by Kluyveromyces marxianus fermentation, then adding modified okara back to the corresponding soymilk to prepare soy yogurt. The physicochemical properties, texture, and volatile components of soy yogurt were characterized. The results showed that okara modified by Kluyveromyces marxianus fermentation was rich in soluable dietary fiber and was imparted better water-holding capacity, swelling capacity, and oil-holding capacity. The soy yogurt with the modified okara was greatly enhanced in its appearance, texture and was relatively stable during storage. Moreover, lipoxygenase-based soy yogurt had a unique soybean flavor while lipoxygenase-deficient soy yogurt had a slight beany flavor and soybean flavor. This article guides a bio-modified method for okara and provides a theoretical basis for the further development and application of soy yogurt with high dietary fiber as well as lipoxygenase-deficient soy yogurt.

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Acknowledgements

The authors are grateful to Jilin Province Innovation Center for Biological Food and Manufacturing Technology for their excellent technical assistance. Financial support was provided by China Agriculture Research System of MOF and MARA (CARS-04) and Jilin Provincial Science and Technology Department (20170312022ZX).

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Author notes

  1. Xiujuan Wang and Yue Chen contributed equally to this work.

Authors and Affiliations

  1. College of Food Science and Engineering, Jilin Agricultural University, Changchun , 130118, Jilin Province, China

    Xiujuan Wang, Yue Chen, Yuhua Wang, Weichang Dai, Chunhong Piao & Hansong Yu

  2. National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, 130118, Jilin Province, China

    Yuhua Wang, Chunhong Piao & Hansong Yu

  3. Jilin Green Food Engineering Research Institute, Changchun, 130000, Jilin Province, China

    Yue Chen

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  1. Xiujuan Wang
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  2. Yue Chen
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  3. Yuhua Wang
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Correspondence to Chunhong Piao or Hansong Yu.

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Wang, X., Chen, Y., Wang, Y. et al. Characteristics of lipoxygenase-based and lipoxygenase-deficient soy yogurt with modified okara. Food Sci Biotechnol 30, 1675–1684 (2021). https://doi.org/10.1007/s10068-021-01003-w

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  • DOI: https://doi.org/10.1007/s10068-021-01003-w

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