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<p>Okara, a nutrient-rich by-product of soybean processing, is often underutilized due to its coarse texture. This study aimed to employ solid-state fermentation with <i>Pleurotus ostreatus</i> to improve the nutritional and functional properties of okara through systematic optimization and characterization. Fermentation conditions were optimized using single-factor experiments and response surface methodology to maximize amino acid nitrogen production. The optimal conditions were 7.4% inoculum, 7&#xa0;days of fermentation, 27.5&#xa0;°C, and 0.26% sucrose, under which amino acid nitrogen reached 1.26&#xa0;g/100&#xa0;g. Compared with unfermented okara, crude polysaccharides increased 4.4-fold (1.57–6.97&#xa0;g/100&#xa0;g), protein content increased by 31.60%, and total free amino acids increased 4.2-fold. Soluble dietary fiber also increased threefold (1.92–5.67&#xa0;g/100&#xa0;g). Antioxidant activity was significantly enhanced, with DPPH radical scavenging reaching ~ 28% and ABTS scavenging doubling to 97.94%. FTIR and SEM analyses revealed alterations in protein secondary structure and the formation of a more porous microstructure, facilitating nutrient release. Overall, <i>P. ostreatus</i> fermentation markedly improves the nutritional composition, bioactive content, and antioxidant capacity of okara through structural modification and component transformation, offering a promising strategy for its high-value utilization.</p> Graphical abstract <p></p>

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Physicochemical characterization and nutritional enhancement of okara via solid-state fermentation with Pleurotus ostreatus

  • 期刊论文

  • 发表日期：

    2026年7月31日

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  • Yiying Peng,
  • Meidan Li,
  • Jingxiu Guo,
  • Yuying He,
  • Cuiqin Li,
  • Xiao Wang,
  • Xuefeng Zeng,
  • Shunbin Qiao,
  • Laping He

摘要

Okara, a nutrient-rich by-product of soybean processing, is often underutilized due to its coarse texture. This study aimed to employ solid-state fermentation with Pleurotus ostreatus to improve the nutritional and functional properties of okara through systematic optimization and characterization. Fermentation conditions were optimized using single-factor experiments and response surface methodology to maximize amino acid nitrogen production. The optimal conditions were 7.4% inoculum, 7 days of fermentation, 27.5 °C, and 0.26% sucrose, under which amino acid nitrogen reached 1.26 g/100 g. Compared with unfermented okara, crude polysaccharides increased 4.4-fold (1.57–6.97 g/100 g), protein content increased by 31.60%, and total free amino acids increased 4.2-fold. Soluble dietary fiber also increased threefold (1.92–5.67 g/100 g). Antioxidant activity was significantly enhanced, with DPPH radical scavenging reaching ~ 28% and ABTS scavenging doubling to 97.94%. FTIR and SEM analyses revealed alterations in protein secondary structure and the formation of a more porous microstructure, facilitating nutrient release. Overall, P. ostreatus fermentation markedly improves the nutritional composition, bioactive content, and antioxidant capacity of okara through structural modification and component transformation, offering a promising strategy for its high-value utilization.

Graphical abstract