This study investigated the effects of ohmic-heated and untreated okara, incorporated at different concentrations, on the physicochemical properties, structural characteristics, and functional performance of myofibrillar protein (MP) gels. Compared with the control MP gel without okara addition, moderate incorporation significantly improved gel quality ( p < 0.05), with water-holding capacity increasing from 61.32% to 69.78% and gel strength enhanced by 37.81%. Among all treatments, ohmic-treated okara exhibited superior performance, as evidenced by a denser gel microstructure, higher storage modulus, and reduced protein carbonyl formation. Spectroscopic analysis revealed that ohmic-modified okara promoted a decrease in α-helix content accompanied by an increase in β-sheet structures, indicating alterations in secondary and tertiary structures. The incorporation of okara influenced intermolecular interactions, including hydrogen bonding and hydrophobic interactions, contributing to improved MP network formation. Overall, ohmic heating represents a potentially effective approach to enhance the functional properties of okara for its application in meat gel systems. • Ohmic heating is a green and efficient method for okara modification without chemical additives. • Modified okara significantly improved the water-holding capacity (up to 69.78%) and gel strength (by 37.81%) of MP gels. • Treated okara contributed to the formation of denser gel networks and reduced protein oxidation. • This study provides theoretical and practical guidance for the functional application of okara in meat products.
Cao et al. (Wed,) studied this question.