Structural evolution of multi-modified dietary fiber from white kidney bean residue and its mechanisms for enhancing the stability of white kidney bean milk.
- 2026-06
- Food chemistry 513
- PubMed: 41921434
- DOI: 10.1016/j.foodchem.2026.148977
This study investigated the effects of enzymatic, microwave, and high-temperature cooking on soluble dietary fiber (SDF) extracted from white kidney bean residue. The effects of these modifications on the structural characteristics of the SDF and its stability in bean milk were evaluated. The yield of SDF increased from 16.40% to 25.27% after modification, accompanied by clear microstructural improvements. SDF modified by high-temperature cooking showed the smallest particle size, porous microstructure, exposed functional groups, and enhanced crystallinity. These changes resulted in a maximum increase of 22.14% of water-holding capacity. Moreover, incorporation of high-temperature-treated SDF into white kidney bean milk reduced the centrifugation sedimentation rate and emulsification index to 9.77% and 6.91%, respectively, and increased emulsification stability to 45.57%. These results indicate that high-temperature cooking effectively enhances the physicochemical and functional properties of SDF, improving the stability of plant-based milk systems.
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