Abstract: In order to analyze the differences of physiochemical properties and antioxidant capacity between okara and indigestible fraction( IF),and to provide certain theoretical support for the preparation of new food additives,therefore,in this study,the hot air drying okara was used to simulate the human digestive environment to obtain IF.The nutrition compounds,physiochemical properties,the content of polyphenols and antioxidant capacity were analyzed.The results showed that okara was rich in IF about 90.64%,and IF contained 56.54% dietary fiber.Compared with okara,the physiochemical properties of IF improved either 25 ℃ or 37 ℃,and the antioxidant capacity of IF also increased,the content of polyphenols differedsignificantly.As for the content of polyphenol,the content of condensed tannin was higher in the okara,while in the IF,hydrolyticpolyphenol content was higher.This means IF could be used a potential product rich in dietary fiber of high quality and developed as a functional food with antioxidants.