The effects of mixed fermentation by lactic acid bacteria and Neurospora crassa, and microwave treatment on the composition, structure, and functional properties of okara DF were studied. The results of SEM and EDX showed that the honeycomb structure was more obvious and the content of elemental components was changed after fermentation and microwave treatment. The result of TGA-DSC showed that the thermal stability of the sample improved following microwave treatment. The FT-IR results showed that fermentation and microwave treatment have an effect on the functional groups of cellulose and hemicellulose consistent with the composition of the samples, and the crystal structure of samples was slightly damaged after modification. After mixed fermentation and microwave treatment, the adsorption effect of cholesterol and sodium cholate was not obviously changed. However, the α-Amylase activity inhibition ratio of fermented DF increased from 9.55% to 15.04% and 20.92% respectively. The glucose dialysis retardation of fermented DF doubled at 30 min. Overall, both methods improve the availability of DF in okara. Modified DF from soybean residue can be used as a functional ingredient in diverse food products.

乳酸菌和神经孢霉混合发酵的影响，研究了微波处理对豆渣DF的组成，结构和功能性能的影响。SEM和EDX结果表明，经过发酵和微波处理后，蜂窝结构更加明显，元素成分的含量发生了变化。TGA-DSC的结果表明，微波处理后样品的热稳定性得到改善。FT-IR结果表明，发酵和微波处理对纤维素和半纤维素的官能团的影响与样品组成一致，改性后样品的晶体结构略有破坏。混合发酵和微波处理后，胆固醇和胆酸钠的吸附作用没有明显改变。然而，发酵DF的α-淀粉酶活性抑制率分别从9.55％增加到15.04％和20.92％。发酵DF的葡萄糖透析延迟在30分钟时加倍。总体而言，这两种方法均可提高豆渣中DF的利用率。来自大豆残渣的改性DF可用作多种食品的功能成分。