Characteristics of soybean dietary fiber


Physiological function of soybean dietary fiber The soybean dietary fiber obtained by microbial degradation has no nutrients such as protein, vitamins, fats, etc., but has other physiological active functions on the human body. Enhance the body's immune function Many soluble dietary fibers - polysaccharides can significantly increase the body's macrophage rate and macrophage phagocytosis index, and can stimulate the production of antibodies, thereby enhancing the body's immune function. Dietary fiber can also reduce certain hormones in the body and has the effect of preventing and treating breast cancer, uterine cancer and prostate cancer. Slow down the degeneration of adult teeth. The application of soybean dietary fiber can effectively maintain the mechanism of our health due to the characteristics of dietary fiber itself and its physiological effects on the human body.

1. 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.

2. 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.

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