- Good water holding capacity and swelling force.
The chemical structure of soybean dietary fiber contains many hydrophilic groups, so it has strong water holding capacity. In soybean fiber, there are many insoluble components, and the water holding capacity of these insoluble components is greater than that of soluble components, so the okara powder also shows a correspondingly high water holding capacity. Studies have shown that okara flour has a greater water holding capacity than bran fiber. 1g of bean dregs powder can freely expand to 7ml in 20℃ water, and can bind 700% of water, and this expansion force can remain unchanged for 24 hours; the expansion force of bran fiber is only 4ml, and can only bind 400% of water.
- It has the ability to bind and exchange cations.
The effect of soybean dietary fiber on cations is a reversible exchange. It does not simply combine to reduce the absorption of ions by the body, but changes the instantaneous concentration of ions, dilutes them and prolongs their conversion time, thereby affecting the pH of the digestive tract. Osmolality and redox potential are affected, creating a more buffered environment for easier digestion and absorption.
- Adsorption and chelation of organic compounds.
Many experiments started in the 1960s showed that due to the many active groups on the surface of the fiber, organic molecules such as cholesterol and bile acids can be chelated and adsorbed, thereby inhibiting their absorption by the human body. This is the effect of dietary fiber. Important cause of cholesterol metabolism in the body.
At the same time, fiber can also absorb exogenous toxins such as toxic substances (endogenous toxic substances), chemicals and toxic medicines in the intestinal tract, and promote their excretion from the body.
- Good emulsifying, suspending and thickening properties.
Soybean dietary fiber contains guar bean gum, coca bean gum and locust bean gum. They are soluble fibers with good emulsifying, suspending and thickening properties. Soybean dietary fiber can form a high-viscosity solution. Adding it to food can also improve the water retention and shape retention of food, and improve freeze-thaw stability.
- Broken down by microorganisms.
Dietary fiber cannot be decomposed by endogenous enzymes in the small intestine of mammals, but various microorganisms parasitic in the large intestine can decompose and ferment it to varying degrees, thereby inducing a large number of aerobic flora to replace the original anaerobic bacteria. flora.