Water‐Holding Capacity Regulation of Dietary Fibers in Soybean Residue: From Modification Strategies, to Function Improvement and Food Texture Optimization

作者：Zhengyang Cheng, Caili Zhang, Shuying Li, Yayuan Xu, Yaqiong Wan, Hansong Yu, Fengzhong Wang, Jianghua Cheng · 发表于：Food Frontiers · 年份：2025 · DOI：10.1002/fft2.70170 · 被引用次数：4 · 研究领域：Food composition and properties、Proteins in Food Systems、Nanocomposite Films for Food Packaging

ABSTRACT Soybean residue (okara) is rich in dietary fiber (DF) (50%–60%), predominantly insoluble (>95%) with minimal soluble fiber, resulting in poor water‐holding capacity (WHC, 7–8 g/g, centrifugation method). This restricts its functional properties (e.g., water absorption, water retention, adsorption, and cross‐linking) and applications. WHC arises from synergistic effects of chemical adsorption, physical entrapment, and gel network formation, influenced by intrinsic factors (e.g., chemical structure, physical morphology) and extrinsic conditions (e.g., pH, temperature). This review provides a comprehensive overview of WHC in DF, including structural bases, functions, and enhancement mechanisms. It discusses various physical, chemical, biological, and combined modification strategies (physical–chemical, chemical–biological, physical–biological, and triple‐synergistic) to enhance WHC by increasing surface area and porosity, restructuring fiber morphology, and introducing water‐retention functional groups. These improvements not only enhance WHC but also optimize food texture, promoting functional foods development. Using soybean residue DF as a model, this review explores the relationships between modification strategies and WHC‐related functionalities, as well as the applications in various food systems, including meat, bakery, and dairy products. Furthermore, it outlines key technical challenges such as the risk of reagent residues in chemical modification and the lo...