Effect of High Pressure Treatment on Structural, Functional and In‐Vitro Digestibility of Starches from Tubers, Cereals and Beans

2021 ◽  
pp. 2100096
Author(s):  
Ritika Bajaj ◽  
Narpinder Singh ◽  
Atinder Ghumman ◽  
Amritpal Kaur ◽  
H. N. Mishra
Keyword(s):  
High Pressure ◽  
In Vitro Digestibility ◽  
Pressure Treatment ◽  
High Pressure Treatment

Application of high-pressure treatment improves the in vitro protein digestibility of gel-based meat product

2020 ◽  
Vol 306 ◽  
pp. 125602 ◽  
Author(s):  
Siwen Xue ◽  
Chong Wang ◽  
Yuan H. Brad Kim ◽  
Guanglian Bian ◽  
Minyi Han ◽  
...  
Keyword(s):  
High Pressure ◽  
Meat Product ◽  
Protein Digestibility ◽  
Pressure Treatment ◽  
In Vitro Protein Digestibility ◽  
High Pressure Treatment ◽  
Vitro Protein

scholarly journals High Pressure Treatment Modifies Rigid Structure of Myoglobin and Improves Its Digestibility

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 592-592
Author(s):  
Qian Li ◽  
Hui Liu ◽  
Shuai Jiang ◽  
Miao Zhang ◽  
Chunbao Li
Keyword(s):  
High Pressure ◽  
Nutritional Value ◽  
In Vivo Studies ◽  
Spectroscopic Techniques ◽  
Meat Industry ◽  
Pressure Treatment ◽  
Heme Group ◽  
High Pressure Treatment ◽  
Rigid Structure

Abstract Objectives Myoglobin is a special globular protein composed of a polypeptides chain and a heme group. Our previous in vitro and in vivo studies have shown that myoglobin is less susceptible to digestion because of its rigid structure. High pressure treatment is gaining more and more popularity in meat industry. To improve the digestibility and nutritional value of myoglobin, the effects of high pressure treatment on the structural and nutritional properties of myoglobin were investigated. Methods Myoglobin was treated during 100–400 MPa for 20 min, spectroscopic techniques and an in vitro digestion model were performed. Results High pressure treatment induced unfolding of globin and dissociation of heme, with an increase in the absorbance of Soret band and a reduction in the intensity of intrinsic and synchronous fluorescence spectra. Some certain changes occurred in the dissociated heme group, as the content of heme and metmyoglobin decreased. The gastric and intestinal digestibility of myoglobin increased as the pressure rose. Conclusions The results indicated that high pressure treatment could be a promising technology to improve digestibility of myoglobin by modifying its structure to improve its nutritional value. Funding Sources This work was supported by the grants from NSFC (32072211).

Comparison of Ricotta cheese made by high pressure treatment with that produced by heat treatment of sweet whey

2002 ◽  
Vol 22 (5) ◽  
pp. 601-615 ◽  
Author(s):  
Souhail Besbes ◽  
Christophe Blecker ◽  
Hamadi Attia ◽  
Carine Massaux ◽  
Claude Deroanne
Keyword(s):  
Heat Treatment ◽  
High Pressure ◽  
Pressure Treatment ◽  
High Pressure Treatment ◽  
Sweet Whey

High-Pressure Homogenization Alters Physicochemical Properties and In Vitro Digestibility of Chinese Yam (Dioscorea Opposita Thunb.) Starch

2018 ◽  
Vol 18 (1) ◽  
pp. 10-15
Author(s):  
Wang Yi-Wei ◽  
He Yong-Zhao ◽  
An Feng-Ping ◽  
Huang Qun ◽  
Zeng Feng ◽  
...  
Keyword(s):  
High Pressure ◽  
Physicochemical Properties ◽  
Starch Content ◽  
In Vitro Digestibility ◽  
High Pressure Homogenization ◽  
Starch Granules ◽  
Cross Polarization ◽  
Chinese Yam ◽  
Crystal Type

In this study, Chinese yam starch-water suspension (8%) were subjected to high-pressure homogenization (HPH) at 100 MPa for increasing cycle numbers, and its effect of on the physicochemical properties of the starch was investigated. Results of the polarizing microscope observations showed that the starch granules were disrupted (i.e. greater breakdown value) after HPH treatment, followed by a decrease in cross polarization. After three HPH cycles, the crystallinity of starch decreased, while the crystal type remained unaltered. Meanwhile, the contents of rapidly digestible starch and slowly digestible starch were increased. On the contrary, resistant starch content was decreased. Our results indicate that HPH treatment resulted in reduction of starch crystallinity and increase of starch digestibility.

scholarly journals Effect of food processing on the antioxidant activity of flavones from Polygonatum odoratum (Mill.) Druce

2021 ◽  
Vol 16 (1) ◽  
pp. 92-101
Author(s):  
Guanghui Xia ◽  
Xinhua Li ◽  
Zhen Zhang ◽  
Yuhang Jiang
Keyword(s):  
Antioxidant Activity ◽  
High Pressure ◽  
Food Processing ◽  
Yeast Fermentation ◽  
Pressure Treatment ◽  
Processing Methods ◽  
High Pressure Treatment ◽  
Effect Of Food ◽  
The Stability

Abstract Polygonatum odoratum (Mill.) Druce (POD) is a natural plant widely used for food and medicine, thanks to its rich content of a strong antioxidant agent called homoisoflavones. However, food processing methods could affect the stability of POD flavones, resulting in changes to their antioxidant activity. This study attempts to evaluate the antioxidant activity of POD flavones subject to different processing methods and determines which method could preserve the antioxidant activity of POD flavones. Therefore, flavones were extracted from POD samples, which had been treated separately with one of the four processing methods: extrusion, baking, high-pressure treatment, and yeast fermentation. After that, the antioxidant activity of the flavones was subject to in vivo tests in zebrafish embryos. The results show that yeast fermentation had the least disruption to the antioxidant activity of POD flavones, making it the most suitable food processing method for POD. By contrast, extrusion and high-pressure treatment both slightly weakened the antioxidant activity of the flavones and should be avoided in food processing. The research results provide a reference for the development and utilization of POD and the protection of its biological activity.

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